Pakistani Firni (Ground Rice Pudding With Cardamom, Saffron & Rose Water)

1. 1

   Start by soaking the basmati rice in the water for an hour. Strain and reserve all the water except for just 1 tablespoon, then grind the rice with this remaining water in a electric spice grinder until you have a fine paste.

2. 2

   In a saucepan, heat the milk and the condensed milk so that the liquid is warm but not boiling (about 5 to 6 minutes).

3. 3

   Add the rice paste and mix it with a whisk so as to ensure that no lumps remain. If it starts to thicken too much, add the reserved soaking liquid.

4. 4

   Cook on a very low heat, stirring it all the time, until the milk forms a custard-like consistency. [Editor's note: We transferred the liquid to a wide saucepan; the mixture took between 20 and 30 minutes to thicken.] Now add the ground cardamom, rosewater, and saffron.

5. 5

   Cool the firing completely, stirring frequently as it cools. You can place the firni over a bowl of ice water to aid the cooling (or you can eat it warm).

6. 6

   Set the firni is glass or terra-cotta bowls and refrigerate, covered. Garnish with crushed pistachios and edible rose petals.

* Per serving · 4 servings · Values may vary.

No additional tips available.