3 Tbsp Thandai masala powder
1 Cup Sugar (adjustable)
250 Gram Milk, full cream
15-20 strands Saffron (soaked in 2 tbsp milk)
1/2 Cup Rice (soaked in water for at least 3 hours)
2 Tbsp Almonds & Pista, sliced
2 Cardamoms (crushed,pods/seeds)
To begin making the Creamy Phirni recipe, boil milk in a heavy bottomed pan.
Once it starts boiling, add the green cardamom into the milk.
In the mean time, take rice and grind them coarsely in a grinder by adding a little water.
Add sugar in the boiling milk, thandai, kesar milk and then add rice into it. Stir it for at-least 20 minutes or till it gets thick.
When it starts getting thick, switch off the stove and let it cool properly.
Pour it in kullads (earthen pots) and put it in fridge for 2 to 3 hours. Now take it out, garnish it with sliced nuts and serve it chilled.
Serve Creamy Thadai Phirni as a dessert after your scrumptious meal or make it during holi to celebrate the festival.