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Kesar Pista Phirni Recipe

Elements Of Kesar Pista Phirni

1/4 Liter Milk, full cream

Rice, drenched

1 Gram Saffron (seared)

30 Gram PIstachios

1/2 Cup Sugar

1/2 tsp Green cardamom powder

1/2 Tbsp Rose water

For embellishing:

15 Gram Pistachio (fragmented)

1/2 Gram Saffron (seared)

2 tsp Rose petals (dried)

Instructions to Make Kesar Pista Phirni1.Pick, wash and douse rice for 1 ½ hours.2.Boil drain in a substantial bottomed skillet and put aside. Deplete and pound the rice coarsely.3.Broil saffron and put aside. Whiten pistachios, peel and cut into slivers.4.Add the coarsely ground rice glue to the drain and cook blending ceaselessly so that there are no bumps and it doesn’t consume or adhere to the base of the pan.5.Add Sugar and blend. Include green cardamom powder, saffron and blend. Include rose water. At the point when the blends begins thickening take it off the flame.6.Pour into doused Kasoras/pottery pots and keep them in the cooler to chill for 1 to 1 ½ hours. decorated with fragmented pistachio nuts, saffron and dried rose petals.7.Serve chilled.

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