Phirni Recipe

Phirni is one of those comforting and classic Indian desserts that brings back so many memories. It’s creamy, slightly thick, and subtly flavored with saffron and cardamom. This recipe is usually made on special occasions or festivals like Eid, Diwali or Holi. But you can make it and enjoy anytime you want.

This phirni recipe is made with just few ingredients, Even now, it’s one the desserts I always run to when I want something simple yet special. The richness from saffron and cardamom is truly heartwarming. It’s one of the easiest dessert to make at home, and whenever I make it, it’s always a hit.

Jump to:

• About Phirni
• Phirni Ingredients
• How to make Phirni Step by Step
• Expert Tips
• Serving and Storage
• FAQS
• 📖 Recipe Card

About Phirni

Phirni is a North Indian rich and luscious dessert made by cooking ground basmati rice in full cream milk, and flavored with saffron and cardamom. It is similar to kheer, but has a smooth pudding-like texture and served in small pots or cups, and I love garnishing with saffron strands and chopped nuts. 

Phirni is a easy traditional Indian rice pudding like dessert. Phirni / Firni is prepared with full cream milk, basmati rice and sugar as main ingredients. The cooked rice milk mixture is poured into small earthen clay pots garnish with mixed nuts and edible silver leaf. Phirni or Firni is made for festivals like Holi, Diwali and Ramzan.

Phirni is especially popular during Ramadan and Eid, as it is a light yet rich dessert. The rice is soaked and ground coarsely and added to boiling milk. As it simmers, the rice thickens the milk and gives it a creamy base. A little saffron is added for color and flavor. This recipe has mild sweetness and doesn’t overpower the flavor.

I love using full cream milk for this recipe, as it gives a rich flavor and taste. This phirni recipe sets beautifully when chilled, and thickens even more as it cools. It’s best to make it a few hours ahead before serving. This recipe can make your festive platter look rich and beautiful.

You can also customize this recipe with your favorite flavors. This is a basic phirni recipe with kesar that I am posting but there are many variations to phirni like Rose Phirni, Pistachio Phirni, Almond Phirni, Kesar Phirni or with fruits like Mango, Orange Phirni or even Tender Coconut Phirni etc.

Phirni Ingredients

• Basmati rice – Use good quality basmati rice, soak it at least an hour before grinding.
• Full cream milk – This is the base of the recipe, using full cream milk adds richness and flavor.
• Sugar – Adds sweetness to the phirni.
• Saffron – Soak in warm milk, adds a mild color and rich flavor. 
• Cardamom powder – Adds warm aroma and taste to the dish.
• Mixed nuts – Add finely chopped almonds, pistachios for garnish.

Similar Recipes

• Shahi Tukda
• Bread Kheer
• Shrikhand
• Tender coconut pudding
• Carrot halwa
• More desserts

Why This Recipe Works

• This is an easy dessert made with simple ingredients.
• It’s thick, with a smooth and creamy texture.
• Flavored naturally with saffron and cardamom.
• Perfect recipe for festivals and special occasions.
• Can be made ahead and stored in fridge.
• Easily customizable with fruits, dry fruits, etc.
• Great dessert option for iftar or dinner parties.

How to make Phirni Step by Step

1.Rinse basmati rice and soak in water for an hour. Transfer to mixer and with little water grind it to a semi fine paste, slightly coarse. When you touch it with your fingers you should feel the coarse texture. Set aside.

2.Take a heavy bottomed wide pan and boil milk. Take a tablespoon of warm milk in a bowl and soak saffron , set aside. Boil milk for 3 minutes then add the rice paste.

3.Whisk it well to avoid lumps. Let it cook for 10-12 minutes in simmer. Check whether rice is cooked to soft, else cook for 5 more minutes .Once rice is cooked add saffron milk mixture and sugar. Give a stir.

4.Once sugar is completely dissolved and the mixture is thick more like pudding consistency add cardamom powder and switch off. Spoon the mixture into serving bowls and garnish with saffron and chopped nuts of your choice. Refrigerate it at least for an hr.

Serve chilled, yum!!

Expert Tips

• At least soak rice for an hour and grind coarsely for better texture. Keep mixing continuously in low flame after rice paste is added else it will form lumps.
• Use full cream milk for best results.
• Keep stirring the mixture after adding rice paste to avoid lumps.
• Soak saffron in warm milk and gently rub it with your fingers to release color and achieve deep flavor.
• If phirni thickens too much while cooling, add little milk and adjust consistency.
• Chill for at least 1 hour before serving.
• Use a heavy-bottomed pan to prevent milk sticking to the bottom.
• Serve it in small cups or earthen pots for a traditional look.
• Add nuts of your choice, I used almonds and pistachios.

Serving and Storage

Serve phirni chilled, garnish it with saffron strands and chopped nuts. It pairs beautifully with a festive meal or can be served as a light dessert after lunch or dinner. 

Store in the refrigerator for up to 2 days. If it thickens too much after chilling, add a tablespoon of milk and stir gently before serving.

FAQS

1. Can I make Phirni without saffron?

Yes, but saffron adds a rich flavor and color. You can skip saffron and use cardamom alone.

2. Can I use toned or low-fat milk?

Yes, but it won’t be as rich and creamy as full cream milk.

3. Can I make this ahead for a party?

Yes, Phirni sets beautifully when chilled. Make it 4–5 hours ahead or even a day before – it works perfectly.

4. Is it okay to freeze phirni?

Not recommended. It’s best enjoyed fresh or chilled within 2 days.

5. What can I garnish with besides nuts?

You can use dried rose petals, silver leaf, or a pinch of saffron on top.

6. Can I add condensed milk to phirni?

Yes, for a richer taste, you can add a few spoons of condensed milk. Just reduce the sugar accordingly.

If you have any more questions about this Phirni Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

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