3/4 cup (150 g) 5 oz Rice
5 cups (1 litre) 32 fl oz Milk
4 Green cardamom (choti elaichi), crushed
3 tbsp (45 g) 1 1/2 oz Almonds (badaam), blanched, slivered
a pinch Saffron (kesar)
2 cups (300 g) 11 oz Sugar
8 Silver leaves (varq)
8 Clay bowls (kasore), soaked in water
5 cups (1 litre) 32 fl oz Milk
4 Green cardamom (choti elaichi), crushed
3 tbsp (45 g) 1 1/2 oz Almonds (badaam), blanched, slivered
a pinch Saffron (kesar)
2 cups (300 g) 11 oz Sugar
8 Silver leaves (varq)
8 Clay bowls (kasore), soaked in water
method
1. Pick, clean, and wash the rice. Soak in water for 3 - 4 hours. Drain the water and let the rice dry. When dry, either crumble it or grind coarsely for 10 seconds.
2. Heat the milk in a heavy-bottomed pot; bring to the boil. Add rice, green cardamom, and almonds. Stir frequently with a ladle.
3. Lower heat and cook till the rice softens and the milk thickens. Stir frequently to ensure that it doesn't stick to the bottom.
4. Crush the saffron and soak in a few spoons of hot milk. Add to the pot, followed by the sugar. Stir for a few minutes and remove from heat.
5. Remove the clay bowls from the water, and allow them to dry. When the phirun is ready, ladle it out into separate bowls. Decorate with silver leaves and serve chilled.
2. Heat the milk in a heavy-bottomed pot; bring to the boil. Add rice, green cardamom, and almonds. Stir frequently with a ladle.
3. Lower heat and cook till the rice softens and the milk thickens. Stir frequently to ensure that it doesn't stick to the bottom.
4. Crush the saffron and soak in a few spoons of hot milk. Add to the pot, followed by the sugar. Stir for a few minutes and remove from heat.
5. Remove the clay bowls from the water, and allow them to dry. When the phirun is ready, ladle it out into separate bowls. Decorate with silver leaves and serve chilled.
serving amount
serves: 6 - 8
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