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Bud Bursters

Bud Bursters

Community member

"Phirni is a type of pudding from the Indian Subcontinent, made by boiling milk, sugar, and rice. It is a very simple and easy recipe, and is super yummy. It can be enjoyed after a super special lunch or dinner, or just like that at any time of the day. Making the perfect Phirni might take a few rounds of practice, bt once you master it, it can be your go to Dessert forever :) Phirnis can also be made in different flavors like Mango, Paan, Badaam, Chocolate etc. But the classic is my favourite :)"
Easy 👌
60 min
0 min
120 min


1 l
Full Falt milk
8 tbsp
Saffron Strands
½ tsp
Cardamom Powder
1/2 Cup Milk from the 1 Litre Milk (Set aside)
1 tsp
Kewra Water


Heavy Bottom Vessel, Shallow Clay / Teracotta bowls

  • Step 1/10

    • 4 tbsp basmati rice
    • 1 tsp Kewra Water

    We will first make a coarse rice paste. Wash the Basmati Rice thoroughly under running water , and put it in the mixer grinder. To that, add 1/2 cup of milk, and grind to make a coarse paste

  • Step 2/10

    • 1 l Full Falt milk
    • Heavy Bottom Vessel

    Start boiling the full fat milk in a heavy bottom vessel

  • Step 3/10

    Once the milk starts to boil, pour in the rice paste slowly, while constantly stirring the milk. Do not let the milk sit, while pouring the rice paste.This will avoid the rice paste from forming lumps, and give the dish a creamy smooth texture. Keep the flame on medium.

  • Step 4/10

    Keep stirring the mixture occassionally for 15-20 mins

  • Step 5/10

    • 8 tbsp sugar
    • Saffron Strands
    • ½ tsp Cardamom Powder

    The mixture will thicken and you will also start noticing the grounded rice grains have swelled up and are visible. At this point add the sugar , Cardamom powder, a few strands of saffron and Kewra Water. Mix everything well, and wait for the mixture to thicken a bit more

  • Step 6/10

    Once the mixture starts forming bubbles on top and has thickened well, lower the flame and wait for 2more mins. Be very careful at this time(the mixture might start sticking to the bottom of the vessel and get burnt).The mixture should be of slow drop consistency

  • Step 7/10

    • Shallow Clay / Teracotta bowls

    Turn off the flame and immediately pour out on shallow bowls( preferably clay / terracotta materials- it helps to set the Phirni better)

  • Step 8/10

    Top it up with saffron strands for garnishing and let it cool down to room temperature

  • Step 9/10

    Once set, cover it and put it in the refrigerator for at least 2 hours

  • Step 10/10

    Tadaaaaa... Your super delicious Phirni is ready to be served and enjoyed

  • Enjoy your meal!




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