Saffron-Infused Phirni With Almond Praline Recipe Kit Recipe

About this recipe

Experience the rich and aromatic flavors of saffron-infused phirni with almond praline, a classic Indian dessert crafted to perfection for your kitchen. This recipe combines high-quality ingredients like basmati rice, toned milk, saffron, almonds, and cardamom to create a creamy and indulgent treat. Follow the simple step-by-step instructions to prepare a smooth and flavorful phirni, delicately infused with saffron and topped with crunchy almond praline and fragrant dry rose petals. Perfect for festive celebrations or as a delightful sweet treat, this dessert is sure to impress your family and guests. With its luxurious texture and balanced sweetness, saffron-infused phirni is a timeless dish that brings the essence of traditional Indian flavors to your table.

Ingredients

• 1 kg Basmati Rice
• 1 l Homogenised Toned Milk
• - Dry Rose Petals
• 100 g Almonds
• 100 Ml Gowardhan Ghee
• 1 g Saffron
• 500 g Sugar
• Loose Cardamom

Instructions

1. 1. Wash 1/4 cup of Daawat Basmati Rice with water until the water runs clear. Then soak the rice in water for 30 minutes.
2. 2. Drain the water from the soaked rice and grind it to a coarse paste.
3. 3. In a heavy-bottomed pan, bring 1 liter of Amul Taaza Homogenised Toned Milk to a boil. Reduce the heat and add the rice paste slowly, stirring continuously to avoid lumps.
4. 4. Let the mixture simmer on low heat until the rice is cooked and the mixture thickens, stirring occasionally.
5. 5. Add 1/2 cup of Madhur Refined Sugar and mix well until it dissolves completely.
6. 6. Add a pinch of Surkh Saffron Kesar Extract and 1/2 teaspoon of Katdare Green Cardamom Powder to the mixture. Stir well and continue cooking for a few more minutes.
7. 7. Remove from heat and stir in 1 tablespoon of Dabur Gulabari Rose Water. Allow the Phirni to cool slightly before pouring it into serving bowls.
8. 8. In a separate pan, heat 2 tablespoons of Govind Cow Ghee/Tup until melted, and add 1/2 cup of BB Royal Almond Mamra, roughly chopped. Toast the almonds until they are golden brown.
9. 9. Spread the toasted almonds on a greased surface and let them cool. Once cooled, break them into small pieces to form the almond praline.
10. 10. Decorate the top of each Phirni bowl with the almond praline, dry rose petals, and thin slices of Plain Pista Kernal.
11. 11. Chill the Phirni in the refrigerator for at least 2 hours before serving.