Gulab Phirni Recipe

Step 1: To begin making the Gulab Phirni Recipe, soak the rice in water for half an hour

Step 2: Drain water and pulse in a grinder till you get a grainy consistency

Step 3: The grains should feel gritty between your fingers and should be slightly bigger than semolina

Step 4: Bring the milk to a brisk boil in a large saucepan, add the rice and saffron while whisking continuously

Step 5: Turn the heat to low and keep stirring to avoid lumps

Step 6: Keep stirring the mixture every couple of minutes

Step 7: After about 20 minutes the mixture will start to thicken

Step 8: Simmer the phirni mixture for another 20 to 25 minutes till it thickens considerably and the rice is completely cooked

Step 9: Stir Occasionally to avoid the Phirni from sticking to the bottom of the pan

Step 10: Once done add the sugar and mix till it dissolves

Step 11: Turn off the heat and allow the Phirni mixture cool

Step 12: Once it's cooled completely, transfer to a mixer-grinder and pulse for exactly 5 seconds

Step 13: This helps to give the phirni a creaminess and remove any lumps

Step 14: You can also use a hand blender as well

Step 15: Stir in the rose petals and transfer the Gulab Phirni into serving bowls

Step 16: Garnish with chopped pistachios, almonds and rose petals

Step 17: Cool the Gulab Phirni in the refrigerator for at least 3 hours or overnight and serve cold

Step 18: Serve Gulab Phirni Recipe along with samosas and Mawa Gujiya With Badam and Pista Recipe to guests during festive occasions