Almond and Rice Pudding (Badami Phirni)


50g blanched almonds 50g rice flour 300ml whole milk 500ml single cream 150g caster sugar 2 tsp rose water To serve 2 pomegranates 2 tbsp blanched almonds, chopped 2 tbsp pistachio nuts, chopped


Put The Blanched Almonds Into A Bowl, Pour On 150ml Boiling Water And Leave To Soak For 30-40 Minutes. Using A Blender Or Mini-processor, Whiz The Almonds And Water Into A Fine Paste.  Strain Through A Sieve Lined With A Double Layer Of Muslin Into A Bow

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