Ingredients

The fruit

Kiwi (peel and dice) - 250gm (9 oz)

Sugar - 55gm (1/4 cup)

Jaiphal (nutmeg powder) - 1/4 tsp

The phirnee

Milk - 4^1/4 cups

Basmati rice flour - 30gm (1 oz)

Sugar - 225gm (1 cup)

Green cardamom powder – 1 tsp

Zaafraan (saffron) - 2 tsp

Milk - 2 tbsp

Preparation

1. The kiwi: Put sugar and 45ml (3 tbsp) of water in a frying pan, add diced kiwi and nutmeg powder, bring to a boil, reduce to low heat and simmer until the liquid is fully absorbed.

2. The Phirnee: Put 90ml (6 tbsp) of water in a bowl, add rice flour and stir to mix well. Crush with pestle or back of spoon; reserve in 15ml (1 tbsp) of lukewarm milk for 5 minutes and then make a paste.

Cooking

1. Put the remaining milk in a handi (pan), bring to a boil, 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 of thick custard consistency. Then add sugar, cardamom powder and saffron, and stir until the mixture is of custard consistency. To check, spread a spoon on a plate, if it sets (a thin film will form on the surface within moments), the consistency is right. Remove and keep aside.

Assembling

1. 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.

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