Baked Kesar Phirni in Microwave

Program:  Top and bottom heater with fan

Pre heat temp: 160°C

Pre heat time: 15 mins 

Cook temp: 160°C

Cook time: 30 mins                                     

Ingredients:

• 3 tbsp raw white rice
• 1 l whole milk 
• 1 tsp ghee
• 15-20 strands saffron
• ½ cup sugar
• ½ tsp rose water
• Almond and pistachio slivers for garnishing

Preparation:

1. Rinse rice with water and soak it in 1 cup of water for an hour.
2. Drain the water and add the rice to the small jar of a blender along with 1 tbsp water and blend to make a coarse paste. Keep scraping the sides of the jar while blending.
3. Heat ghee Microwave safe glass bowl at 100% micro power level for 3 mins. Add ground rice and saffron and cook for 3 mins for at 60% micro power level.
4. Now add whole milk to the glass bowl and heat for 06 min at 60% micro power level.  Keep stirring frequently after the timer completes.
5. Reduce the heat to low and cook for 40-50 minutes until the phirni has thickened. The consistency of phirni should be like that of a thick custard.
6. Add sugar and rose water to the pan and mix well. You can adjust the sugar according to your taste. Cook for another 2 mins minute until the sugar is dissolved at 50% micro power level.
7. Transfer the phirni into individual serving earthen bowls or ramekin molds, and cover with foil paper.
8. Place the phirni ramekins in the shallow baking tray, fill the baking tray with water just enough to fill 1 cm approx. Bake for 30 mins at 160°C. Let it rest once the timer is complete, after the ramekins are cooled, refrigerate for 2 hours to chill the phirni.
9. Remove the foil and garnish with slivered almonds and pistachios. Dried rose petals can also be used for garnishing.  Serve Chilled.