festival · festive · radha-ashtami · sweet · no-onion-no-garlic
Kesar Badam Phirni
Phirni thickened two ways: with coarsely ground soaked rice and with a paste of peeled almonds and cardamom ground in milk. The rice paste goes into the simmering milk a little at a time with constant stirring, which is what keeps it from turning lumpy. The sugar goes in only after the pudding has thickened, and the phirni sets in the fridge — earthenware pots give it the traditional finish.
Cook along · 9 steps
Method
- 1
Soak the almonds in water overnight or for 6–8 hours. Also soak the rice in water for about 30 minutes.
- 2
Bring 1 litre of full-fat milk to a boil in a heavy-bottomed pan over medium heat.
- 3
Peel the soaked almonds and cardamom pods. Grind them into a smooth paste using ½ cup + 1 tablespoon milk. Add the almond paste to the boiling milk, mix well and cook for 5–7 minutes.
- 4
Drain the soaked rice and grind it into a coarse paste using a little water.
- 5
Gradually add the rice paste to the simmering milk while stirring continuously to prevent lumps.
- 6
Cook on low heat, stirring constantly, until the mixture thickens to a pudding-like consistency, about 20–25 minutes. Add the saffron strands.
- 7
Add the sugar and stir until completely dissolved. Adjust the sweetness to taste. Turn off the heat and allow the phirni to cool slightly.
- 8
Transfer the phirni to serving bowls or earthenware pots. Cool to room temperature, then refrigerate for 2–3 hours to set.
- 9
Garnish the chilled Kesar Badam Phirni with chopped almonds and saffron strands before serving.
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