Follow these steps for perfect results
Milk
Full fat
Rice
Soaked
Condensed Milk
Rose Petals
Soaked in warm milk
Gulkand
Sugar
Rose Water
Cardamom Powder
Fennel Powder
Rose Water
Pistachios
Chopped
Almonds
Chopped
Cashews
Chopped
Dried Rose Petals
Soak rice in water for 30 minutes, then drain.
Grind the soaked rice into a coarse mixture with 1/4 cup of water.
Boil milk in a saucepan.
Reduce heat to low and add the ground rice to the boiling milk, stirring continuously.
Continue stirring until the milk thickens and the rice is cooked.
Add condensed milk, rose petals (soaked in warm milk), gulkand, sugar, rose water (or Rooh Afza), cardamom powder, and fennel powder.
Cook for another 3-5 minutes.
Turn off the heat and let the phirni cool.
Garnish with chopped nuts (pistachios, almonds, cashews) and dried rose petals before serving.
Expert advice for the best results
For a richer flavor, use saffron strands soaked in warm milk.
Adjust the amount of sugar according to your taste.
Serve chilled for the best experience.
Everything you need to know before you start
15 minutes
Can be made a day in advance.
Garnish with chopped nuts and dried rose petals in a decorative pattern.
Serve chilled in small bowls or glasses.
Garnish with silver leaf (vark) for a festive touch.
The spices in the chai complement the flavors of the phirni.
Discover the story behind this recipe
Often served during festivals and celebrations.
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