Phirni is a traditional rice pudding prepared by simmering full cream milk with cooked basmati rice & sugar, infused with saffron flavour and refrigerated. Phirni or Firni is made for festivals like Holi, Diwali and Ramzan and tastes divinely. Phirni Recipe explained in this post with step by step pictures.
Phirni recipe 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 earthern clay pots garnish with mixed nuts and edible silver leaf. Phirni or Firni is made for festivals like Holi, Diwali and Ramzan.As its ramzan tomorrow, I thought of posting this easy ramzan special dessert.Happy Ramzan to all those who are celebrating the festival!!Phirni is also a very popular dessert in North India(Punjab).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.
As I don’t have small claypots I poured them into small glass bowls and set them in the fridge.This is one of the easiest desserts I have made in the recent days so I am sure any beginner can try and enjoy the rich delicious dessert.
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Phirni
Ingredients
- 2.5 tbsp heaped basmati rice
- 2 cups full cream milk ~1/2 litre / 500ml
- 1/8 cup + 1 tbsp sugar
- 5 strands saffron
- 1/4 tsp 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 tbsp 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
- Phirni is more like pudding so I grinded the rice to a smooth mild coarse paste as its supposed to be.
- Keep mixing continuously in low flame after rice paste is added else it will form lumps.
- Add nuts of your choice, I used almonds and pistachios.
- Its preferable to use Full Cream Milk, I used Aavin green packet.
- If you have missed the final consistency the phirni will be very thick so add few tbsp milk to make it to the right consistency before pouring into serving bowls to set.
- Adjust sugar quantity as per your preference.
- Use a heavy bottomed pan or even nonstick pan. I used my steel pan.
Phirni Recipe Step by Step
- Rinse basmati rice and soak in water for an hr.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 textureSet aside.
- Take a heavy bottomed wide pan and boil milk.Take a tbsp 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 atleast for an hr.
Serve chilled ….yummm!!
Expert Tips
- Phirni is more like pudding so I grinded the rice to a smooth mildy coarse paste as its supposed to be.
- Keep mixing continuously in low flame after rice paste is added else it will form lumps.
- Add nuts of your choice, I used almonds and pistachios.
- Its preferable to use Full Cream Milk, I used Aavin green packet.
- If you have missed the final consitency the phirni will be very thick so add few tbsp milk to make it to the right consistency before pouring into serving bowls to set.
- Adjust sugar quantity as per your preference.
- Use a heavy bottomed pan or even nonstick pan.I used my steel pan.
jeyashri suresh
one of my family's fav dessert. Super creamy and nice clicks
Ramya Venkateswaran
delicious phirni
Kurinji
phirni looks delicious….
traditionallymodernfood
Creamy and delicious dessert
Devi Sree
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…
Sowmya Sundararajan
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.
Jeena suraj
Tasty, Creamy, and Delicious..
Raks anand
I never have tasted this one before, wish to have some 🙂
Jayanthi Sindhiya
Nice klicks,I love phirni a lot, Iam a great fan of ur blog,I have tried so many recipes.thank u
Jennifer Kakodkar
Nicely explained. Pics r clear n looks delicious.
big foodie
How many days in advance before a party can you make it? thanks.
SHARMILEE J
You can make it the previous day and refrigerate it
Jyoti Sehgal
Why my firni giving flavour like kheer ��