Pistachio Phirni - Pistachio Rice Pudding Recipe

MAKING
1. Pour the milk and the cream into a medium-size saucepan and cook over high heat until simmering but not yet boiling.

2. Add the sugar and salt and stir until the sugar dissolves.

3. Now add the rice flour or the cornstarch paste in a steady stream, whisking with a wire whisk all the while.

4. Add the finely chopped pistachios, ground cardamom and rose or orange blossom water and continue to cook, whisking constantly, for a few minutes at very low heat until pudding becomes thick. You need to work fast and be careful that your pudding doesn't get lumpy.

5. Now take the pan off the heat and carefully pour or spoon the phirni into dessert bowls. I like to serve mine in cocktail or martini glasses or parfait glasses for fun or you could use traditional style coupes.

6. Immediately sprinkle the coarsely chopped pistachios on top while its warm, so that they stick. If you really love the taste of cardamom, sprinkle a little more of the ground cardamom as well on top of the pudding.

7. Refrigerate for at least 2 hours or until the pistachio puddings are thoroughly chilled.

SERVING
8. Serve the Pistachio phirni cold with a dessert spoon.


TIPS

You can make phirni a day ahead of time.

Serve with fresh berries or pomegranate seeds scattered on top, for a gorgeous splash of color.

There are so many delicious variations to phirni. You could use pineapple, fresh mango, guava, passion fruit or peach puree instead of pistachios. I have even made phirni using applesauce.

Try using almonds, cashews or a combination of your favorite nuts if you don't get pistachios. You could add chopped dried fruits like raisins, dried dates, figs, cherries, cranberries or apricots soaked in a little warm water for 10-15 minutes and drained.

Add grated nutmeg instead of cardamom.

For a dramatic presentation, use silver or gold foil leaf to garnish.