Elaichi Phirni (Cardamom Rice Pudding)
- Vegetarian
- Indian
- 35 min (+ 3 hr chill)
- Serves 4 (plus 3 hr chilling)
A silky, chilled North Indian rice pudding thickened with coarsely ground basmati and flavoured generously with cardamom. Set in clay bowls or ramekins, it is a classic dessert for Eid and festive dinners.
Method
- 1
Grind the rice
Drain the soaked rice and grind it coarsely with 3 tablespoons of milk to a texture like fine semolina.
- 2
Heat the milk
Bring the rest of the milk to a boil in a heavy-based pan, then lower the heat.
- 3
Add the rice paste
Mix the ground rice with a little cold milk to loosen it, then pour into the pan in a thin stream, stirring constantly to avoid lumps.
- 4
Cook until thick
Cook on low heat for 15 to 18 minutes, stirring often, until the phirni coats the back of a spoon.
- 5
Sweeten and flavour
Stir in the sugar and cardamom powder and cook for 3 minutes more until the sugar dissolves.
- 6
Set
Pour into small bowls and let cool, then chill for at least 3 hours.
- 7
Garnish and serve
Top with chopped pistachios and cashews and serve cold.
Stir continuously while the rice paste goes in and keep the heat low. Phirni thickens a lot as it chills, so stop when it is still pourable.