Description
A delicious and creamy saffron nut pheni dessert that’s perfect for celebrations.
Ingredients
Scale
- 10–12 almonds
- 10–12 cashew nuts
- 12–15 strands of saffron
- 3 tablespoons granulated sugar
- 1 tablespoon milk
- 2 cups whole milk
- 2 tablespoons milk powder
- 1 teaspoon cardamom powder
- 5–6 almonds (crushed)
- 5–6 pistachios (crushed)
- 1 packet pheni
- 1 teaspoon crushed almonds
- 1 teaspoon crushed pistachios
- ½ teaspoon crushed dried rose petals
Instructions
- Soak the nuts & saffron: Soak almonds and cashews in 1/4 cup of water each overnight. Soak saffron in 1 tbsp milk overnight in the refrigerator.
- Blanch the almonds: Remove the peel from the blanched almonds.
- Make a nut paste: Add the blanched almonds, soaked cashew nuts, along with the water in which they were soaked, and sugar to the small jar of a blender. Blend to make a smooth paste.
- Heat the milk: Add milk and milk powder to a pan. Bring the milk to a boil over medium heat.
- Flavor: Add the saffron-soaked milk and nut paste, and cook for 10-12 minutes, stirring frequently. Add cardamom powder, crushed almonds, and crushed pistachios, and cook for another minute.
- Pour milk over pheni: Arrange pheni on a shallow serving plate. Pour piping hot milk over the pheni and let it rest for 5 minutes. The pheni will absorb the milk and soften into tender strands.
- Garnish: Garnish with chopped nuts and dried rose petals and serve hot.
Notes
- This dish is best served hot.
- Adjust the sweetness according to personal preference.
- Feel free to substitute nuts according to your taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 20g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 10mg