Cooking Instructions
- 1
Soak saffron in 2 tbsp warm milk for half an hour.
- 2
Heat ghee in a small pan and roast the rava fir 2-5 minutes or until they turn light golden in colour.
- 3
Heat milk in a thick bottomed pan when it starts boiling, put the flame low and slowly add the rice-carrot mixture and sugar and stir continuously until it forms a thick mixture.
- 4
It takes approximately 8-10 mins.This step is most critical as you might end up with lumpy solution if you don't stir it continuously. you end up having lumps.
- 5
Add saffron milk,cardamom powder, chopped pistachios and almonds and mix well. When the mixture is thick and creamy turn off the flame.
- 6
Pour the mixture into the dessert bowl or earthen pot and garnish as per your taste and availability.
- 7
Allow them to cool and keep in refrigerator for 2-3 hrs and serve chilled. Phirni can be eaten warm, but the chilled one tastes better.
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