Phirni is a traditional North Indian dessert made with ground rice, milk, and sugar, delicately flavored with saffron and cardamom. It’s creamier than kheer, thicker in texture, and typically served chilled in earthen bowls. Perfect for festive occasions or a comforting sweet treat after meals.

What is Phirni?

Phirni is a creamy rice pudding made using soaked and ground basmati rice, simmered slowly in milk until thick and aromatic. It is flavoured with cardamom and saffron and garnished with nuts. Unlike kheer, the rice is ground into a paste for a smoother, more luxurious texture.

Main Ingredients of Phirni

• Soaked rice – ground into a fine paste to thicken the pudding

• Full-fat milk – slow-cooked to create richness

• Heavy cream – for an indulgent finish

• Saffron & elaichi (cardamom) – for warm, aromatic flavor

• Sugar – to sweeten

• Dry fruits – for garnish and texture

What Is So Special About Phirni?

• Creamy, melt-in-the-mouth texture

• Infused with saffron and cardamom

• Served chilled—perfect for summer

• Ideal for festive occasions or as a dinner party dessert

Meyer Select Stainless Steel Straining Saucepan 18cm

Quick and Easy Phirni

Grind soaked rice into a fine paste. Simmer in milk with saffron, sugar, and cardamom until thick and creamy. Finish with heavy cream, garnish with nuts, and chill before serving.

How to Make Phirni

You’ll Need:

• 100 g basmati rice (soaked 2–3 hours)

• 1 litre full-fat milk

• 100 g sugar

• ½ cup heavy cream

• 1 pinch saffron strands

• 2 tsp cardamom (elaichi) powder

• Almonds, pistachios, or cashews – for garnish

Steps:

1. Soak rice for 2–3 hours, drain, and grind into a fine paste using a little water or milk.

2. Heat milk in a heavy-bottomed pan and bring it to a gentle boil.

3. Lower the heat and add the ground rice paste slowly, stirring continuously to avoid lumps.

4. Add saffron strands, sugar, and cardamom powder.

5. Cook on low heat for 15–20 minutes, stirring often, until the mixture thickens to a creamy consistency.

6. Stir in the heavy cream and mix well.

7. Pour into serving bowls or traditional clay pots.

8. Garnish with sliced almonds and other dry fruits.

9. Chill in the refrigerator for a few hours before serving.

Expert Tips:

• Always stir constantly after adding rice to avoid lumps.

• Use a heavy-bottomed pan to prevent burning.

• Add rose water or kewra essence for a floral twist.

• Serve in earthen pots for authentic flavor and presentation.

Recipe Card

Creamy Saffron Phirni

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Category

Sweet / Festive

Servings

5

Prep Time

10 minutes

Cook Time

25 minutes

Calories

250

Make traditional Phirni with ground rice, saffron, and cardamom—creamy, rich, and served chilled for the perfect Indian dessert experience.

Author:

Parth Kapoor

Ingredients

• Rice – 100 g (soaked for 2–3 hrs)
• Full-fat milk – 1 litre
• Sugar – 100 g
• Heavy cream – ½ cup
• Saffron – 1 pinch
• Elaichi powder – 2 tsp
• Almonds & dry fruits – for garnish

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Directions

1. Soak and grind rice to a smooth paste.

2. Boil milk and add ground rice while stirring.
3. Add saffron, sugar, and cardamom powder.
4. Simmer and cook for 15–20 minutes until thick.
5. Stir in heavy cream and mix well.
6. Pour into bowls, garnish, and chill before serving.

Recipe Note

For added richness, replace heavy cream with condensed milk. You can also flavor with rose water or top with silver leaf for festive flair.