Kesari Phirni with Nutty Caramel Discs
Ingredients
Saffron a pinch
Basmati rice soaked 150 grams
Milk 2 cups
Mixed nuts chopped 2 tablespoons
Poppy seeds 1 tablespoon
Castor sugar 1 cup
Green cardamom powder 1/2 teaspoon
Milkmaid 1 cup
Method
Boil milk in a deep non-stick pan.
Caramelize castor sugar in another non-stick pan, stirring once a while.
Add cardamom powder and saffron to milk. Stir well, cover and let it reduce.
Add Milkmaid, stir to mix and let it reduce further.
Place the soaked rice in a food processor and grind coarsely. Add ground rice to the reducing milk mixture, stir to mix and cook on low heat for 15-20 minutes.
Add chopped nuts and poppy seeds in the caramelized sugar and mix well.
Pour the nutty caramel mixture on a silicon sheet and spread evenly. Use a medium cookie cutter
and make round impressions on it and set aside till completely set.
Put the phirni into individual earthenware (kasore) and refrigerate for 1 hour.
Place the nutty caramel discs on top and serve chilled.
Ingredients
Saffron a pinch
Basmati rice soaked 150 grams
Milk 2 cups
Mixed nuts chopped 2 tablespoons
Poppy seeds 1 tablespoon
Castor sugar 1 cup
Green cardamom powder 1/2 teaspoon
Milkmaid 1 cup
Method
Boil milk in a deep non-stick pan.
Caramelize castor sugar in another non-stick pan, stirring once a while.
Add cardamom powder and saffron to milk. Stir well, cover and let it reduce.
Add Milkmaid, stir to mix and let it reduce further.
Place the soaked rice in a food processor and grind coarsely. Add ground rice to the reducing milk mixture, stir to mix and cook on low heat for 15-20 minutes.
Add chopped nuts and poppy seeds in the caramelized sugar and mix well.
Pour the nutty caramel mixture on a silicon sheet and spread evenly. Use a medium cookie cutter
and make round impressions on it and set aside till completely set.
Put the phirni into individual earthenware (kasore) and refrigerate for 1 hour.
Place the nutty caramel discs on top and serve chilled.
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