Carrot and Kaju Phirni Parfaits

1.Rinse the basmati rice thoroughly under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain completely.

2.In a heavy-bottomed pan, heat the ghee over medium heat. Add the grated carrots and sauté for 3-4 minutes until slightly softened but not losing their vibrant color. Remove from heat and set aside.

3.Grind the soaked and drained rice coarsely in a blender or food processor to a coarse powder, not a fine paste.

4.Pour the whole milk into the pan and bring it to a gentle boil over medium heat, stirring frequently to prevent burning.

5.Slowly add the ground rice to the boiling milk, stirring continuously to avoid lumps.

6.Reduce the heat to low and simmer the mixture, stirring often, until it thickens to a creamy pudding consistency (about 25-30 minutes).

7.Add the sautéed carrots, sugar, cardamom powder, and chopped kaju to the thickened rice pudding. Mix well and cook for another 5 minutes, allowing the flavors to meld.

8.If using, stir in the rose water and saffron strands soaked in warm milk. Cook for an additional 2 minutes, then remove from heat.

9.Let the phirni cool slightly, then pour it into individual serving glasses or parfait cups in layers if desired, or simply fill each glass evenly.

10.Refrigerate the parfaits for at least 2 hours to chill and set.

11.Before serving, garnish each parfait with chopped pistachios and a few whole kaju pieces for texture and visual appeal.