피르니 피스타치오 로즈

Ingredients

• 11/4 cup basmati rice (soaked 30 mins)
• 21 litre full-fat milk
• 36 tbsp sugar
• 410 saffron strands
• 51/4 tsp cardamom powder
• 61 tsp rose water
• 73 tbsp green pistachios (finely chopped)
• 8Dried rose petals for garnish
• 94-6 small clay pots (matkas) for serving

Instructions

1. 1Drain soaked basmati rice and grind to a coarse paste with a little water.
2. 2Bring milk to boil in heavy pan. Add rice paste and cook on low heat stirring constantly for 20 minutes until thickened and no raw taste remains.
3. 3Add sugar, saffron soaked in warm milk, and cardamom. Cook another 5-7 minutes until creamy and thick.
4. 4Remove from heat, add rose water and most of the pistachios. Stir well.
5. 5Pour into small clay matka pots. Cool to room temperature then refrigerate for minimum 4 hours or overnight.
6. 6Serve chilled garnished with remaining pistachios, saffron strands and dried rose petals.