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Ground rice pudding with saffron milk (Kesari Phirnee)

This delicately scented dessert comes from Gujarat. It is traditionally served in earthenware pots. The yellow colour comes from the saffron.

1 out of 3 Difficulty
1 out of 3 spice levels Mild
20 mins Preparation

Ingredients

Serves 4 people

  • 300ml fresh whole milk
  • 50g sugar
  • A few strands of saffron
  • 50g rice flour
  • 25g ground almonds
  • 400g condensed milk
  • 1 teaspoon ground cardamom
  • 15g pistachio nuts, roughly chopped

Method

  1. Place the whole milk in a heavy-based pan and bring to the boil.
  2. Add the sugar and saffron strands and stir well over a low heat.
  3. Sprinkle over the rice flour and ground almonds and whisk vigorously until the mixture begins to thicken.
  4. Add the condensed milk and stir well. Cook for a further 2-3 minutes.
  5. Stir in the ground cardamom and serve in small dishes garnished with pistachio nuts.

  • Serves 4 people

    • 300ml fresh whole milk
    • 50g sugar
    • A few strands of saffron
    • 50g rice flour
    • 25g ground almonds
    • 400g condensed milk
    • 1 teaspoon ground cardamom
    • 15g pistachio nuts, roughly chopped
    1. Place the whole milk in a heavy-based pan and bring to the boil.
    2. Add the sugar and saffron strands and stir well over a low heat.
    3. Sprinkle over the rice flour and ground almonds and whisk vigorously until the mixture begins to thicken.
    4. Add the condensed milk and stir well. Cook for a further 2-3 minutes.
    5. Stir in the ground cardamom and serve in small dishes garnished with pistachio nuts.