Saffron Pistachio Firni Recipe
A vegetarian Mughlai recipe with milk, basmati rice - soaked for 30 minutes, sugar. Ready in 50 min, serves 6.
Curated byZainab Khan🇮🇳
- 1
To begin making Kesar Pista Phirni Recipe, wash the basmati rice and soak in water for 20 to 30 minutes
basmati rice - soaked for 30 minutes(1/4 cup) - 2
Once soaked drain the water from the rice and add it to a mixer grinder along with 2 tablespoons of milk and pulse to make a coarse grainy paste
milk(700 ml)basmati rice - soaked for 30 minutes(1/4 cup)tablespoons badam (almond) - blanched and slivered(2)tablespoons pistachios - chopped(2) - 3
Place a saucepan over medium heat and add the milk
milk(700 ml) - 4
Add few saffron strands, cardamom powder, sugar
sugar(3/4 cup)saffron strands - a fewcardamom powder (elaichi)(1 teaspoon) - 5
Stir well until sugar dissolves
sugar(3/4 cup) - 6
Once done add the ground rice paste
basmati rice - soaked for 30 minutes(1/4 cup) - 7
Keep stirring to avoid lumps
- 8
Continue to stir and cook till the rice is cooked completely and has become thick
basmati rice - soaked for 30 minutes(1/4 cup) - 9
Once the rice is cooked and thickened turn off the heat
basmati rice - soaked for 30 minutes(1/4 cup) - 10
Add the chopped pistachios and almonds and stir well
tablespoons pistachios - chopped(2) - 11
Transfer the Kesar Pista Phirni Recipe into serving dishes
- 12
Cover the bowls with a cling film or foil and chill in refrigerator
- 13
Garnish with chopped nuts, saffron strands and serve chilled
saffron strands - a fewtablespoons pistachios - chopped(2) - 14
Serve Kesar Pista Phirni Recipe as a dessert after a meal of Spicy Aloo Naan Recipe, Smoked Dal Makhani Dhaba Style Recipe, Spinach Rice Recipe (Palak Pulao) and a Tomato Onion Cucumber Raita Recipe
basmati rice - soaked for 30 minutes(1/4 cup)
Nutrition Facts
Per serving
Rate this recipe
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Saffron Pistachio Firni Recipe
A vegetarian Mughlai recipe with milk, basmati rice - soaked for 30 minutes, sugar. Ready in 50 min, serves 6.
Curated byZainab Khan🇮🇳
Directions
14 steps- 1
To begin making Kesar Pista Phirni Recipe, wash the basmati rice and soak in water for 20 to 30 minutes
basmati rice - soaked for 30 minutes(1/4 cup) - 2
Once soaked drain the water from the rice and add it to a mixer grinder along with 2 tablespoons of milk and pulse to make a coarse grainy paste
milk(700 ml)basmati rice - soaked for 30 minutes(1/4 cup)tablespoons badam (almond) - blanched and slivered(2)tablespoons pistachios - chopped(2) - 3
Place a saucepan over medium heat and add the milk
milk(700 ml) - 4
Add few saffron strands, cardamom powder, sugar
sugar(3/4 cup)saffron strands - a fewcardamom powder (elaichi)(1 teaspoon) - 5
Stir well until sugar dissolves
sugar(3/4 cup) - 6
Once done add the ground rice paste
basmati rice - soaked for 30 minutes(1/4 cup) - 7
Keep stirring to avoid lumps
- 8
Continue to stir and cook till the rice is cooked completely and has become thick
basmati rice - soaked for 30 minutes(1/4 cup) - 9
Once the rice is cooked and thickened turn off the heat
basmati rice - soaked for 30 minutes(1/4 cup) - 10
Add the chopped pistachios and almonds and stir well
tablespoons pistachios - chopped(2) - 11
Transfer the Kesar Pista Phirni Recipe into serving dishes
- 12
Cover the bowls with a cling film or foil and chill in refrigerator
- 13
Garnish with chopped nuts, saffron strands and serve chilled
saffron strands - a fewtablespoons pistachios - chopped(2) - 14
Serve Kesar Pista Phirni Recipe as a dessert after a meal of Spicy Aloo Naan Recipe, Smoked Dal Makhani Dhaba Style Recipe, Spinach Rice Recipe (Palak Pulao) and a Tomato Onion Cucumber Raita Recipe
basmati rice - soaked for 30 minutes(1/4 cup)
About this recipe
A vegetarian Mughlai recipe with milk, basmati rice - soaked for 30 minutes, sugar. Ready in 50 min, serves 6.
Nutrition Facts
Per serving (6 servings)
Rate this recipe
