Basmathi Kheer. Rice Kheer. Firni. Phirni. Rice Phirni. Thirukannamadhu.

Ingredients:

• 1 c basmati rice
• 3/4 c sugar
• 1 c condensed milk
• 2 c whole milk
• a pinch of saffron
• a pinch of cardamom powder
• a drop of kewra essence
• few tsp ghee
• nuts to garnish

Method:

1. Soak 1/4 spoon of saffron in 2-4 spoons of milk for about 2 hours. Using mortar and pestle wet-grind it. Set aside.
2. In a large vessel, heat ghee. Toast the cooked rice for few minutes and set aside.
3. In the same vessel, add sugar + 2 cups of milk. Bring this to syrup like consistency.
4. Now stir-in toasted cooked rice and continue cooking.
5. Add condensed milk to this. Continue boiling. Stir regularly.
6. When the milk is half the way reduced, add cardamom seeds powder, kewra essence and wet-ground saffron to it.
7. Cook over medium heat for a while. Maybe till the rice is done and the milk really thickens to pudding stage. Transfer them to display dish. Chill and serve. Serve chilled, warm or at room temperature.