Eid, like any other festival, is incomplete without decadent desserts. And if there’s one that takes the prize for creamy goodness, then it’s the phirni. This rose pistachio phirni recipe takes things a step further by infusing aromatic rose flavour into the pudding and topping it with crunchy, chopped pistachios. The dessert takes on the decadence that the festival asks for without becoming too complicated to master at home. The current rose pistachio phirni recipe only uses rose water to infuse the flavour into the pudding. However, you can add a drop or two of pink food colouring, along with the rose water, to turn the dessert a pale pink, instead of the typical creamy white.
Rinse the basmati rice thoroughly until the water runs clear. Soak it in water for 1 hour. Drain the rice and grind it in a mixer with 2 tbsp water to form a slightly coarse paste. Mix this paste with ¼ cup milk and set aside.
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Step 2: Boil the milk
Place a heavy-bottomed pan on medium heat. Add ¼ cup of water first to prevent the milk from sticking, then pour in the remaining milk and add the crushed cardamom. Bring the milk to a gentle boil while stirring occasionally.
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Step 3: Add the rice paste and sweetner
Reduce the heat to medium-low and slowly add the rice paste while stirring continuously to prevent lumps. Let the mixture cook until it begins to thicken and the rice cooks through. Once the mixture thickens to a creamy, custard-like consistency, stir in the sugar and cook for another 2–3 minutes. Add rose water and mix well.
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Step 4: Chill and serve
Remove from heat and allow the phirni to cool slightly. Pour into serving bowls and refrigerate for at least 2 hours. Garnish with chopped pistachios before serving.
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Indian
Intermediate
Dessert
