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Badam Phirni

* 12 nos. Almonds
* 4 tablespoons Rice flour
* 2 1/2 cups Milk
* 5 tablespoons Sugar/sweetner
* 8 strands Saffron
* 1 teaspoon Cardamom powder

Blanch and grind the almonds to a fine paste with 1/2 cup milk.
Mix together the ground almond paste and rice flour.
Bring the milk to a boil. Add the sugar and stir till the sugar dissolves.
Dissolve the saffron separately in a spoonful or two of hit milk.
Add the almond-rice mixture into the boiling milk along with the saffron-milk mixure.
Stir continuously for a few mintues till the milk thickens and attains a custard-like consistency.
Sprinkle in the cardamom powder. Stop the flame, and allow to cool.
Pour into individual bowls, garnish with almonds and pistachios and refrigerate.
Serve chilled.

Sweets sold during Diwali are not of good quality. These are made in bulk. Instead of buying from outside made Badam Phirni at home.