Phirni is a Classic Indian sweet pudding that is a must in North India on festive occasions or special celebrations like diwali as well as for Karwa Chauth festival.
This creamy dessert is very easy to make and liked by many. Apart from phirni, Rice kheer and seviyan kheer are two similar sweet recipes which are equally popular in North India and made on festive occasions.
Phirni is made from ground rice, whereas chawal ke kheer or rice kheer is made from whole rice. Fine-grained basmati rice is the rice preferred to make phirni and rice kheer.
Phirni is traditionally served in small earthen bowls also called as shikoras.While making phirni it is important to grind the rice well. The addition of saffron strands or rice petals adds a nice taste and aroma to the dish. Phirni is always eaten chilled. whereas rice kheer can be had warm or chilled
- ¼ cup basmati rice
- 1-litre organic milk
- ¾ to 1 cup sugar or as required
- 18-20 almonds / badam, blanched, reserve a few for garnishing
- 6-7 cardamoms / hari elachi (crushed and powdered in a mortar-pestle)
- 12-15 strands of kesar or saffron
1. Rinse the rice a couple of times in water. drain and let them dry on their own or wipe the grains dry with a kitchen towel.
2. Take the rice grains in a dry grinder or coffee grinder. grind the rice till the consistency resembles sooji or rava or fine semolina.
3. You can also soak the rice in water for 30 mins and then drain and grind to a semi fine powder.
4. Keep the ground rice aside.
5. Heat milk in a thick bottomed broad pan or sauce pan or Kadai.When the milk becomes warm, take 1 tbsp from it in a bowl.
6. Stir the saffron strands in this warm milk and keep aside.
7. Let the milk reach to a boil. then lower the flame and add the ground rice. stir and also add sugar to the mixture.
8. On a low to medium flame cook the ground rice in the milk. do not cover the pan.
9. Keep on stirring at intervals so that the lumps are not formed.
10.In a microwave, safe bowl take the almonds and water.
11. The water should cover the almonds enough. microwave the almonds for 2-3 minutes.
12. When the almonds become warm, then peel them and slice the almonds.
13. Reserve a few almond slices for garnish.
14. Also, powder the cardamoms in a mortar-pestle. discard the almond peels.
15. When the rice is almost cooked, add the almonds, cardamom powder and saffron dissolved milk.
16. Stir and cook for further 5-6 mins or more or till the phirni thickens.
17. If adding rose water, add once the phirni is done.
18. Our the phirni in serving bowls. garnish phirni with the remaining chopped almond slices.
19. Cover the bowls and once cooled, refrigerate the phirni.
20. Serve phirni once cooled.