Phirni Recipe | Phirni Recipe

Phirni is one of those popular and classic Indian sweets. It is creamy, slightly thick and mildly flavored with saffron and cardamom. This recipe is usually made on special occasions or festivals like Eid, Diwali or Holi. Recipe included with step-by-step pictures and videos.

This phirni recipe is made with just a few ingredients that are easily available in your kitchen. Even now, it’s one of those sweets I always reach for when I want something simple but special. The richness of saffron and cardamom is truly heart-touching. This is one of the easiest desserts to make at home, and whenever I make it, it is always a hit.

about phirni

Phirni is a North Indian rich and delicious dessert made by cooking basmati rice in full cream milk with sugar and flavored with saffron and cardamom. It is similar to kheer, but has a smooth texture like halwa and is served in small pots or cups, and I like to garnish with saffron threads and chopped dry fruits.

spin This is an easy traditional Indian rice pudding-like dessert. Phirni/Phirni is prepared with full cream milk, basmati rice and sugar as main ingredients. The cooked rice milk mixture is poured into small earthen pots and garnished with mixed nuts and saffron. Made on festivals like Phirni or Phirni Holi, Diwali and Ramzan.

Phirni is especially popular during Ramzan and Eid, as it is a light yet rich dessert. The rice is soaked, ground coarsely and added to boiling milk. As it boils, the rice thickens the milk and gives it a creamy base. A little saffron is added to it for color and taste. This recipe has a mild sweetness and is not overpowering.

I like to use full cream milk for this recipe, as it gives a rich aroma and flavour. This phirni recipe sets beautifully when cooled and becomes even thicker as it cools. It’s best to make this a few hours before serving. This recipe can make your festive thali rich and beautiful.

You can also customize this recipe with your favorite flavors. This is a basic phirni recipe with saffron that I am posting but there are many variations of phirni like rose phirni, pistachio phirni, almond phirni, saffron phirni or with fruits like mango, orange phirni or even coconut phirni etc.

phirni video

Phirni material

• Basmati rice – Use good quality basmati rice, soak it for 20 minutes, then air dry and grind to a slightly coarse paste. It should not be powdery or very thick.
• Full Cream Milk – This is the base of the recipe, using full cream milk adds to the richness and flavour.
• Sugar – Adds sweetness to the phirni. I used regular granulated white sugar.
• Saffron – Soaking saffron in hot milk gives it a light color and rich flavor.
• Cardamom powder, rose water – Adds hot aroma and flavor to the dish.
• mixed nuts – Add finely chopped almonds and pistachios for garnish.

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Why does this recipe work

• This is an easy dessert made with simple ingredients.
• It is thick, soft and creamy in texture.
• Natural flavor with saffron and cardamom.
• Perfect recipe for festivals and special occasions.
• Can be made ahead and kept in the fridge.
• Easily customizable with fruits, dry fruits etc.
• Great dessert option for iftar or dinner parties.

How to make Phirni step by step

Wash 1.¼ cup basmati rice with water and soak it in water for 20 minutes.

2. Drain the water, spread it in a sieve and dry it in air.

3. After drying, grind it to make a slightly coarse mixture and keep it aside.

4. Heat 1 liter – 4 cups full cream milk in a heavy bottomed pan.

5. When it boils, add some hot milk to 10 saffron threads.

6.Add rice mixture.

7. Mix it well so that there are no lumps.

8.Cook it until it thickens and the rice becomes soft.

9.Now add ½ cup sugar and saffron milk to it.

10.Mix it well, it will become a little thin. Keep cooking until it thickens.

11. Add ¼ teaspoon cardamom powder and ½ teaspoon rose water to it.

12. Mix it well. It should be thick but of a flowing consistency.

13. Pour the mixture into a small earthen bowl.

14. Sprinkle chopped nuts and saffron. Cool it for at least 2 hours.

serve chilled!

Expert Tips

• soaking – Soaking the rice is mandatory, do not skip this step.
• drying and grinding – Dry the rice in air and grind it slightly coarsely. It should not be powdery or very thick
• mixture – After adding rice paste, keep stirring on low flame, otherwise lumps will form in it.
• Milk – Use full cream milk for best results.
• Saffron Milk – Mixing hot milk with saffron threads brings out its color and deep flavour.
• Adjustment – If the phirni becomes too thick after cooling, then add some milk and adjust the consistency.
• chilling – Cool for at least 2 hours before serving.
• Cookware to use – Use a flat based pan with a heavy bottom to prevent the milk from sticking to the bottom.
• served For a traditional look, serve it in small cups or earthen pots.
• crazy – Add nuts of your choice, I have used almonds and pistachios.

serving and storage

Serve Phirni cold, garnish with saffron strands and chopped nuts. It pairs beautifully with festive meals or can be served as a light dessert after lunch or dinner.

Store in the refrigerator for up to 2 days. If it becomes too thick after cooling, add one tablespoon milk to it and stir gently before serving.

general questions and answers

1. Can I make Phirni without saffron?

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

2. Can I use toned or low fat milk?

Yes, but it will not be as rich and creamy as full cream milk. So I would recommend using full cream milk.

3. Can I make it ahead for a party?

Yes, Phirni freezes well when cooled. Make it 4-5 hours in advance or even a day in advance – it works perfectly.

4. What can I garnish with besides nuts?

You can use dry rose petals, silver leaves or a pinch of saffron on top.

5. Can I add condensed milk to Phirni?

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

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