Kashmir Saffron Phirni Rice Flour Milk Pudding Earthen Pot

Method

1. 1

   Bring 1 litre full-fat milk to a boil in a heavy pot. Reduce to medium.

2. 2

   Add the rice paste in a slow stream stirring vigorously and continuously to prevent lumps from forming.

3. 3

   Cook on medium, stirring constantly, for 12 to 15 minutes until the mixture thickens to a creamy smooth pudding consistency.

4. 4

   Add sugar. Stir until dissolved. Add cardamom powder and saffron-infused milk.

5. 5

   Stir — the mixture turns a beautiful golden.

6. 6

   Pour into earthen pots (kulhad) or small bowls.

7. 7

   Garnish immediately with slivered pistachios and almonds.

8. 8

   Cool to room temperature. Refrigerate at least 2 hours until set and chilled.

9. 9

   Serve cold directly from the earthen pot.