Gulab Phirni Or Rose Flavored Indian Rice Pudding

1. 1

   Soak the rice in water for half an hour. Drain water and pulse in a grinder till you get a grainy consistency. The grains should feel gritty between your fingers and should be slightly bigger than semolina.

2. 2

   Bring the milk to a gentle simmer, and add the rice and saffron while whisking continuously. This will help avoid lumps.

3. 3

   Bring this to a boil while whisking, and then lower the flame to a simmer. Keep stirring the mixture every couple of minutes.

4. 4

   After about 20 minutes the mixture will start to thicken. Simmer for another 20 -25 minutes till it thickens considerably and the rice is completely cooked.

5. 5

   Add sugar and mix till it dissolves. Switch off the flame and let the mixture cool. Once its cooled completely, transfer to a mixer-grinder and pulse for exactly 5 seconds. This helps give the phirni a creaminess and remove any lumps.

6. 6

   Mix in the rose petals, and transfer into serving bowls. Sprinkle with chopped nuts and rose petals. Cool in the refrigerator for at least 2-3 hours or overnight. Serve cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.