Finely chopped onions – 4-5
Cold water (for cleansing) – as required
Cream milk- 1 glass
Jasmine flowers- 20-25
Rosewater – 1½ teaspoon
Pandanus flower water – 1 tablespoon
Cardamom – 2-3
Dried rose leaves – 1
Sugar – 3-4 tablespoon
Dried whole milk – ¼ cup
Finely chopped pistachio – 1 tablespoon
Finely chopped almonds – 1 tablespoon
Method: Finely chop the onions. Dip and strain them in cold water and clean them thoroughly. In a hot pot add cream milk, jasmine flowers, rose water, pandanus flower water, cardamoms, dried Rose leaves and mix it well. Remove the remaining excess water from the onion.
Then in hot pot, add chopped onion and cook for 10 to 12 minutes. Now put sugar in pot and add dried whole milk, chopped pistachio, chopped almonds and cook it well for five minutes.
For presentation: Take out phirni from pot and place in earthen bowls. Garnish with pinch of pistachio. Let the phirni cool for 10 to 12 minutes after it is cooked, then place the phirni bowls in the refrigerator to chill. Rest it in the refrigerator for 1-2 hours. Take out bowls from fridge and serve.