Saffroni Phirni
Restaurant-quality saffroni phirni using the BIR method — deep flavour from base sauce, cooked to order in minutes.
G1 Base Sauce
2400 ml (8 portions) · 2+ hours · Involved
Key ingredients
100 ml oil · 750 gm onions (prepared weight) · 1 tspn salt · 1 tbspn turmeric · 1 tspn ground coriander · ½ tspn ground cumin · +8 more
Ingredients
- 2 tbspn milk powder (see note 1)
- ¼ tspn cardamom powder
- 1 tbspn ground rice
- a few saffron threads (see note 2)
- 1 tbspn ground almonds
- 2 tspn milk (see note 2)
- 1 tbspn granulated sugar
- 2 tspn rose water
- 1 tspn condensed milk (optional but recommended)
Method
- 1
Warm the milk and add the saffron threads and stand for a few minutes for the saffron to colour the milk.
- 2
If not using cardamom powder, de-seed sufficient green cardamom pods ( ¼ tspn) and grind to a fine powder using a pestle and mortar.
- 3
In a small bowl mix together the milk powder, ground rice, ground almonds, sugar and cardamom powder.
- 4
Transfer the dry ingredients to a saucepan and stir in 100 ml of hot water, mix well and bring to a boil, stirring continuously.
- 5
Simmer, stirring, for , adding boiling water as needed to maintain the desired consistency (should be similar to rice pudding).
- 6
Stir in the condensed milk (recommended option) and finally the rose water.
- 7
Serve in a small bowl and drizzle with the saffron milk and garnish if you wish with some toasted flaked almonds.