Phirni
Phirni is a classic Indian dessert that is made with rice, milk, sugar, and spices. It is a creamy, pudding-like dish that is often served chilled or at room temperature. Phirni can be made with a variety of different flavors, including saffron, cardamom, and pistachio. In this recipe, we will show you how to make a basic phirni with saffron and cardamom.
Phirni is a dessert that has been enjoyed in India for centuries. It is believed to have originated in the Mughal Empire, where it was a favorite of the royal court. Phirni is typically made with rice, milk, sugar, and spices, and it can be flavored with a variety of different ingredients, such as saffron, cardamom, and pistachio. Today, phirni is a popular dessert all over India, and it is often served at special occasions such as weddings and festivals.
Phirni Phirni Phirni Phirni
Prep time: 30 | Cook time: 30 | Serves: 4
Ingredients
  • 1 cup basmati rice
  • 2 cups whole milk
  • 1/2 cup sugar
  • 1/2 teaspoon green cardamom powder
  • 1/4 cup mixed nuts (almonds, pistachios, cashews)
  • 2 tablespoons rose water
  • Saffron strands (optional)
  • Silver leaf (optional)
Instructions
  1. Rinse the rice in a fine-mesh sieve until the water runs clear.
  2. Soak the rice in water for at least 30 minutes, or up to overnight.
  3. Drain the rice and grind it into a fine paste in a blender with a little water.
  4. In a heavy-bottomed pot, combine the milk, sugar, and cardamom powder.
  5. Bring the mixture to a boil, then reduce heat to low and simmer for 10 minutes, or until the milk has reduced by about one-third.
  6. Add the rice paste to the milk mixture and stir constantly until the mixture thickens and coats the back of a spoon.
  7. Stir in the nuts and rose water.
  8. Remove from heat and let cool slightly.
Why It Works
  • The rice is soaked in water before it is ground into a paste. This helps to remove the starch from the rice, which results in a smoother, creamier phirni.
  • The milk is simmered for 10 minutes before the rice paste is added. This helps to thicken the milk and prevent the phirni from becoming too watery.
  • The phirni is stirred constantly while it is cooking. This helps to prevent the rice from sticking to the bottom of the pot and burning.
  • The phirni is cooled slightly before it is served. This helps to thicken the phirni and make it easier to eat.