Phirni Recipe

Phirni is a classic North Indian rice pudding made with ground rice, milk, sugar, and aromatic flavorings like cardamom and saffron. This creamy and rich dessert is traditionally served chilled in clay pots, making it a perfect sweet treat for festivals like Eid and Diwali.

Origin

Phirni has its roots in Persian and Mughal cuisine and was introduced to India centuries ago. It became a royal delicacy enjoyed in Mughal courts and gradually spread across the Indian subcontinent. Today, different regions have their own variations, incorporating ingredients like rose water, pistachios, or even fruits.

What I Love About This Recipe

Phirni is an incredibly simple yet luxurious dessert that brings back memories of festive celebrations. The combination of creamy texture with the mild crunch of ground rice makes it unique. I love how easy it is to customize—whether adding saffron for a richer taste, using jaggery instead of sugar, or infusing it with rose water for a floral touch. Serving it in traditional clay pots enhances the flavor and makes it extra special. The best part? It gets better as it chills, making it a great make-ahead dessert.

Also Read : Instant Pot Roast with Potatoes and Carrots

Phirni Recipe

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

25

minutes

Cooking time

30

minutes

Calories

157

kcal

Ingredients

• ¼ cup basmati rice (soaked for 30 minutes)

• 4 cups full-fat milk

• ½ cup sugar (adjust as per taste)

• ½ teaspoon cardamom powder

• A few saffron strands (optional)

• 1 teaspoon rose water (optional)

• 2 tablespoons chopped almonds and pistachios (for garnish)

Directions

• Rinse the soaked basmati rice and drain the water.
• Grind the rice into a coarse paste using a few tablespoons of milk. Keep aside.
• In a heavy-bottomed pan, heat the milk on medium flame. Stir occasionally to prevent burning.
• Once the milk starts to boil, lower the flame and add the ground rice paste.
• Stir continuously to avoid lumps and let it cook for 10-15 minutes until the mixture thickens.
• Add sugar and mix well until it dissolves completely.
• Stir in cardamom powder, saffron strands, and rose water.
• Cook for another 2-3 minutes until everything is well incorporated.
• Turn off the heat and let the Phirni cool slightly.
• Pour into clay pots or serving bowls and allow it to set in the refrigerator for at least 2 hours.
• Garnish with chopped almonds and pistachios before serving.
• Serve chilled for the best taste and texture.

Notes

• Stir continuously while cooking to prevent lumps and ensure a creamy consistency.
• Clay pots enhance the flavor and absorb excess moisture, making the Phirni even richer.
• For a healthier version, replace sugar with jaggery or coconut sugar.