Phirni

Method

Wash the basmati rice thoroughly and soak for 30 minutes, then grind it to a fine paste using a wet grinder or food processor, adding a little water if necessary. Heat the ghee in a heavy-bottomed pan and lightly roast the rice paste for 3-4 minutes, stirring constantly until it turns pale golden and releases a fragrant aroma. Pour in the milk slowly whilst stirring to avoid lumps, then add the sugar and continue cooking over a medium heat, stirring frequently for 20-25 minutes until the mixture thickens and reaches a pudding-like consistency. Stir in the ground cardamom, ground almonds, and saffron strands soaked in a tablespoon of warm milk, then fold in most of the pistachios and the rose water. Pour the phirni into traditional earthenware bowls or serving dishes and refrigerate for at least 4 hours or overnight, then garnish with the remaining sliced pistachios before serving chilled.