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    You are here: Home / Recent Posts / Phirni Recipe

    Phirni Recipe

    Last Updated On: Apr 10, 2025 by Sharmilee J

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    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.

    phirni served in small glass cups

    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 served in small glass cups

    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.

    how to make phirni step1

    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.

    how to make phirni step2

    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.

    how to make phirni step3

    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.

    how to make phirni step4

    Serve chilled, yum!!

    phirni served in small glass cups

    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.

    phirni served in small glass cups

    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 .

    Tried this Phirni Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    📖 Recipe Card

    14577870000 845430c227 o
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    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.
    Prep Time10 minutes mins
    Cook Time20 minutes mins
    Chilling Time1 hour hr
    Total Time1 hour hr 30 minutes mins
    Servings4 cups
    AuthorSharmilee J

    Ingredients

    • 2 tablespoon basmati rice
    • 2 cups full cream milk ~1/2 litre / 500ml
    • 1/4 cup sugar
    • 5 strands saffron
    • 1/4 teaspoon cardamom powder
    • chopped mixed nuts for garnish I used almonds and pistachios

    Instructions

    • 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.
    • 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 3mins then add the rice paste.
    • Whisk it well to avoid lumps. Let it cook for 10-12mins in simmer. Check whether rice is cooked to soft, else cook for 5more mins.
    • Once rice is cooked add saffron milk mixture and sugar. Give a stir.
    • 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 Phirni chilled ….yummm!!

    Notes

    • 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.
    Nutrition Facts
    Phirni Recipe
    Amount Per Serving (75 g)
    Calories 154 Calories from Fat 36
    % Daily Value*
    Fat 4g6%
    Saturated Fat 2g13%
    Polyunsaturated Fat 0.2g
    Monounsaturated Fat 1g
    Cholesterol 15mg5%
    Sodium 49mg2%
    Potassium 217mg6%
    Carbohydrates 25g8%
    Fiber 0.2g1%
    Sugar 17g19%
    Protein 5g10%
    Vitamin A 204IU4%
    Vitamin C 1mg1%
    Calcium 155mg16%
    Iron 0.2mg1%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    Filed Under: Desserts, Holi, Indian Sweets, Ramzan, RandomPosts, Recent Posts, youmaylike

    Reader Interactions

    Comments

    1. jeyashri suresh

      July 28, 2014 at 6:33 am

      one of my family's fav dessert. Super creamy and nice clicks

      Reply
    2. Ramya Venkateswaran

      July 28, 2014 at 7:45 am

      delicious phirni

      Reply
    3. Kurinji

      July 28, 2014 at 4:43 pm

      phirni looks delicious….

      Reply
    4. traditionallymodernfood

      July 28, 2014 at 7:41 pm

      Creamy and delicious dessert

      Reply
    5. Devi Sree

      July 28, 2014 at 7:49 pm

      sharmi please post Butter chicken recipe. I am waiting for the recipe from you for long time.Please do post the recipe as soon as possible…

      Reply
    6. Sowmya Sundararajan

      July 29, 2014 at 12:59 am

      I love Phirni. My mom used to prepare this quite often. She used to incorporate Pineapple pieces into it without curdling the milk. Thanks for bringing back the memories Sharmi.

      Reply
    7. Jeena suraj

      July 29, 2014 at 3:28 am

      Tasty, Creamy, and Delicious..

      Reply
    8. Raks anand

      July 29, 2014 at 5:05 am

      I never have tasted this one before, wish to have some 🙂

      Reply
    9. Jayanthi Sindhiya

      July 30, 2014 at 3:47 am

      Nice klicks,I love phirni a lot, Iam a great fan of ur blog,I have tried so many recipes.thank u

      Reply
    10. Jennifer Kakodkar

      November 02, 2015 at 4:27 am

      Nicely explained. Pics r clear n looks delicious.

      Reply
    11. big foodie

      April 06, 2016 at 8:09 pm

      How many days in advance before a party can you make it? thanks.

      Reply
      • SHARMILEE J

        April 10, 2016 at 6:24 am

        You can make it the previous day and refrigerate it

        Reply
    12. Jyoti Sehgal

      December 02, 2016 at 5:25 pm

      Why my firni giving flavour like kheer ��

      Reply
    5 from 4 votes (4 ratings without comment)

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