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A few saffron threads
10-12 pistachios (peeled and sliced), blanched
1 litre skimmed milk
3 tbsp coarsely ground rice
3/4 tbsp green cardamom powder
3 tbsp low-calorie sweetener
Bring the milk to a boil in a deep non-stick pan. Lower the heat and simmer, stirring continuously, till it reduces by half.
Add the ground rice, mixed with a little water, and stir well to prevent lumps from forming. Bring the mixture to a boil.
When it starts to thicken, lower the heat and simmer for a couple of minutes, stirring continuously. Add the cardamom powder and saffron, and mix well.
When the mixture attains a thick custard-like consistency, remove from heat and stir in the low-calorie sweetener.
Pour the mixture into 4 individual earthenware bowls while still warm. Sprinkle sliced pistachios and refrigerate for at least 2 hours. Serve chilled.
A bowl of chilled, nutty and delicious phirni can turn around a day for us. Here's a sugar-free kesar pista phirni that you can try at home
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