Phirni

Dassana Amit presents Phirni, also called Firni, as a North Indian rice pudding made from ground basmati rice. Her selected preparation uses whole milk, sugar, green cardamom, saffron and rose water, with both almonds and pistachios.

The rice is rinsed, dried and ground to a slightly coarse texture. The nuts are blanched in hot water, drained, peeled and sliced, with some reserved for the topping.

A small portion of the same warm milk infuses the saffron. Ground rice and sugar simmer in the remaining milk with frequent stirring; the scraped milk solids return to the pan as it thickens.

Green cardamom, the saffron-infused milk and the prepared nuts join the nearly cooked rice. Rose water goes in near the end, and the creamy pudding is divided into bowls and topped with the reserved nuts.

The bowls cool before refrigeration and are served chilled. The source describes a smooth pudding with a slight graininess from the ground rice, and names Diwali and Karwa Chauth among its festive settings.