Saffron & almond phirni, the nine-minute way

Phirni is the kind of dessert that tastes like it took all afternoon and actually takes about nine minutes of real work. The trick is good almonds and real saffron.

Soak a handful of our Kashmiri Mamra almonds, slip off the skins, and slice them into slivers. Simmer ground rice in full-fat milk, sweeten lightly, and bloom a pinch of saffron in a spoon of warm milk before stirring it through. Finish with the almond slivers and a few chopped pistachios.

Chill in clay bowls if you have them — the earthenware pulls a little moisture and firms the phirni beautifully. Serve cold.