Saffron Almond Indian Rice Pudding
DESSERTS,  EGGLESS,  INDIAN INSPIRED,  PUDDINGS, MOUSSE,  VEGETARIAN

Zafrani Phirini | Saffron Almond Indian Rice Pudding

2017/10/20 / 14 Comments
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Saffron Almond Indian Rice PuddingZafrani Phirini | Saffron Almond Indian Rice Pudding… some desserts become your signature and this is one of those. I have been making phirini or rice pudding for years. Each time I try and simplify the process just a little more since I am always short on time. This time I really fast tracked the method {I’m quite proud of the result if I may say so myself} and it’s been highly praised by everyone who’s tasted it.Zafrani Phirini or Saffron Almond Indian Rice PuddingI’ve made this 3 times already and each time the result is consistently good and consistently delicious. The better half calls it ‘out of this world good’ which is tall praise. He says it’s heavenly. I thought I must share it with you. The recipe uses very basic pantry ingredients and just needs some TLC! saffron 4To make it special, I used a generous pinch of saffron. Saffron makes everything special. Festive too. I served it on Diwali. It’s a really really nice make ahead dessert. I shot it here with these beautiful Daniel Wellington watches I was recently gifted. I loved the way the colours and frame came together. So festive and pretty!Zafrani Phirini or Saffron Almond Indian Rice Pudding 2This version of the rice dessert is ‘phirini’ which is an Indian rice pudding traditionally made of ground rice. The rice kheer is another similar variant but is made of  whole rice simmered until soft. The textures and flavours vary vastly once cooked. Phirini is always served cold while kheer can be served either hot or cold. We prefer phirini at home.Zafrani Phirini or Saffron Almond Indian Rice Pudding 3The Zafrani Phirini | Saffron Almond Indian Rice Pudding is vegetarian, it’s egg free and gluten free too. I’ve done a  Tropical Coconut Milk Rice Pudding in the past as well. If you’re looking for a vegan option, then maybe you can use this recipe as a base and play around with it. Either which way, this creamy rice pudding is a delicious way to end a meal. Also a great ‘mid day snack‘ too if you are like my better half!Zafrani Phirini or Saffron Almond Indian Rice Pudding 5The last time I shared the recipe I dry ground the rice a little with the almonds. This time around I made it a step shorter. Simpler actually. Instead of washing and drying the rice overnight, I just dumped the drained washed rice with almonds and a little milk into the jar of the blender. Soooooo much simpler, and definitely creamier too.Zafrani Phirini or Saffron Almond Indian Rice Pudding 4This is by far the simplest way to rice pudding from scratch that I have discovered. The almonds that get ground with the rice elevate the taste of the pudding. The almonds act as a thickener too so the pudding gets thicker quicker. I let it set to a wobbly pudding. You can cook it some more if you like a thicker set variation. Zafrani Phirini or Saffron Almond Indian Rice Pudding 6Try and set it in earthenware cups or kulhads. The earthiness is amazing. Try it!

Saffron Almond Indian Rice Pudding

Zafrani Phirini | Saffron Almond Indian Rice Pudding

Rich, creamy and delicious, this Zafrani Phirini | Saffron Almond Indian Rice Pudding is a delectable end to a meal. Egg free and gluten free, a generous dose of saffron makes the dessert shine.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 4 hours 35 minutes
Servings 8 people

Ingredients
  

  • 2 litres full cream milk
  • 1/2 cup basmati rice rinsed
  • 1/2 cup whole almonds
  • 1 tin condensed milk
  • 1/4 tsp pinch saffron strands
  • Slivered almonds & pistachio saffron strands and organic rose petals to garnish

Instructions
 

  • Place drained rice, whole almonds and 1 cup milk in jar of blender. Process until rice and almonds are well ground.
  • Stir this into the rest of the milk, and pour into a heavy bottom pan.
  • Stir in condensed milk
  • Place over low heat, and begin cooking, stirring almost continuously else the rice tends to get lumpy, and the condensed milk will catch the bottom of the pan.
  • Cook for about 25-30 minutes, STIRRING OFTEN, until the rice is cooked and the phirini/pudding is thick.
  • Take off heat and add a generous pinch of saffron. Stir well.
  • The phirini/pudding will continue to thicken as it cools. You might need to add a little milk as the absorption quality of rice differs. Once it gets to room temperature, ladle into earthenware bowls, individual serving bowls etc to set. Garnish with saffron strands, almond/pistachio slivers, rose petals etc.
  • Serve chilled.
  • Note : Can be made a 2-3 days in advance.

About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.

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