Name: Gulab Phirni recipe by Aish Das-Padihari at BetterButter
Prep time: 10 min
Cook time: 180 min
Total time: 190 min
Yield: 4
Ingredients: 5 cups Whole milk; 1 TBSP Cardamom powder; 1/4 cup Basmati rice soaked and then crushed; 1/2 cup Sugar 2 tbsp dried Rose petals 1/4 cup pistachio chopped 1 TSP Rose water; 2 tbsp dried Rose petals; 1/4 cup pistachio chopped; 1 TSP Rose water

ABOUT Gulab Phirni RECIPE

I'm crazy about Indian desserts. But my weakness lies with a chilled bowl of phirni. Such a simple dessert yet so classy and delicious. If I ca, I will eat phirni everyday. I love it so much so that, I have introduced this dessert at work and here in Northen California, my colleagues now love it equally too. And they rightly say, you can take a girl out of India but never the India out of her.

Ingredients Serving: 4

5 cups Whole milk
1 TBSP Cardamom powder
1/4 cup Basmati rice soaked and then crushed
1/2 cup Sugar 2 tbsp dried Rose petals 1/4 cup pistachio chopped 1 TSP Rose water
2 tbsp dried Rose petals
1/4 cup pistachio chopped
1 TSP Rose water

Instructions

Mix the crushed rice with 2 TBSP milk and make a fine paste. This will help preventing lumps when you add this to milk.
In a non stick deep bottomed pan, heat the milk on medium-high heat. When the milk boils, add the rice paste and reduce heat to medium.
Stir the rice vigorously to avoid any lumps and cook in low flame till the milk reduces, thickens and takes on a light caramel color.
Add sugar, chopped pistachio, cardamom powder and crushed rose petals and cook till you get the right texture and thickness. Once the phirni cools down, it becomes thicker as well.
Refrigerate for a couple of hours so that phirni sets properly.
Serve cold phirni garnished with chopped nuts and dried rose petals. I have served the phirni with crushed rose petals and a pistachio brittle

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