Kashmiri Phirni: Semolina Pudding with a Twist

Step 1 (Milk): Boil milk in a heavy pot and reduce it slightly.

Step 2 (Rice): Add the coarsely ground rice paste. Stir continuously to avoid lumps.

Step 3 (Cooking): Cook on low heat until the mixture thickens to a custard-like consistency.

Step 4 (Sweetening): Add sugar, saffron, and cardamom powder.

Step 5 (Setting): Pour into small clay bowls (shikoras). Let it cool to room temperature, then chill in the fridge for 2 hours.

Step 6 (Serving): Garnish with nuts and serve cold.