Sunday, March 11, 2007

badam -phirni

2 cups milk
2 tbsp rice
3 tbsp sugar
1/4th cup blanched almonds (sliced)
1 tsp green cardamom (crushed)
1/2 tsp kewra essence
silver or gold foil paper (varak)

Soak rice in water for few hours, then drain water and
grind rice into a smooth paste. In a non-stick saucepan
bring milk. Over a moderatly low heat add rice, sugar
and cardamom and stir constantly till milk turns thick.
Remove from heat and add almonds. Put in serving bowl
and chill. Garnish the badam phirni with silverfoil
paper (varak) and serve.