Phirini
Phirini is believed to have originated in Persia as a creamy rice pudding, the food of angels.
Ingredients:
Serves 2-4
- 3 cups milk
- ⅓ cup sugar
- 8 almonds, shredded
- 8 pistachios, chopped
- ¼ cup basmatti rice
- 4 green cardamoms, powdered
- few strands of saffron to garnish (optional)
- few rose petats to garnish (optional)
How to make Phirini:
- Soak rice for 1-2 h. Grind it with 5 tbsp of water to a smooth paste.
- Disolve the paste in half cup of milk.
- Then mix the rice paste with the milk in heavy bottom pan. Cook on medium heat, stirring constantly. The mixture should bcome of a creamy consistency.
- Mix in sugar and cardamom powder.
- Simmer till fully dissolved and then boil for 1 minute.
- Remove from the heat and add half of pistachios and almonds.
- Pour into serving bowls. Chill.
- Decorate with nuts. Serve chilled.
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