Phirni for the sweet teeth

Finally, finally I'm giving my hobbies and ideas a space of their own :)
 I was always interested in cooking but somehow with me becoming busier, the passion got lost somewhere. . but as they say, if there is a will, there is a way. So following that I have again started pouring all my love into cooking in spite of being a regular office goer. I have realised that, work is for surviving but passion is for living well :). So from now I would give my cooking a broader space to fly. 

Though I love to cook a lot, I do not get much time to indulge in it, that is why I eagerly wait for the weekend to come :). Every weekend I try to make something, be it spicy, sweet or just a regular chicken curry, but I make sure that I atleast cook something.

Few weeks back, a colleague of mine brought some home made Phirni for all of us. I liked the taste very much and then and there decided that I have to make this someday. As I had a  basic idea about the recipe, I just asked her about the quantities, she was really helpful and did not hesitate to tell me. She served the Phirni in some nice earthen pots garnished with aluminum foil. I loved the presentation. Which she got for us was flavored with rose and kewra water, which I'm not very fond of; so I decided that I would make it with some different flavor.

I asked my fellow  colleague if she could bring me some earthen pots because I could not find any in my locality. She was very sweet so she agreed and bought me some by the mid of the week. The week was running towards the weekend and I was literally waiting for the Saturday to come so that I can try my hands on it.

Finally the day came and I made sure that I had all the ingredients ready so that the moment I come back from work, I can start cooking; silly me ;).

The Ingredients which I needed was very simple and easily available. I needed 100 gm of Gobindo bhog chal ( one kind of basmati rice), 1 litre milk with enough fat, some cashew and almond nuts, cardamom powder, sugar 100 gm and a little food colour.

Rice soaked in water for 1 hour and then made into a coarse paste. I added cardamom while mixing.

Boiling Milk

Chopped cashew and almond for garnishing

After boiling the milk for 5 minutes, i added the rice paste and kept on mixing it otherwise it would have formed lumps. 
Again after 5 minutes of this, when the whole thing starts to thicken a bit, I added the sugar and kept on stirring.
At the last stage when it was thick enough to turn of the flame, i added the food colour and put the flame off.

Poured the Phirni in the earthen glass while it was still hot

Garnished the Phirni with chopped cashew, almond and edible aluminum foil

 Put the whole thing in refrigerator for atleast 1 hour and then serve.

PS# I preferred cardamom flavour though it can be made in whatever flavour you want, be it rose, kewra or simple without no flavour at all :)