Name: Kesar Pista Phirni recipe by Chef (Mrs) Reetu Uday Kugaji at BetterButter
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4
Ingredients: Full cream milk -1 ¼ th litres; Rice, soaked -1/4th cup; Saffron, boiled -1 gram; Pistachios -30 grams; Sugar -1/2 cup or as required; Green cardamom powder – ½ teaspoon; Rose water- ½ tablespoon; For The Garnish:; Pistachio slivered-15 grams; Saffron, boiled-1/2 grams; Rose Petals dried, edible-2 teaspoons

ABOUT Kesar Pista Phirni RECIPE

The scrumptious blend of Milk and Rice, with a dash of sugar, flavoured with green cardamom powder, drizzled with rose water and laced with saffron, garnished with pistachio nuts and rose petals.

Ingredients Serving: 4

Full cream milk -1 ¼ th litres
Rice, soaked -1/4th cup
Saffron, boiled -1 gram
Pistachios -30 grams
Sugar -1/2 cup or as required
Green cardamom powder – ½ teaspoon
Rose water- ½ tablespoon
For The Garnish:
Pistachio slivered-15 grams
Saffron, boiled-1/2 grams
Rose Petals dried, edible-2 teaspoons

Instructions

Pick, wash and soak rice for 1 ½ hours.
Boil milk in a heavy bottomed pan and set aside. Drain and grind the rice coarsely.
Boil saffron and set aside. Blanch pistachios, peel and cut into slices.
Add the coarsely ground rice paste to the milk and cook stirring continuously so that there are no lumps and it does not burn or stick to the bottom of the pan.
Add sugar and mix. Add green cardamom powder, saffron and mix. Add rose water. When the mixture starts thickening take it off the flame.
Pour into soaked Katoras / earthenware pots and keep them in the refrigerator to chill for 1 to 1 ½ hours.
Serve chilled garnished with slivered pistachio nuts, saffron and dried rose petals.

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