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    Home » Recipes » Dessert

    Phirni - How To Make Phirni Recipe

    Published: Nov 4, 2019 || Last updated: Aug 23, 2020 by Farrukh Aziz

    612 shares
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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.

    Overhead shot of kesar phirni sweet in two earthen pots, chopped dry fruits and spoon on side.

    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.

    Close up shot of kesar phirni sweet in earthen pot with a spoon.

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    Phirni Recipe Card

    📖 Recipe

    Close up shot of kesar phirni sweet in earthen pot with a spoon.
    4.60 from 5 votes
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    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)
    Prevent your screen from going dark

    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
    Tried this recipe?Tag @cubesnjuliennes on Instagram and hashtag it #cubesnjuliennes!

    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.

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    Comments

      4.60 from 5 votes (4 ratings without comment)

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    1. Tehseen says

      May 11, 2020 at 11:20 pm

      5 stars
      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 says

        May 13, 2020 at 8:18 pm

        Thank you very much Tehseen, I am extremely happy to know that you love the recipe and family enjoys it 🙂

        Reply
    2. Guneet Saraon says

      April 09, 2019 at 9:31 am

      How many is this recipe for?

      Reply
      • Farrukh Aziz says

        April 09, 2019 at 1:45 pm

        This recipe easily works for 6 people provided the portion is not too big, but proper small earthen bowl.

        Reply
    3. Rashmi says

      March 07, 2019 at 10:58 pm

      Wat kind of rice to b used

      Reply
      • Farrukh Aziz says

        March 08, 2019 at 5:57 am

        I have used broken basmati rice for this recipe

        Reply
    4. Sowmya says

      November 21, 2015 at 6:22 am

      The second image is out of the world! How does this magic happen every time Farrukh?

      Reply
      • Farrukh Aziz says

        November 21, 2015 at 8:22 am

        Thank you so much Sowmya 🙂 <3

        Reply
    5. recipe says

      September 07, 2015 at 2:57 am

      Good. It's lovely

      Reply
    6. Sowmya Sundararajan says

      June 21, 2015 at 12:22 pm

      Farrukh.... Simply awesome.

      Reply
    7. Navaneetham Krishnan says

      June 21, 2015 at 7:54 am

      Gosh!! so tempting, Recipe bookmarked to be tried soon.

      Reply
    8. Rafeeda AR says

      June 21, 2015 at 6:52 am

      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

    Hey there, I'm Farrukh !

    Closeup Portrait of Farrukh Aziz - Author of Cubes N Juliennes.

    Welcome, I am glad you're here! At Cubes N Juliennes, you'll learn simplified, flavorful, and family-friendly dinner ideas. I aim to create easy, globally inspired, and approachable recipes for all home cooks to make every meal special. Come, say Hi, pick your favorite, and let's celebrate food together!

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