Saffron Almond Ground Rice Pudding

  Dry grind the basmati/gobindo bhog rice to make a coarse paste, in a spice grinder and keep aside. (You may use Suji/Sooji or Rava, but do not use rice flour)

  Soak the almond to the water for 30 minutes. After 30 minutes peel the skin and grind them in spice grinder.

  Now heat the ghee in a non-stick pan and roast the coarsely ground rice for couple of minutes.

  Add milk to the pan and mix with the ground roasted rice very gently. Make sure there is no lump in the mixture. Now bring the mixture to a nice boil till it thickens .

  Add the saffron threads, sugar and ground almond into the pan and mix well. Turn off the heat and add the rose water and mix with it.

Your "Phirni" is ready. Let the phirni completely cool. When it comes to the room temperature place it inside the refrigerator for 3-4 hours and serve chilled.