- 1.5 litres
|1. Bring 3/4 of the milk to boil, then reduce the heat
2. Dissolve the rice flour in the rest of the cold milk, then pour this mixture into the milk. Stirring continuously, bring the milk to boil then reduce the heat to medium and simmer for about 20 minutes, stirring frequently, until the rice flour is thoroughly cooked and the mixture has thickened to a thick pouring batter consistency, free from lumps.
3. Add the suger, slivered almonds and kewra. Stir well to mix in the nuts and the flavour. Cook for a few more minutes until all axcess moisture has evaporated and the suger has completely dissolved.
4. Pour the phirini into small individual clay dishes.
5. Decorate with the slivered pistashio nuts and silver leaves. Chill thoroughly for several hours.
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