Phirni is another popular Indian dessert as Rice Kheer. Texture and flavour is totally different from kheer. It is a creamy rice based pudding which is always relished when chilled. 

Also try: Rice Kheer, Carrot Halwa, Kesar Malai Ladoo or Atta Ladoo.

Course: Dessert

Cuisine: Indian

Servings: 6-8

Time: Preparation – 5 Mins, Cooking –  35 Mins, Refrigeration – 3 hours, Total – 3 hours 40 mins.


  1. Whole Milk –  1 Litre
  2. Rice – 1/4 cup (soaked for 20 mins)
  3. Sugar – 1/2 Cup 
  4. Saffron Threads – a large pinch
  5. Cardamom Powder – 1/2 tsp
  6. Crushed Almonds or Pistachios for garnishing.

PS: 1 Cup = 250 ML.

How to make Phirni:

  1. Take soaked rice and rinse thoroughly, drain all the water. Transfer it to a grinding jar along with 1/2 cup milk. Grind to a smooth paste, keep aside
  2. Heat the remaining milk in a thick bottom pan and bring it to a boil. Turn the flame to low and slowly add the rice-milk paste in portions with continuous stirring. Stirring is important so that no lumps are formed
  3. Cook on a low flame until it starts to thicken, stirring often
  4. Add saffron threads, mix and cook further until it thickens with often stirring. Phirni thickens a little more when it cools down so you can decide on the desired consistency
  5. Turn off the flame, add sugar and cardamom powder. Mix well
  6. Pour it in the serving bowls and let it cool down at room temperature, then refrigerate for at least 3-4 hours before serving
  7. Your Phirni is ready. Top it with some crushed almonds or pistachios while serving.


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