Kesar Phirni

Rinse and soak the Basmati rice in water along with the Almonds for 1-2 hrs.

Meanwhile boil milk and simmer it for 8-10 minutes. Take 2 tbsp milk from it in a small bowl and soak the saffron strands in it. Let rest of the milk cool down at room temperature and keep covered until use.

Peel the Almonds. Transfer them along with the soaked rice and little water or milk to a mixer jar and grind to a coarse paste.

To a heavy bottom pan or a nonstick pan , add the milk and rice paste and mix very well , ensuring there are no lumps. Now heat this pan on medium flame and allow the rice to cook for about 10 -12 minutes.

Keep stirring in between , so that the pudding do not stick to the bottom. Now add sugar and saffron soaked milk and stir well. Cook the phirni until the sugar dissolves completely.In the last add the cardamom powder , give a quick stir .

Put off the flame.Spoon the Keasr Phirni into individual earthen bowls , garnish it with chopped pistachios and saffron . When the pudding cools down to room temperature, cover it with a cling film ,refrigerate for an hour before serving.