Arsalan Inspired - Persian Phirni

College days bring back the most vivid memories . During my graduation days at St. Xavier's in Kolkata , i remember summer classes used to break in the peak of the afternoon and we day scholars , had to walk the length of park street , in the blistering heat , to either park circus or rabindra sadan to catch our respective commutes back home . My walk to the bus stop , being at the longer end at park street at park circus , more often than not concluded with huge hunger pangs . To add to my hunger woe's , mighty Arsalan stood right there in the corner of the bus stand , waiting for me and every other passer by to give in to their air infused desire of good food and mind boggling aroma.

Let me share with you that at that point in time , indulging in Biriyani was a luxury beyond the daily allowance limit and hence , I happily settled for one of the many tastiest thing's on Arsalan's menu . This creamy kewra steeped cold Phirni married beautifully with the saltiness of the hot butter naan and made me a happy soul .

This dessert remains my favorite dessert till date , maybe also because it brings back to me so many happy memories and sweet struggles. As i write more of my blogs , i realize how food binds beautiful memories into each of our lives . Give this a try sometime - maybe you will come up with a story of your own to share !

Things you will need :

• 01 can of condensed milk

• 01 cup of warm water

• 1/2 cup of fragrant Basmati rice , soaked and dried and made into a fine powder

• 02- 03 cardamom , made into a fine powder

• 02 tbs warm milk soaked with 04- 05 strands of saffron

• 1/2 tsp rose essense

• 1/2 tsp kewra water

Steps to Follow

• Bring condensed milk and warm water to a boil in a thick bottomed pan .

• In a separate bowl , mix the rice powder with 1/2 cup of the warm milk-water mix . At this point , stir them well together and pour it back into the full part of the condensed milk mixture.

• Using a balloon whisk , keep stirring the mixture to avoid the rice powder from cuddling into lumps . Keep stirring at all times .

• Next , add in the cardamom powder and soaked saffron - Cook on low flame for another 15- 20 mins , till the mixture coats the back of a spoon when tested and is well thickened .

• Remove the rice pudding mix from heat

• Stir in the the rose essence and kewra water .

• Separate the pudding in bowls and preferably , as individual servings

• Terracotta cups are best for setting Phirni as it imparts the dessert with an add on earthy flavor . Top the cups with chopped cashews and rose petals and chill in the fridge for min 30 mins .

• Serve cool !