Saffron and Cardamom Phirini/Kheer for Spontaneous Guest and Indian Festival

       Saffron and Cardamom Phirini/Kheer for spontaneous                            Guest and Indian Festival  

Saffron Cashews Cardamom Phirini is the "Indian Rice Pudding". As desserts plays a vital role in all cuisines in the world and Indian cuisine is also incomplete without desserts and there are numerous names to this desserts. I have been eating phirini / Kheer (as we call in Marathi) or rice pudding for years and watched my grandma while making it on grinding the soaked rice on stoned grinder. Every time I try and remember her and her simplicity in the process of making it.This time I had a sudden guest and I had to cook something sweet and homemade yet quick too, so I immediately soaked rice in little water and went for other preparations.😃

"Kheer" (In Marathi) or "Fereni" (In Persian) or "Payesh" (In Bengali ) and "Payasam"( In Tamil) is a same rice pudding from different cuisines of the India but made by using various methods and ingredients as well like by using cooked rice or soaked rice,broken wheat (Lapsi), tapioca (Sabudana kheer ), or vermicelli with milk and sugar (Shevyanchi Kheer). And it is flavored with cardamom or nutmeg and garnished with raisins, saffron, cashews, pistachios or almonds. It is typically served during a meal or as a dessert.

This is the most simplest and quickest way to make rice pudding from scratch that I had made under my grandma's guidance ages ago. This time I added few cashew nuts (can add almonds too if u have prior time to soak it as it takes more time to soak) so i added cashew nuts as it gives extra creaminess and healthiness yet it helps to elevate the taste of the phirini too.

Ingredients

1.1 litter full fat milk

2.1/2 can of milkmaid/condensed milk

3.1/2 cup rice (any available rice can be used)

4.Pinch of saffron  (Optional) (Saffron extract is also available in the market that can also be used).

5.Handful of cashew nuts

6.1/4 cup Sugar or as per taste (if not using condensed milk or milkmaid)
7.Choice of chopped dry fruits to garnish.

How to Prepare

First rinse and then soak rice for at least 1/2 hour. Then grind it into a fine paste with some cashew nuts.

Then put milk in the heavy bottom pan and bring a boil.

Once the milk starts to boil, add rice paste and stir continuously otherwise lumps will form.

Then stir in milkmaid or sugar (if using) and continue stir it. Make sure lumps should not form.

Add saffron and crushed cardamom or nutmeg to flavor it as per choice.

Once phirini starts to thicken,off the flame when it comes to your desire consistency.

Garnish it with some dry fruits. and serve chilled.
(Typically "Phirini" should be thick and kheer should be more watery in consistency).

(As phirini is serve as chilled and kheer can be served as hot or cold)

This can be made in advance for 2 to 3 days and keep refrigerated for prolonged used.

   Enjoy this delicious desserts  😋 and please your guest 😍