Kesar Pista Gulkand Phirni
This creamy saffron pistachio phirni, flavored with gulkand, is a lovely chilled Indian dessert. It's perfect after a meal when you want something sweet and traditional.
Ingredients
- 0.5 cup basmati rice
- 1 liter full-fat milk
- 0.5 cup granulated sugar
- 0.25 teaspoon saffron strands
- 2 tablespoons hot milk
- 4 tablespoons gulkand (rose petal preserve)
- 0.25 cup unsalted pistachios, blanched and chopped
- 0.25 teaspoon green cardamom powder
- 2 tablespoons fresh rose petals, for garnish
- 1 tablespoon slivered unsalted pistachios, for garnish
Instructions
- Wash 0.5 cup basmati rice thoroughly under running water until the water runs clear. Soak the rice in enough water for at least 30 minutes. After soaking, drain the water completely and let the rice air dry for 5-10 minutes.
- Once the rice is slightly dry, grind it in a dry grinder or food processor to a coarse powder. Do not make a fine powder; it should have a grainy texture, similar to semolina. Set aside.
- In a small bowl, soak 0.25 teaspoon saffron strands in 2 tablespoons hot milk. Stir gently and let it sit for at least 15 minutes to allow the saffron color and flavor to infuse.
- Pour 1 liter full-fat milk into a heavy-bottomed pan or pot. Bring the milk to a boil over medium heat, stirring occasionally to prevent it from sticking to the bottom. Reduce the heat to low once it boils.
- Add the coarsely ground rice powder to the boiling milk gradually, stirring continuously to prevent lumps from forming. Cook on low heat, stirring frequently, for about 15-20 minutes, or until the rice is well cooked and the mixture thickens to a creamy consistency. The rice grains should be soft.
- Stir in 0.5 cup granulated sugar and the saffron-infused milk. Continue to cook for another 5-7 minutes, stirring until the sugar dissolves completely and the phirni thickens further. The consistency should be like a thick custard.
- Remove the pan from the heat. Stir in 4 tablespoons gulkand (rose petal preserve), 0.25 cup chopped unsalted pistachios, and 0.25 teaspoon green cardamom powder. Mix everything well.
- Pour the phirni into individual serving bowls or a larger dish. Let it cool to room temperature, then cover and refrigerate for at least 3-4 hours, or until thoroughly chilled and set.
- Before serving, garnish each bowl of Kesar Pista Gulkand Phirni with 2 tablespoons fresh rose petals and 1 tablespoon slivered unsalted pistachios. Serve cold.