A sweet dish that feels apt for March, the Almond Kesar Phirni is a wholesome dish that combines the good qualities of almonds and saffron seamlessly.
Chef Deepak Gore, Tata Sampann’s in-house culinary expert, shares the recipe for this dish, the Almond Kesar Phirni.
Ingredients
- 4 cups full-cream milk.
- 1 cup California Whole Almonds
- 1/3 cup sugar or as per liking.
- Saffron—a few strands.
- A pinch of green cardamom powder
- Rose petals for garnish.
Method
- Blanch one cup of California almonds for one minute, strain it, and pull out the skin. Keep aside.
- Grind peeled almonds in a mixer till they have a coarse texture (like broken wheat).
- Boil four cups of full cream milk in a non-stick pan and reduce it to ¾ of the milk on medium flame with continuous stirring.
- Add ground almonds and cook it till it becomes soft.
- Add sugar and mix well; cook it till desired consistency.
- Add a few strands of Tata Himalayan Saffron and a pinch of green cardamom powder. Mix well.
- Put it in a washed and water-soaked clay pot or regular small bowls and keep it in the refrigerator for 2-3 hours.
- Garnish with sliced almonds, a few rose petals, and saffron. Serve cold.
