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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.
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