Thursday, November 22, 2012

Phirni / Rice Pudding

Time 20 min
Almonds (sliced) 1 tbsp
Cardamom Powder 1/4 tsp
Full fat milk 3 cups
Tukda basmati rice 2 tbsp
Sugar 2.5 tbsp
Water 1 cup

Soak rice in water for 2 hours in hot water, then drain water and grind rice into a smooth paste like idli batter.
Heat water in non-stick saucepan. Then slowly add rice paste spoon by spoon stir continuously so that no lumps are formed. Cook for 1-2 min. Then add milk, sugar and cardamom powder and stir constantly till milk turns thick. Remove from heat and add almonds. Chill in refrigerator and then serve.

Usually only milk is added to make phirni but i add 1 cup of water because rice is not cooked well in milk or it takes lot of time. So I allow rice to cook in water and then add milk. 

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