Step-by-Step Instructions

1. 1.Prepare the Rice

   Take 1/4 cup of basmati rice in a bowl. Wash it 3 to 4 times with water until the water runs clear. Then, soak the rice in fresh water for 30 minutes.

2. 2.Prepare Almond Paste

   After 30 minutes, discard the water from the soaked rice. Take 20 peeled and soaked almonds and add them to a blender jar. Add a little milk (approximately 1/4 cup) and grind into a smooth paste. Transfer the almond paste to a separate bowl.

3. 3.Prepare Coarse Rice Paste

   In the same blender jar, add the soaked rice. Add a little milk (approximately 1/4 cup) and blend it 4 to 5 times in pulse mode to create a coarse paste. Transfer the coarse rice paste to a separate bowl.

4. 4.Cook the Milk

   In a pan, add 1 liter of full-fat milk. Stir continuously and cook for 10 minutes until the milk slightly reduces and thickens.

5. 5.Add Almond Paste and Rice Paste

   Add the prepared almond paste to the reduced milk and cook for 5 minutes, stirring continuously. Then, add the coarse rice paste and continue to stir and cook for another 10 to 15 minutes, ensuring the rice is cooked and the mixture thickens.

6. 6.Add Saffron and Sugar

   Add a few saffron strings (kesar) to the phirni for color and flavor. Stir well. Then, add 1/2 cup and 1 tablespoon of sugar. Mix thoroughly until the sugar dissolves.

7. 7.Thicken the Phirni

   Continue to mix and cook the phirni for another 5 to 10 minutes until it reaches a thick, creamy consistency. Add 1/2 teaspoon of cardamom (elaichi) powder and mix well.

8. 8.Serve and Garnish

   Once the phirni is ready and has a thick consistency, pour it into individual serving cups. Let it cool down to room temperature, then refrigerate for a few hours until thoroughly chilled and set. Garnish with chopped almonds and pistachios before serving.