INGREDIENTS

• 1/2 cup Rice soaked in water
• 2 glasses milk
• 1/2 cup Sugar
• 400 gm condensed milk
• 1/2 tsp Cardamom powder
• 1 tbsp Peanut butter
• 1 packet Marie tea biscuits for crust

INSTRUCTIONS

1. Melt peanut butter and mix in powdered biscuits Put in a serving dish and press with a flat spoon to compress Deep freeze to firm it
2. In a pan on low fire stir the milk maid till caramel colour but not too dry
3. Take the dish from the freezer and gently pour the milk maid mix on the crust keep in the refrigerator back for few minutes till it sets
4. In a heavy bottomed pan heat 1 glass milk and sugar get it to a boil Add the rice powder in the remaining milk and gently add in the boiling milk Stir in cardamom powder Stir till the milk attains a custardy consistency
5. Remove from fire slightly cool at room temp Pour in the phirni over the caramelized milk made mix
6. Place in refrigerator to set remove before freezing and keep in the fridge.