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.
Ingredients:
- Whole Milk – 1 Litre
- Rice – 1/4 cup (soaked for 20 mins)
- Sugar – 1/2 Cup
- Saffron Threads – a large pinch
- Cardamom Powder – 1/2 tsp
- Crushed Almonds or Pistachios for garnishing.
PS: 1 Cup = 250 ML.
How to make Phirni:
- 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
- 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
- Cook on a low flame until it starts to thicken, stirring often
- 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
- Turn off the flame, add sugar and cardamom powder. Mix well
- Pour it in the serving bowls and let it cool down at room temperature, then refrigerate for at least 3-4 hours before serving
- Your Phirni is ready. Top it with some crushed almonds or pistachios while serving.

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