Follow these steps for perfect results
Ground rice
Whole milk
Sweetened condensed milk
Freshly ground nutmeg
Saffron
soaked in hot milk
Chopped almonds
chopped
White chocolate buttons
Freshly ground cardamom
Chopped pistachios
chopped
Dark chocolate buttons
In separate saucepans, heat 1 cup milk on medium-low heat with rice and condensed milk.
Add saffron and cardamom to one pan, saffron and nutmeg to the other.
Stir constantly to prevent sticking, adding more milk if needed.
Continue stirring for about 10 minutes. Add pistachios to the cardamom-spiced pudding, almonds to the nutmeg-spiced pudding.
Once the rice is cooked through, remove from heat.
Stir white chocolate buttons into the nutmeg-spiced pudding and dark chocolate buttons into the cardamom-spiced pudding, allowing them to melt completely.
Place baking parchment vertically in a round serving dish to create a yin yang shape.
Pour the white chocolate rice pudding on one side and the dark chocolate pudding on the other.
Fill more serving dishes as needed.
Cool thoroughly in the fridge.
Remove the parchment paper slowly before serving.
Expert advice for the best results
Adjust the amount of condensed milk to your desired sweetness level.
Use high-quality chocolate for the best flavor.
Garnish with additional nuts or chocolate shavings.
Everything you need to know before you start
15 minutes
Can be made a day in advance.
Serve chilled in small bowls or glasses, garnished with nuts and chocolate shavings.
Serve as a dessert after an Indian meal.
Enjoy chilled on a warm day.
Complements the spices in the phirni.
Discover the story behind this recipe
Phirni is a traditional Indian dessert often served during festivals and celebrations.
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