Phirni is a delicious Punjabi style milk and rice based creamy dessert. It has a thick creamy texture and is traditionally served in the clay containers called as shikoras. This sweet pudding is a must in North India on festive occasions or special celebrations like Diwali , Karwa chauth etc.
Prep Time 5 minutes
Cook Time 25 minutes
- Soaked rice 50 g or 5 tablespoons
- Milk 1 litre
- Sugar ¾ to 1 cup or as needed
- Saffron or Kesar a pinch
- Green cardamom powder ½ teaspoon
- Pistachios 10-15 (blanched, peeled and sliced)
Make a coarse paste of the soaked rice
First of all, soak the rice in water for 30 minutes. Then drain the water and grind in a grinder to a coarse paste.
Bring the milk to a boil and add the paste
Heat milk in a thick bottomed pan. When the milk becomes warm, take 1 tablespoon from it in a bowl, stir the saffron or kesar in it and keep it aside. Now let the milk reach to a boil. Then add the rice paste dissolved in a little water or cold milk. Cook till rice is completely done. Stir it continuously to avoid lumps.
Add the pistachios, cardamom powder and sugar
When the rice is almost cooked, add the pistachios, cardamom powder, saffron dissolved milk and sugar. Stir well. And cook for another 5-6 minutes or till the mixture thickens. If you are using rose water, add once the phirni is done.
Garnish with chopped pistachio slices and saffron
Now the phirni is ready. Pour it in serving bowls or you can use shikoras for the proper result. Garnish with chopped pistachios slices and a few strands of saffron. Cover the bowls and once cooled, refrigerate the phirni. Serve phirni once cooled.