Phirni Brulee with Strawberry Granita

Method

For phirni:

Soak rice for 10-15 minutes.

Drain and grind to a coarse paste.

Bring milk to a boil and add the rice paste.

Cook till milk is reduced to half.

Add sugar, almonds, condensed milk, green cardamom powder.

Cook till the mixture becomes thickish.

Set the phirni into desired shape bowls.


For granita:

Chop strawberries. Cook with 25 gm sugar and without water.

Add basil to the mix. Cool down and freeze, overnight if possible.

Scrape off with a fork or knife like ice shavings.

Sprinkle breakfast sugar on top of phirnee and brulee it with a blow torch.

Serve chilled with granita.