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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Phirni Recipe Card
Phirni
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
How to make zafrani 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.
- 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
Nutrition
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.
Tehseen says
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.
Farrukh Aziz says
Thank you very much Tehseen, I am extremely happy to know that you love the recipe and family enjoys it 🙂
Guneet Saraon says
How many is this recipe for?
Farrukh Aziz says
This recipe easily works for 6 people provided the portion is not too big, but proper small earthen bowl.
Rashmi says
Wat kind of rice to b used
Farrukh Aziz says
I have used broken basmati rice for this recipe
Sowmya says
The second image is out of the world! How does this magic happen every time Farrukh?
Farrukh Aziz says
Thank you so much Sowmya 🙂 <3
recipe says
Good. It's lovely
Sowmya Sundararajan says
Farrukh.... Simply awesome.
Navaneetham Krishnan says
Gosh!! so tempting, Recipe bookmarked to be tried soon.
Rafeeda AR says
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!