- Rice ¾ cup / 150 gm
- Milk 5 cups / 1 litre
- Green cardamoms (choti elaichi), crushed 4
- Almonds (badam), blanched, slivered 3 ¼ tbsp / 50 gm
- Saffron (kesar) a pinch
- Sugar 1¼ cups / 250 gm
- Silver leaves (chandi vark) 8
- Clay bowls (kasore), soaked in water 8
- Pick, clean and wash the rice. Soak it in water for 3-4 hours. Drain the water and let the rice dry. When dry, either crumble it or grind coarsely for 10 seconds.
- Heat the milk in a heavy-bottomed pot. Bring to a boil, add the rice, green cardamoms and almonds to it. Stir frequently with a ladle.
- Lower the flame and cook till the rice gets soft and the milk thickens. Stir frequently to ensure that it doesn’t stick to the bottom.
- Crush the saffron and soak in a few spoons of hot milk. Add to the pot, followed by the sugar. Stir for a few minutes and remove from the flame.
- Remove the clay bowls from the water, and allow them to dry. When the phirun is ready, ladle it out into separate bowls. Decorate with silver leaves and serve chilled.