Saffron Pistachio Rice Dessert, sugar-free (Kesar Pista Firni)

Saffron Pistachio Rice Dessert
Makes 6–8 servings

Rinse the rice, then boil it in water for about 15–20 minutes until soft. Drain and let it cool a little.
Blend the cooked rice with a bit of milk until smooth.
Soak the pistachios in hot water for 10 minutes. Peel off the skins, then blend with 500 ml of the milk to make pistachio milk.
In a pot, heat the remaining milk along with the pistachio milk, bay leaf, and cardamom.
Gently warm the cream and saffron together in a small pan—let it infuse.
Add the rice purée to the milk mixture and simmer on medium heat for about 30 minutes, stirring often, until it thickens.
Stir in the date sweetener and saffron cream.
Pour into small bowls and let it cool completely. Chill in the fridge overnight until set.
Before serving, top with chopped pistachios and rose petals if you like

Rice texture: Don’t overcook the rice—it should be soft but not mushy. A slightly grainy texture gives the firni a more traditional feel.
No date sweetener? You can use jaggery, maple syrup, or regular sugar instead—just add gradually and taste as you go.
Pistachio tip: Soaking and peeling the pistachios gives the firni a smoother texture and that signature green color. If you're in a rush, you can use unsweetened pistachio butter.
Make it vegan: Swap whole milk and cream for full-fat coconut milk or a mix of almond and oat milk.
Chilling time: Firni sets best when chilled overnight, but if you're short on time, 3–4 hours in the fridge will still work.
Flavor boost: Add a tiny splash of rose water or kewra water at the end for an extra floral note—just go easy, it’s strong.
Serving idea: Firni tastes best cold, especially on warm days. Serve it in small clay pots or glass bowls for a traditional touch.

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