Phirni - How To Make Phirni Recipe

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.

Sweet Recipes You might love to try:

Mango Phirni

Shahi Tukda

Sheer Khurma

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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

Keyword Phirni, Phirni Recipe

Diet Gluten Free, Vegetarian

Prep Time 2 hours

Cook Time 45 minutes

Servings 4

Calories 221kcal

Author Farrukh Aziz

Ingredients

 

1x2x3x

• 1/2 cup Rice
• A generous 2 pinches of good quality saffron soaked
• 1/4 cup Milk warm
• 1 litre Full Cream Milk
• 1/2 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 1/4 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 3/4 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 1/4 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 3/4 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.