When you want to prepare dessert before guests arrive, kesar phirni, rasmalai and shrikhand are three appealing choices. Each has a different texture, yet all benefit from saffron infused in warm milk.
Phirni gets its silky body from ground rice cooked slowly in milk. Stir it regularly so the rice does not catch at the bottom of the pan, then chill it in small bowls. Rasmalai pairs soft chenna patties with thickened saffron milk for a richer finish.
Shrikhand takes a different approach. Mix thick hung curd with powdered sugar, cardamom and cooled saffron milk, then refrigerate it until serving. Drain the curd thoroughly so the dessert stays thick rather than watery.
Choose phirni for individual servings, rasmalai for a festive centrepiece or shrikhand when you want a sweet with minimal cooking. Find all three among these traditional Indian saffron desserts.
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