Saffron Millet Phirni, a traditional Kashmiri Pudding
The key ingredient for this Saffron Millet Phirni is Kesar or Saffron, famous as the most expensive spice in the world. Phirni or Firni is a traditional slow cooked pudding from Kashmir.Traditionally rice paste is the key ingredient in phirni here but for some variation, I have replaced rice with millet.
Ingredients
- 1/4 tsp Saffron
- 1.1 litre Milk divided
- ½ cup Proso Millet
- ¼ cup Monk Fruit Sweetener
- 1 pinch Cardamom Powder
Instructions
- Take 1/2 cup hot milk. Add saffron and keep aside.
- Soak proso millet in 1/2 cup milk for an hour.
- Grind to a fine paste and keep aside.
- Heat 850 ml of milk in a heavy bottomed pan.
- When it comes to a boil, add the millet paste.
- Stir continuously till it thickens.
- Add almond flour and monk fruit sweetener.
- Add 1/2 quantity of saffron milk.
- Add cardamom powder. Turn the flame off and keep aside to chill.
- You can serve his phirni as it is. For some variation, you can line small tart moulds.
- Put about a tsp of saffron milk and put in the freezer to set.
- Then top with the prepared phirni and again keep in the fridge to chill.
- For serving, slightly tap to unmould.
- Serve chilled.
