Regional Cuisines of India, Kashmir Cuisine - "Phirni", Creamy Rice Flour Pudding
This recipe had been posted for a cooking contest, for the community "Indian women in Singapore" - Regional Cuisines of India, Kashmir!!!
Milk - 3 cups
Long Grain Rice (preferably Basmati) - 3 tablespoons
Sugar - 3 tablespoons
Cardamom powder - 1/2 teaspoon
Almonds - few, cut into small pieces
Pistachios - few, cut into small pieces
Cashew nuts - few, cut into small pieces
Saffron - few, soaked in few drops of milk (optional)
Wash rice and soak it in half cup of hot water for about 30-45 minutes. Grind rice with little water, make a fine paste and keep aside.
Pour milk in heavy bottomed pan and bring it to a boil. Allow it to simmer in a low flame. Meanwhile, take few spoons of this hot milk in a bowl, add rice paste and dilute it. Add this to the simmering milk and mix it, stirring continuously. Add sugar and stir well. Cook on low heat until milk is thickened.
Then remove from heat, add saffron and sprinkle cardamom powder on top and mix well. Garnish with sliced almonds, pistachios and cashew nuts and serve chilled.
Cooking time - 30-40 minutes
Serves - 3 persons
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