Learn How To Make Authentic Phirni Recipe At Home In Just 20 Minutes

Phirni is a creamy North Indian dessert made with ground rice, milk, and sugar, flavored with cardamom and saffron. The mixture is cooked until thick, cooled, and set in bowls before being garnished with nuts. It's a rich and aromatic dish, perfect for festive occasions.

Phirni is a traditional North Indian dessert made from coarsely ground Basmati rice, simmered in full-fat milk until thickened. The rice paste is cooked slowly in boiling milk, sweetened with sugar, and flavored with cardamom, saffron, and rose water. After achieving the desired consistency, it is cooled and set in individual bowls, typically earthenware pots. Garnished with slivered nuts, phirni is served chilled. This dish is a creamy, rich, and aromatic treat, often enjoyed during festivals and special occasions. The use of full-fat milk and careful cooking ensures a smooth, custard-like texture.

Ingredients:

• 1/2 cup Basmati rice (soaked for 30 minutes)
•  1 liter full-fat milk
•  1/2 cup sugar (adjust according to taste)
•  1/4 teaspoon cardamom powder
•  2 tablespoons finely chopped almonds and pistachios (optional)
•  A pinch of saffron threads soaked in 1 tablespoon of warm milk (optional)
•  1 tablespoon rose water or kewra water (optional)
•  Slivered almonds and pistachios for garnish

Instructions:

1. Soak and Grind the Rice:

• Begin by soaking the Basmati rice in water for at least 30 minutes. After soaking, drain the water and spread the rice on a kitchen towel to dry slightly.
• Once dried, grind the rice into a coarse paste using a little bit of water. The consistency should be grainy and not too smooth, resembling semolina (rava).

2. Boil the Milk:

• In a heavy-bottomed pan, bring the milk to a boil over medium heat. Ensure you stir occasionally to prevent the milk from sticking to the bottom and burning.
• Once the milk starts boiling, reduce the heat and let it simmer for about 5-10 minutes to thicken slightly.

3. Cook the Rice Paste:

• Slowly add the ground rice paste to the simmering milk, stirring continuously to prevent lumps from forming.
• Continue to cook the mixture on low heat, stirring frequently, until the rice is fully cooked and the mixture thickens. This process will take around 15-20 minutes.

4. Add Sugar and Flavors:

• Once the rice is cooked, add the sugar and stir well until it dissolves completely.
• Mix in the cardamom powder, saffron milk (if using), and rose water or kewra water for added fragrance.

5. Cook to Desired Consistency:

• Continue cooking the phirni until it reaches your desired consistency. It should be thick but pourable, somewhat like a thick custard.

6. Cool and Set:

• Once the phirni is cooked, remove it from the heat and let it cool slightly.
•  Pour the mixture into individual serving bowls or traditional earthenware pots (mitti bowls) for an authentic touch.
• Allow the phirni to cool completely at room temperature before refrigerating it for at least 2-3 hours to set.

7. Garnish and Serve:

• Before serving, garnish the phirni with slivered almonds and pistachios for a crunchy texture.
• Serve chilled for the best taste. Phirni can also be adorned with edible silver leaf (varq) for a festive look.

Tips:

• The consistency of phirni thickens as it cools, so it’s advisable to leave it slightly thinner than desired when cooking.
• For variations, you can add fruit purees like mango or strawberry to the phirni after it cools slightly, before setting it in the fridge.
•  Using full-fat milk is recommended for a creamy and rich texture.

This traditional North Indian dessert is often made during festivals and special occasions. Its creamy texture, combined with the rich flavor of saffron and cardamom, makes phirni a delightful end to any meal.