Ingredients
3 tbsp Basmati Rice, soaked for 2hrs
2 tsp Ghee
1 litre Full Fat Milk
¼ Cup Sugar
4 tbsp Thandai Syrup
Other Ingredients
Nuts, for garnish
Process
- Coarsely ground the basmati rice to a powder.
- Heat ghee in a pot. Add milk and let it come to a boil.
- Put the milk on simmer and add rice powder. Keep stirring constantly.
- Cook till it has reduced to half its original size. It should be thick and keep in mind that it will thicken up after cooling.
- Add sugar and the thandai syrup. Cook for 5-8 mins till it is nice and thick.
- Transfer the phirni in desired cups and chill in refrigerator for 2-3 hrs.
- Garnish with nuts and serve chilled.
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