Kesari Phirni

By Executive Chef Abhijeet Thakre

• Soak the saffron strands in a tsp of warm milk
• Soak the rice in water for about one hour 
• Drain the water and grind it to a paste. Should not be too coarse
• In a heavy bottomed pan, combine the milk, sugar and the rice paste together and boil 
• Cook for about 15 to 20 minutes until the mixture is creamy and thick and coats the back of a spoon 
• Add the saffron and cardamom and mix well. Remove from heat
• Add the rose water and mix well 
• Refrigerate for around 2 hours until chilled and set
• Garnish with slivered nuts, rose petals and serve