Phirni Recipe | Firni
User Reviews
5
Phirni Recipe | Firni
Description
The Phirni Recipe calls for soaking or grinding basmati rice to a fine consistency similar to semolina, ensuring a smooth pudding texture. Milk is heated and gradually combined with the ground rice to cook it slowly, thickening the mixture gently. Sugar is incorporated to taste, while blanched and peeled almonds and pistachios add a subtle nutty flavor and texture. Aromatic cardamom powder, saffron strands, and rose or kewra water enhance the fragrance and traditional flavor profile.
Once thickened and cooked, the phirni is cooled and garnished with chopped almonds and pistachios. It is typically served chilled, making it a refreshing finish for meals, especially in warm climates. The pudding’s creamy and silky character is distinctive, requiring patience to develop the right consistency.
Notes mention that saffron can be omitted or increased according to preference, and suggest alternatives for sweeteners such as jaggery, palm sugar, or coconut sugar to modify flavor. A vegan version can be made by cooking the rice in water and using almond milk to achieve creaminess. Proper blanching and peeling of nuts help maintain texture and color in the finished dish. The recipe recommends careful draining when soaking or cooking rice for optimal consistency.
Ingredients
- ¼ cup basmati rice
- 1 litre milk or organic milk, whole
- ½ cup sugar or as required
- 10 to 12 almonds - blanched and peeled, reserve a few for garnishing
- 10 to 12 pistachio blanched and peeled, reserve a few for garnishing
- ½ teaspoon cardamom powder or 6 to 7 green cardamoms, crushed and powdered in a mortar-pestle
- 12 to 15 saffron strands
- 2 teaspoon rose water or pandanus water (kewra water)
Instructions
Grinding rice
- Rinse the rice a couple of times in water. Drain the water and let them dry on their own by spreading them on a tray or plate. Or wipe the grains dry with a kitchen towel.
- Take the dried rice grains in a dry grinder or coffee grinder. Grind the rice till the consistency resembles sooji (rava or fine semolina) or corn meal or couscous .
- Alternatively, soak the rice in water for 30 minutes and then drain the water. Dry the rice grains naturally and later grind to a semi fine powder.
- Set the ground rice aside.
Blanching almonds and pistachios
- Take hot boiling water in a small bowl. Add the nuts and cover the bowl.
- Blanch for 30 minutes. Drain the water.
- When the almonds and pistachios become warm, then peel and later slice or chop them.
- Reserve a few almond and pistachio slices for garnish.
Making phirni
- Heat milk in a thick bottomed broad pan or sauce pan or kadai.
- When the milk becomes warm, take 1 tablespoon from it in a small bowl.
- Stir the saffron strands in this warm milk and keep aside.
- Let the milk reach to a boil. Then lower the heat and add the ground rice. Stir and add sugar also.
- On a low to medium heat cook the ground rice in the milk. Do not cover the pan.
- Keep on stirring at intervals so that the lumps are not formed.
- Also powder the cardamoms in a mortar-pestle. Discard the cardamom peels.
- When the rice is almost cooked, add the almonds, pistachios, cardamom powder and saffron infused milk.
- Stir and cook for a further 5 to 6 minutes or more or till the firni thickens and the rice granules are softened and cooked completely.
- Lastly add rose water, once the firni is done.
- Pour the phirni in serving bowls. Garnish it with the remaining chopped almond and pistachio slices.
- Cover the bowls tightly with lid or secure firmly with aluminium foil. Once cooled at room temperature, refrigerate phirni for about 4 hours or more.
- Serve phirni once cooled.
- Store it in the refrigerator for 2 to 3 days and in the freezer, for about 1 week.
Notes
- Saffron can be skipped or increased; use cardamom powder or rose water as aromatic alternatives.
- Alternative sweeteners like jaggery, palm sugar, or coconut sugar can be used to adjust flavor.
- For a vegan version, cook ground rice in water and add almond milk for creaminess.
- Blanch and peel almonds and pistachios to maintain delicate texture and appearance.
- Drain excess water from soaked or cooked rice grains to achieve ideal phirni consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 172 kcal
% Daily Value*
| Calories | 172kcal | 9% |
| Carbohydrates | 36g | 12% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 2mg | 0% |
| Potassium | 68mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 8IU | 0% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 1mg | 1% |
| Vitamin D | 1µg | 5% |
| Vitamin E | 1mg | |
| Vitamin K | 1µg | |
| Calcium | 16mg | 2% |
| Vitamin B9 (Folate) | 4µg | |
| Iron | 1mg | 6% |
| Magnesium | 14mg | 4% |
| Phosphorus | 38mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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