Yields : 1.25 kg/3 lb
Preparation Time : 20 minutes
Cooking Time : 45 minutes

For the Fruit :
250 g/9 oz kiwi, peeled and diced
0.75 g / ¼ tsp jaiphal (nutmeg) powder
55 g / ¼ cup sugar

For the Phirnee :
1 litre / 4 ¼ cups milk
1 g/2 tsp zaafraan (saffron)
30 g / 1 oz basmati rice flour
225 g/1 cup sugar
30 ml / 2 tbsp milk
3 g/1 tsp chotti elaichi (green cardamom) powder

To prepare the Kiwi :
Put the sugar and 45 ml/3 tbsp water in a frying pan. Add the diced kiwi and nutmeg powder, bring to a boil, reduce to low heat and simmer until the liquid is fully absorbed.

To prepare the Phirnee :
Put 90 ml/6 tbsp water in a bowl, add the rice flour and stir to mix well. Crush with a pestle or the back of a spoon. Reserve in 1 tbsp of lukewarm water for five minutes and then make a paste.

To proceed :
Put the remaining milk in a pan, bring to a boil, reduce to low heat and simmer until reduce to low heat and simmer until reduced by a quarter. Add the rice flour mixture and cook, stirring constantly (to ensure that the rice does not stick), until it is of thick custard consistency. Then add sugar cardamom powder and saffron and stir again until the mixture is of custard consistency. To check, spread a spoonful on a plate. If it sets (a thin film will form on the surface within moments), the consistency is right. Remove and keep aside.

To Assemble :
Spread a third of the phirnee in a deep bowl, evenly spread a third of the kiwi on top. Repeat the process twice and refrigerate. Garnish with kiwi tidbits and crown with silver leaf.

SOURCE : RECIPE BY JIGGS KALRA
FEMINA MAGAZINE FEB 2007