Creamy Phirni
This traditional Indian rice pudding is made with finely ground rice cooked in milk until thick and creamy, then flavored with aromatic spices. It's best served chilled in individual portions, garnished with nuts and a touch of rose water.
An original recipe by Forkin
- Total time
- 2 hr 45 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 353 kcal
Allergen information: may contain milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 0.25 cupbasmati rice, soaked for 30 minutes, then drained
- 4 cupwhole milk
- 0.5 cupgranulated sugar
- 4 pcsgreen cardamom pod, crushed
- 0.25 tspsaffron strand, soaked in 1 tbsp warm milk
- 1 tsprose water
garnish
- 2 tbspalmond, sliced
- 2 tbsppistachio, chopped
Equipment
food processor · serving bowls · heavy-bottomed pot
The method
Step by step
- 1
Drain the soaked basmati rice completely and grind it into a coarse flour using a food processor or spice grinder. Do not make it a fine powder; some texture is desired.
About 2 min
Cook’s note: Ensure the rice is dry before grinding to prevent clumping.
- 2
In a heavy-bottomed pot, bring the whole milk to a boil over medium heat, stirring occasionally to prevent scorching.
About 7 min
- 3
Once the milk boils, reduce the heat to low and slowly add the ground basmati rice, stirring continuously to prevent lumps from forming.
About 2 min
- 4
Continue to cook on low heat, stirring frequently, for about 15-20 minutes, or until the mixture thickens to a creamy, pudding-like consistency.
About 20 min
Cook’s note: Scrape the bottom and sides of the pot often to prevent sticking.
- 5
Stir in the granulated sugar and crushed green cardamom pods. Cook for another 5 minutes, allowing the sugar to dissolve completely.
About 5 min
- 6
Remove the pot from the heat and stir in the saffron strands soaked in milk and the rose water.
About 1 min
- 7
Pour the phirni into individual serving bowls or a large shallow dish. Let it cool to room temperature.
About 10 min
Cook’s note: Traditionally, clay bowls are used for serving as they absorb excess moisture and keep the phirni cool.
- 8
Cover the bowls and refrigerate for at least 2 hours, or until thoroughly chilled and set.
About 2 hr
- 9
Before serving, garnish with sliced almonds and chopped pistachios.
Per serving
Nutrition
- Calories
- 352.9kcal
- Protein
- 10.9g
- Carbs
- 49g
- Fat
- 13.3g
- Fibre
- 1.4g
- Sugar
- 37.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover phirni in an airtight container in the refrigerator.
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