Name: Makhmali Shahi Phirini recipe by Uzma Khan at BetterButter
Prep time: 180 min
Cook time: 75 min
Total time: 255 min
Yield: 8
Ingredients: 1/2 cup Rice; 1 1/2 litter Milk; 1/2 Cup Milkmaid; 3/4 cup Sugar; 1/4 cup fine Cashew powder; 1/4 cup fine Almond powder; Saffron strands 1 to 2 pinch; Rose water or Kewra essence 2 to 3 tbsp; 1 tsp green cardamom powder; Few Almonds and Pistachio for garnish

Soak rice for 3 hours, dry in air, grind till granulated but not powdered.

In a pan roast granulated rice, when a pleasant smell comes, turn off the stove. When rice temperature is down, add milk slowly. Again turn on the stove and continue mixing it with the help of a spoon.

In another mixing bowl add milkmaid, cashew nut and almond powder, mix well. Now pour this mixture in rice and milk mixture and mix well.

After 2-3 minutes, add sugar and mix. When it reduces to half of its original quantity turn off the stove and add cardamom powder and pour this mixture in a clay pot to set.

When temperature is low, add rose water or kewra essence, saffron flakes and a few chopped almonds over it and let it cool.

Serve chilled for best taste.