- 3 cups milk
- 3 tbsp rice
- 4 tbsp sugar
- 10-15 almonds (sliced)
- 2 tsp green cardamom (crushed)
- 1 tsp kewra essence
- silver foil paper (varak)
- Soak rice in water for few hours, then drain water and grind rice into a smooth paste.
- Bring milk to boil in a moderatly low heat and add rice, sugar and cardamom and stir constantly till milk turns thick.
- Remove from heat
- Put in serving bowl and chill.
- Garnish the badam phirni with silver foil paper and almonds and serve.