• 1/4 Cup - Sama/Barnyard Millet/Kuthiraivali
• 500 ml - Milk
• 2 tbsp or To Taste - Sugar
• 1/2 tbsp - Chopped Almonds
• 1/2 tbsp - Chopped Cashewnuts
• 1 tsp - Chopped Pista
• 1/4 tsp - Cardamom Powder

1. Wash and soak sama/swang chawal in water, keep aside until needed. Chop all the nuts and keep aside.
2. Meanwhile in a deep bottom vessel boil milk, once the milk starts to boil keep the flame in medium and simmer for 5 mins with regular stirring or until milk starts to reduce. Drain water from soaked millets and add it to milk.
3. Cook in medium to slow flame until the rice gets cooked, stir in regular intervals to avoid milk from getting burnt in pan bottom & keep scraping sides of the pan.
4. Keep fame in slow and cook kheer until it becomes thick, add chopped dry fruits, sugar, and cook for another 5-7 mins until the consistency becomes very thick, add cardamom powder and off flame.
5. Allow phirni to cool completely refrigerate it for 2-3 hours. OR once chilled you pour phirni in terracotta bowls, cover with cling or aluminum foil, and refrigerate.
6. Serve chilled garnished with chopped pista and enjoy during vrat or fasting or just any other day.

Notes

• Add any dry fruits of your choice.
• You can also add a few strands of saffron soak in milk.
• You can also add 1/2 tsp of rose water.

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