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 that combines creamy texture with a delightful nutty crunch. Made with high-quality ingredients like basmati rice, whole milk, saffron, cardamom powder, rose water, and ghee, this dessert is slow-cooked to perfection, allowing the flavors to meld beautifully. The phirni is topped with a crunchy almond praline for added texture and elegance, making it an ideal choice for celebrations or as a comforting sweet treat. With this recipe kit, you’ll have everything you need to create a restaurant-quality dessert in the comfort of your home. Perfect for impressing guests or indulging yourself, this phirni is a delicious way to elevate your dessert repertoire. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• 500 G Organic Chopped & Roasted Almonds
• 470 G Dabur Organic Ghee
• 500G Tropical Sun Basmati Rice 500g
• 1 Kg Trade Aid Caster Sugar 1kg
• - Natco Cardamom Powder
• 1G Saffron 1g
• 200Ml Top-Op Premium Rose Water 200ml

Instructions

1. 1. Rinse 100g of Tropical Sun Basmati Rice thoroughly under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.
2. 2. In a heavy-bottomed pan, heat 1 liter of British Whole Milk over medium heat. Stir occasionally to prevent the milk from sticking to the bottom of the pan.
3. 3. Once the milk comes to a gentle boil, add the drained basmati rice. Reduce the heat to low and cook, stirring frequently, until the rice is soft and the mixture thickens to a pudding-like consistency. This should take about 25-30 minutes.
4. 4. While the rice is cooking, soak a pinch of Schwartz Saffron threads in 2 tablespoons of warm milk. Set aside to allow the saffron to release its color and aroma.
5. 5. Once the rice mixture has thickened, add 100g of Trade Aid Caster Sugar and stir well until the sugar dissolves completely.
6. 6. Add the saffron-infused milk, 1/2 teaspoon of Natco Cardamom Powder, and 1 teaspoon of Top-Op Premium Rose Water to the mixture. Stir to combine and cook for another 5 minutes to allow the flavors to meld.
7. 7. Remove the pan from heat and let the phirni cool slightly. Once cooled, transfer the mixture into individual serving bowls or ramekins. Cover and refrigerate for at least 2 hours to allow the phirni to set.
8. 8. To prepare the almond praline, heat 1 tablespoon of Dabur Organic Ghee in a non-stick pan over low heat. Add 50g of Trade Aid Caster Sugar and let it melt completely, stirring occasionally.
9. 9. Once the sugar has melted and turned golden brown, quickly add 50g of Organic Chopped & Roasted Almonds. Stir to coat the almonds evenly in the caramel, then transfer the mixture onto a greased baking sheet or parchment paper. Allow it to cool and harden completely.
10. 10. Once the almond praline has hardened, break it into small pieces or crush it lightly using a rolling pin.
11. 11. Before serving, garnish the chilled phirni with the almond praline pieces and a sprinkle of Dried Rose Petals for an elegant finish.