KESAR PISTA PHIRNI
The scrumptious blend of Milk and ground fragrant Rice, with a dash of sugar, flavored with green cardamom powder, drizzled with rose water and laced with saffron, garnished with pistachio nuts and edible dried rose petals.
11/ litres full cream milk 4
1/ cup basmati rice soaked 4 1 gm saffron, broiled 60 gm pistachios 1/ cup or as required sugar 2 1/ tsp green cardamom powder 2 1/ tbsp rose water
2 For garnishing: 15 gm pistachio slivered
1/ gm saffron, broiled 2 2 tsp rose petals, edible and dried
Pick, wash and soak rice for one hour. Boil milk in a heavy bottomed pan and set aside. Drain and grind the rice coarsely. Broil saffron and set aside. Blanch pistachios, peel and cut into slivers. 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 mixtures starts thickening take it off the flame. Pour into soaked Kasoras / 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 edible rose petals.
Soaking time for rice: 1 hour Preparation time: 10 minutes Cooking time: 45 to 60 minutes Chilling time in refrigerator: 1-1½ hours Serves: 04