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Phirni, a traditional Indian dessert of Mughlai origin.... A rich creamy desert typically had on special occasions, festivals in North India. While kheer or the bengali payesh uses whole rice, Phirni is made of ground rice. Saffron gives this dish its color and aroma. A few drops of rose water and all together its a taste one would cherish.


· 2 tbsp basmati rice

· Water for soaking

· 1 litre milk, full cream

· ¼ cup sugar

· ¼ tsp cardamom powder

· 2 tbsp saffron milk

· Few drops of rose water

· Few dry fruits, chopped


1. Firstly, soak 2 tbsp of basmati rice for 30 minutes. Discard the water and blend rice to coarse paste. keep aside.

2. Now in a large kadai boil 1 litre milk. Stir occasionally, and simmer for 10 minutes.

3. Keep the flame on low or till milk thickens. Now add in prepared coarse rice paste. Stir continuously for 5 minutes. Else, lumps might form.

4. Simmer for another 5 minutes stirring in between. Boil the milk till the rice gets cooked completely.

5. Further add ¼ cup of sugar and 2 tbsp saffron milk. Mix well till the milk thickens and turn creamy.

Add in cardamom powder and rose water and mix well. Finally, serve chilled phirni garnished with few chopped nuts.

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