Empty My Fridge
#shorts Thandai Phirni - Creamy, Chilled & Packed with Flavor!
Ingredients
- Rice¼ cups
- Milk4 ½ cups
- Sugar⅓ cups
- Saffron10
- Thandai Masala¼ cups
- Pistachio · sliced1 tbsp
- Dried rose petals1 tbsp
Instructions
- Rinse and soak the rice in water for 20 minutes, then drain.
- Spread the rice on a clean towel, cover with another towel and gently pat dry.
- Blend the rice with several pulses until coarse and semolina-like.
- Rinse a heavy-bottomed pot with water, leaving a spoonful of water in it. Pour in the milk and cook on medium heat for 15 minutes, stirring often.
- Grind the saffron strands to a fine powder with a mortar and pestle and set aside.
- Stir in the ground rice and cook for 10 to 15 minutes, stirring often and scraping the sides.
- Stir in the sugar, saffron and thandai masala and cook for 10 more minutes until creamy and thickened. Do not overcook, as it thickens further as it cools.
- Let it cool to room temperature, then cover and refrigerate overnight. If short on time, divide into bowls and chill for at least 30 minutes.
- Garnish with sliced pistachios and dried rose petals before serving.
Summarized from Ministry of Curry's video. Watch it for the details.
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