Black currant and Saffron Phirni
Made with slow-cooked basmati rice, infused with saffron, and enriched with spiced black currant, this phirni offers a velvety texture and a burst of flavour in every bite. Served chilled in traditional earthen bowls and garnished with nuts and black currants, it’s a dessert that delights both the eyes and the taste buds.
Cuisine
Indian
Servings
2
Prep Time
30 minutes
Cook Time
30 minutes
Ingredients
- Basmati rice - 2 tablespoons
- Water - for soaking rice
- Milk - 2 cups (500 ml)
- Sugar - ¼ cup
- Goosebumps Masala Black currant - ½ cup
- Cardamom powder - ¼ teaspoon
- Saffron strands - 3 to 4
- Slivered Roasted Almonds - 5 to 6 nos
Directions
- Soak 2 tablespoons of basmati rice for 30 minutes, discard the water and blend rice to coarse paste. keep aside.
- In a kadai boil the milk, stir occasionally, and simmer for 10 minutes.
- Add in prepared coarse rice paste. stir continuously for 5 minutes. else, lumps might form, simmer for another 5 minutes stirring in between. Simmer the milk till the rice gets cooked completely.
- Add the sugar and saffron , mix well till the milk thickens and turn creamy, add in cardamom powder and black current and mix well.
- Portion in earthenware pots and chill until set Serve garnished with chopped almonds and black current.
