Ingredients
Equipment
Method
Step‑by‑Step Instructions
- Blend short grain rice with half a cup of whole milk until smooth. Set aside.
- In a saucepan, bring remaining milk to a simmer. Stir in rice paste and cook for 10-15 minutes, stirring constantly.
- Remove from heat. Sweeten with sugar and fold in custard apple pulp and cardamom powder. Mix well.
- Pour phirni into a bowl, cover, and chill in the refrigerator for at least 30 minutes.
- Press ladoos into molds to form cups.
- Fill each ladoo cup with chilled phirni using a piping bag or spoon.
- Garnish with pistachio powder, slivered pistachios, and pomegranate seeds. Optionally add gold foil.
Nutrition
Notes
Choose quality rice for creamy texture and adjust sweetness as needed. Chill mixture for best results before assembling.