Phirni Brûlée, creamy cardamom and rose phirni topped with a caramelized sugar crunch.
Author: Nisha Vedi Pawar
Serves: 4
Ingredients
For the Phirni:
¼ cup basmati rice
4 cup whole milk
½ cup sugar
½ teaspoon cardamom powder
10-12 saffron strands
2 teaspoon rose water
For the Brûlée:
4 heat safe, ceramic dishes
4 tablespoon sugar
Toppings:
Slivered pistachios
Fresh berries
Method
Rinse the rice 2-3 times in water until the water runs clear. Drain, and spread on a baking tray and allow the grains to dry completely .
In a grinder, pulse the rice until the consistency resembles a rough sand and set aside.
Heat milk on medium high in sauce pan and allow it to come to a boil. Reduce the heat to medium the heat and add the ground rice. Stir and add in the sugar.
Cook the ground rice in the milk for 10-12 minutes stirring often to ensure no lumps form.
Add in the saffron strands and cook for another 10 minutes until the phirni thickens and the rice granules are softened.
Turn off the heat and mix in the cardamom powder and rose water.
Pour the phirni in serving bowls and cool at room temperature, before chilling in the refrigerator for at least 3 hours.
To brûlée: sprinkle one tablespoon of sugar per serving and using a culinary torch, melt the sugar to form a crispy, crunchy sugar coating.
Allow it to harden before garnishing with slivered pistachios and fresh berries.
Recipe by Love Laugh Mirch at https://lovelaughmirch.com/phirni-brulee/