Ingredients

• 1 liter - milk
• 1/2 cup - sugar
• 1/2 cup - milk powder
• 6 tsp - Butterscotch milk powder
• 3 tsp - ghee
• 2 tsp - rice atta or rice soaked in water for 2 hours; then dried in the sun and powdered in a blender
• 50 g - almonds, sliced
• 50 g - pistachios, chopped
• A pinch of saffron

How to Make Butterscotch Phirni

• Heat ghee in a thick bottomed vessel, add rice atta and roast.
• Once it turns light golden take it out on a plate and keep aside.
• Now take another thick bottomed vessel, heat milk.
• Once the milk boils, add saffron.
• When colour changes, on a very low flame add the rice atta.
• Keep stirring till the atta is cooked.
• Add sugar and mix well then add butterscotch, milk shake powder and mix well for 2 mins.
• Remove from heat and allow to cool.
• Remove to a glass bowl and garnish with sliced almonds.
• Cool and refrigerate for 1/2 hour.
• Serve in small mud bowls.