Saffron and Cardamom Phirni with Pistachios

What you need

• 45 g (1/4 cup) basmati rice
• 1 l (4 1/4 cups) whole milk
• 80 g (scant 1/2 cup) sugar
• 12 saffron strands
• 10 almonds
• 12 pistachios
• 1/2 tsp ground cardamom
• 2 tsp rose water

Method

Restated from the original video

1. 1

   Rinse the rice in a few changes of water, then cover with fresh water and soak for 30 min.

2. 2

   Drain the rice and pat it dry on a clean towel.

3. 3

   Grind the rice in a spice grinder until coarse and sandy, not a fine powder. Set it aside.

4. 4

   Cover the almonds and pistachios with boiling water and leave for 20 min. Slip off the skins and slice them thinly.

5. 5

   Warm 2 tbsp of the milk, stir in the saffron and set aside to colour.

6. 6

   Pour the remaining milk into a wide, heavy pan and heat until it boils. Simmer for 10 min, scraping the bottom often, until slightly reduced.

7. 7

   Sprinkle the ground rice into the milk slowly, whisking the whole time so it does not form lumps.

8. 8

   Cook over low heat, uncovered and stirring often, until the ground rice is soft and the milk coats the back of a spoon, 12-15 min.

9. 9

   Stir in the sugar, cardamom, saffron milk and most of the sliced almonds and pistachios. Cook until it is as thick as custard, about 5 min.

10. 10

    Take the pan off the heat and stir in the rose water.

11. 11

    Spoon into small bowls, clay ones if you have them, and scatter over the rest of the almonds and pistachios.

12. 12

    Cool to room temperature, cover and chill for at least 3 hours until set. Serve cold.

Imported from vegrecipesofindia.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.