Shahi Kesar Gulab Jamun Phirni
by Hetal Kamdar
Ingredients
- 1 and ½ liter Full cream milk
- 4 tbsp long grain basmati rice
- 15-20 strands (Soaked in 2 tbsp milk Saffron
- 150 grams Mini Gulab jamun
- 1/2 cup Sugar
- 2 tsp Cardamom powder
- Silver foil and dry rose petals for garnishing
- Almond and pistachio flakes for garnishing
Step 1 of 8
Wash the rice and soak in enough water for 30 minutes.
Step 2 of 8
Drain the water and grind in a blender to make a coarse paste.
Step 3 of 8
Heat a heavy bottom pan and add milk in it.
Step 4 of 8
Once the milk comes to a boil, simmer the heat.
Step 5 of 8
Add ground rice and saffron soaked in milk and cook on low heat till the milk is reduced to half and the Phirni has thickened.
Step 6 of 8
Add cardamom powder and sugar and cook till the Phirni has thickened to the right consistency.
Step 7 of 8
Keep in mind that Phirni will thicken some more once it is cooled.
Step 8 of 8
Transfer the Phirni in terracotta pots and now add mini gulab jamuns and chill in the refrigerator.
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