Published: || Last updated: by Farrukh Aziz
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Phirni is a delicious classic Indian sweet rice pudding that tastes great and made on festive occasions. This fragrant creamy dessert is especially made during the month of Ramadan. A dash of saffron or kesar makes it more rich and aromatic. Here is how to make best phirni recipe at home.
You are ought to find these enjoyed specially during Ramadan filled in earthen pots across the country. The reason being the ingredients used to prepare phirni are light on stomach and sweet on taste buds.
The three main ingredients, rice, milk and saffron are high on potassium keeping your thirst under control through out the day.
Hence, this would serve a perfect energiser as part of the pre-dawn meal (Suhr) to keep you going all day fasting healthy. You can go ahead and make it whenever you want for other festivals or parties too.
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Mango Phirni
Shahi Tukda
Sheer Khurma
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Phirni Recipe Card
📖 Recipe
4.60 from 5 votes
Phirni
Phirni is a delicious classic Indian sweet rice pudding that tastes great and made on festive occasions. This fragrant creamy dessert is especially made during the month of Ramadan. It is light on stomach and sweet on taste buds.
Course Desserts, Sweets
Cuisine Indian
Diet Gluten Free, Vegetarian
Prep Time 2 hours hours
Cook Time 45 minutes minutes
Servings 4
Calories 221kcal
Author Farrukh Aziz
Ingredients
- ½ cup Rice
- A generous 2 pinches of good quality saffron soaked
- ¼ cup Milk (warm)
- 1 litre Full Cream Milk
- ½ cup Sugar ((you may add more if preferred))
- 2 tablespoon Almonds ( blanched peeled and slivered)
- 1 teaspoon Cardamom powder
- 2 drops Kewda (screw pine essence)
For Garnish:-
- Slivered almonds and pistachios
- Few saffron threads
- Silver leaf (warq)
Instructions
Clean, wash and soak rice for an hour.
Drain the water and spread it on a plate to dry for 1 and half hours.
Grind the dried rice to coarse powder.
Soak saffron in ¼ cup of warm milk and keep it aside.
In a heavy bottom pan, add 1 litre of milk and bring it to boil.
Simmer milk on low heat for 30 minutes till it reduces to ¾ amount.
Add ground rice powder and keep stirring for 3-4 minutes to avoid lump formation.
Add saffron milk, sugar, slivered almonds and mix well.
Simmer for another 15-20 minutes until it gets thick and creamy but pourable consistency. Stir intermittently.
Add cardamom powder, kewda essence and mix well.
Take it off the heat allow it to cool for 15 minutes.
Pour the prepared phirni in an earthen pots or bowls.
Garnish with slivered almonds and pistachios, saffron strands and silver leaf(warq).
Chill it in refrigerator for few hours.
Serve chilled.
Notes
Do not over thicken phirni while cooking as it further thickens once poured in serving bowl to set.
Addition of saffron or kesar is totally optional, you can add it or skip it.
Modify the amount of sugar as per your taste.
Nutrition
Calories: 221kcal | Carbohydrates: 46g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 8mg | Potassium: 82mg | Fiber: 1g | Sugar: 26g | Vitamin A: 25IU | Calcium: 37mg | Iron: 1mg
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How to make kesar phirni recipe
Clean, wash and soak rice for an hour.
Drain the water and spread it on a plate to dry for 1 and half hours.
Grind the dried rice to coarse powder.
Soak saffron in ¼ cup of warm milk and keep it aside.
In a heavy bottom pan, add 1 litre of milk and bring it to boil.
Simmer milk on low heat for 30 minutes till it reduces to ¾ amount.
Add ground rice powder and keep stirring for 3-4 minutes to avoid lump formation.
Add saffron milk, sugar, slivered almonds and mix well.
Simmer for another 15-20 minutes until it gets thick and creamy but pourable consistency. Stir intermittently. Lastly, add cardamom powder, kewda essence and mix well.
Take it off the heat allow it to cool for 15 minutes.
Pour the prepared phirni in an earthen pots or bowls.
Garnish with slivered almonds and pistachios, saffron strands and silver leaf(warq).
Chill it in refrigerator for few hours.
Serve chilled.
Note:
Do not over thicken phirni while cooking as it further thickens once poured in serving bowl to set.
More Sweets and Desserts Recipes
- Perfect Apple Crumble With Oats
- Fresh Fruit Salad Recipe
- Peach Crisp
- Peach Cobbler
Reader Interactions
Comments
Tehseen
I have made this several times and now during Ramadan I have made it (coz the proportion is so perfect that it does not require any pre tasting). My family loves it. Thanks a lot.Reply
Farrukh Aziz
Thank you very much Tehseen, I am extremely happy to know that you love the recipe and family enjoys it 🙂
Reply
Guneet Saraon
How many is this recipe for?
Reply
Farrukh Aziz
This recipe easily works for 6 people provided the portion is not too big, but proper small earthen bowl.
Reply
Rashmi
Wat kind of rice to b used
Reply
Farrukh Aziz
I have used broken basmati rice for this recipe
Reply
Sowmya
The second image is out of the world! How does this magic happen every time Farrukh?
Reply
Farrukh Aziz
Thank you so much Sowmya 🙂 <3
Reply
recipe
Good. It's lovely
Reply
Sowmya Sundararajan
Farrukh.... Simply awesome.
Reply
Navaneetham Krishnan
Gosh!! so tempting, Recipe bookmarked to be tried soon.
Reply
Rafeeda AR
I really wouldn't mind having this for suhoor... just look at the color, and I am sure this would be having such an awesome flavor as well... Lovely pictures as usual, Farrukh!
Reply
