There are so many different ways of making Kir. It can be very soupy, or quite thick. It can be plain, or garnished with almonds, pistachios and raisins. I learned this recipe form my mother-in-law Shamim, and it’s a great dish for many occasions, because it makes a lot. It is also called Phirni.
We took it most recently to an international dinner at my daughter Maya’s high school. That was an amazing dinner – her school is really diverse and the food was so good. I also took some to a Unitarian Eid lunch one year. One of my friends who is Indian said it tasted just like her Grandmother’s recipe.
1 cup basmati rice, rinsed, dried and ground
8 green cardamoms,ground
2 Tbsp ground pistachios
Rose Essence (optional, but it gives a lovely floral scent)
7 1/2 cups milk
3/4 cup sugar
Grind dry rice and cardamoms in a food processor or mortar and pestle. I use a coffee grinder we keep for spices that gets it really finely ground.
Add ground rice and cardamoms to a large pot and add 6 3/4 cup of the milk. Stir well, and cook over a medium/low heat for 10-15 minutes, stirring frequently. Add the rest of the milk, pistachios, sugar and rosewater and cook 2 more minutes.
The kir should thicken up as it chills, but will still be quite soupy when warm. Pour into small bowls, (little clay bowls are traditional) and chill well. Before serving, garnish with more chopped pistachios, and if you want to give it the full monty; rose petals.
Note: Watch the heat carefully when you are cooking the milk. Don’t let it scorch! You may want to fish out the cardamon shells before pouring it into the bowls.