I love phirni, a simple dessert made with minimum ingredients like rice, sugar and milk and needs very less preparation. Generally made during festivals, this phirni recipe has a thick and creamy texture and just the right amount of sweetness.
Phirni Recipe – Video
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- 4 cups (1litre) milk
- ½ cup (75g) white rice
- ½ cup (100g) granulated sugar
- ¼ teaspoon cardamom powder
- ¼ teaspoon kewra or rose water
- 15-20 saffron strands
Note– Please read recipe notes in the end.
Main Equipments Used
- Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
- Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
- Clay Bowls for serving Phirni: https://amzn.to/2YmOQrm
Steps In Making Phirni
- Soak rice for 30 minutes. Strain the water and grind them in a mixer grinder till coarse in texture. Do not over grind into a very fine powder.
- In a bowl add rice and 1/2 cup of milk. Mix well and keep it aside.
- In a heavy bottom pan over medium flame add and bring it to a boil.
- Switch off the flame and add the soaked rice and milk it and keep stirring to avoid any lumps.
- Switch on the flame and cook for around 15 minutes or till it becomes slightly thick and the rice is cooked.
- Add sugar, kewra water and cardamom powder and mix well.
- Cook for 7-8 minutes till the sugar dissolves completely. The phirni shouldn’t have a very thick or thin texture.
- Pour the phirni into the serving bowls and let them set in the refrigerator for 4-5 hours or preferably overnight.
- Serve cold. Can be stored in the refrigerator for upto 4 days. Your phirni recipe is ready!
- I don’t prefer grinding rice with some milk as it might form into a fine paste.
- Always add sugar once the rice is completely cooked, else it will slower the cooking process.
- Soak the clay pots into water for around 30 minutes before adding phirni in it.
- Refrigerating the phirni overnight before serving give it a nice thick texture.
- Kewra water can be replace with rose water.
Step By Step In Pictures For Phirni Recipe
1. Soak rice for 30 minutes and then strain excess water.
2. Transfer the rice in a grinder.
3. Grind for few seconds till it gets a coarse texture. Don’t make it into a fine powder.
4. This is the perfect coarse texture we want for the phirni.
5. Add 1/2 cup milk into the rice and mix well.
6. Keep it aside.
7. In a heavy bottom pan add milk.
8. Bring it to a boil and keep scraping it’s sides.
9. Switch off the flame and add the soaked rice and milk and keep stirring to avoid any lumps.
10. Switch on the flame and cook for around 15 minutes or until the rice is cooked and it’s thick.
11. Add sugar.
12. Add kewra water.
13. Further add saffron strands.
14. Lastly add cardamom powder and cook for 7-8 minutes till the sugar dissolves completely.
15. The phirni is perfectly cooked now. It shouldn’t have a very thick or thin texture.
16. Pour the phirni in the bowl.
17. Garnish with pistachios and set them in the refrigerator for 4-5 hours before serving.
18. Serve your Phirni recipe chilled. Always.