Zafrani Phirni

 Let’s welcome the pious month of Ramadan on a sweet note with a fragrant scrumptious sweet Zafrani Phirni. You are ought to find these enjoyed specially during Ramadan filled in earthen pots across the country.  The reason being the ingredients used to prepare Phirni are light on stomach and sweet on taste buds. The three main ingredients, rice, milk and saffron are high on potassium keeping your thirst under control through out the day.  Hence, this would serve a perfect energiser as part of the pre-dawn meal (Suhr) to keep you going all day fasting healthy.  You can go ahead and make it whenever you want for other festivals or parties too.  Here is how we can make it….

1litre+1/4 cup(warm), full cream milk
1/2 cup, rice
2 tablespoon, almonds, blanched peeled and slivered
1/2 cup, sugar (you may add more if preferred)
1 teaspoon, cardamom powder
A generous 2 pinches of good quality saffron
2 drops of kewda(screw pine) essence

For Garnish:-
Slivered almonds and pistachios
Few saffron threads
Silver leaf(warq)

Method:-
Clean, wash and soak rice for an hour.
Drain the water and spread it on a plate to dry for 1 and half hours. 
Grind the dried rice to coarse powder
Soak saffron in 1/4 cup of warm milk and keep it aside.
In a heavy bottom pan, add 1 litre of milk and bring it to boil.
Simmer milk on low heat for 30 minutes till it reduces to 3/4 amount 
Add ground rice powder and keep stirring for 3-4 minutes to avoid lump formation.
Add saffron milk, sugar, slivered almonds and mix well
Simmer for another 15-20 minutes until it gets thick and creamy but pourable consistency. Stir intermittently. Lastly, add cardamom powder, kewda essence and mix well
Take it off the heat allow it to cool for 15 minutes.
Pour the prepared phirni in an earthen pots or bowls.
Garnish with slivered almonds and pistachios, saffron strands and silver leaf(warq).
Chill it in refrigerator for few hours.
Serve chilled

Note:
Do not over thicken phirni while cooking as it further thickens once poured in serving bowl to set.