Phirni Recipe | Firni Recipe | How to make Phirni

Phirni is a classic, creamy and rich north indian sweet rice pudding which is similar to kheer. The difference between kheer and phirni is that, we make kheer with whole basmati rice whereas in phirni we use coarsely ground basmati rice. The other difference is phirni is serve cold and the kheer hot. Try this easy and incredibly delicious rice pudding for any festivals or for a guest lunch.

Recipe after the picture...

Phirni

Recipe Cuisine: North Indian | Recipe Category: Desserts
Prep Time: 30 mins | Cooking Time: 30 mins | Serves: 4

Ingredients:

Basmati rice - 1/4 cup
Milk - 4 cups
Sugar - 3,/4 cup
Cardamom - 3, crushed
Pistachio - 1 tsp
Almond - 1 tblspn, sliced
Saffron strands - few soaked in 2 tblspn of milk

Method:

Soak basmati rice in water for 15 to 30 minutes. Drain excess water and take the rice in a blender. Coarsely grind the rice to a sooji rava consistency. Soak almonds in hot water for 5 minutes and peel its skin.

In a deep bottomed pan, bring milk to boil. Once milk begins to boil, take 3 tablespoon of milk in a bowl and soak few saffron strands in warm milk. Keep the flame to medium to low and add the ground rice. Stir occasionally to avoid burning on the bottom.

When the rice is 3/4th cooked, add in sugar, crushed cardamom, sliced almonds, cashews and pistachio.

Once the rice gets cooked and pudding consistency is reached remove from flame. This process will take 20 to 30 minutes. This will thicken even more after cooling.

Serve chilled garnished with sliced almond and pistachio.

Pictorial:

Keep all your ingredients ready. Soak almonds in hot water for 5 minutes and peel its skin.

Soak basmati rice in water for 30 minutes. You can also dry the basmati rice before grinding.

After 30 minutes, drain excess water and coarsely grind to a sooji rava consistency.

In a pan, bring milk to boil

Once milk gets boiled add the coarsely ground rice

Stir well

In a bowl, take little hot milk immediately after milk is boiled and soak few saffron strands

Once rice is 3/4th cooked, add in crushed cardamom

Give it a good stir

Meanwhile, peel the skin of almonds and cut the almonds and pistachios into thin slices

Add in sugar to taste

Add some sliced sliced almonds and pistachio

Pour in saffron milk and stir often

Once it reached a thick pudding consistency, remove from flame. This will thicken further after cooling.

Serve chilled garnished with sliced almonds, pistachio and few saffrons strands.