What is Phirni
Phirni is a thick and creamy pudding made from ground rice. To make the simplest and yet the best phirni recipe all you need is rice, milk, sugar, nuts and flavorings of your choice like saffron or cardamom powder or rose water.
Slow cooking is the key to make a perfect phirni. The ground rice granules are slow-cooked in milk to a creamy and thick consistency.
Phirni has a lovely aroma from the basmati rice and using aromatic ingredients like saffron, rose water or cardamom powder. Adding nuts like almonds or pistachios make it more rich and flavorful.
Firni is traditionally served in small earthen bowls called shikoras or matka. These earthen bowls absorb the extra moisture and liquids and make it more thicker. They also infuse the rice pudding with an earthy aroma. So if you want to make matka phirni then pour the cooked phirni in matka or shikoras. Cover with a lid or aluminium foil and refrigerate for few hours.
It is a much loved North Indian sweet pudding besides Rice Kheer and Vermicelli Kheer.
Difference between Phirni and Rice Kheer
While at the looks of it, though both phirni and rice kheer look similar, they are actually made differently. Phirni is made from ground rice, while Rice Kheer is made from whole rice grains. A good quality basmati rice is the preferred rice to make both firni as well as rice kheer. While making phirni recipe it is important to grind the rice well. The addition of saffron strands or rose petals adds a nice flavor and aroma to the dish. Phirni is always eaten chilled whereas rice kheer can be had warm or cold. Both phirni and rice kheer are my family favorites and I often end up making these on festive occasions.
How to make Phirni Recipe
1. Rinse ¼ cup basmati rice a couple of times in water. 2. Drain the water very well and let the rice grains dry on their own by spreading them on a tray/plate or you can even wipe the grains dry with a kitchen towel. 3. When the rice grains are thoroughly dried, add them to a dry grinder, blender or coffee grinder or a mixer-grinder. 4. Grind until the consistency is coarse – resembling sooji (rava or fine semolina) or cornmeal or couscous. Set aside. Do not make a fine powder. 5. Heat 1 litre of whole milk in a saucepan or kadai till it begins to boil. 6. Whilst the milk is heating, take 1 tablespoon of warm milk in a small bowl and mix 12 to 15 saffron strands in it. Set aside. Note that if you want to make kesar phirni having more flavors of saffron then increase the amount of kesar to about 25 to 30 saffron strands. 7. When the milk begins boiling, add the ground rice. 8. Mix and stir well. 9. Next add ½ cup sugar or as required and stir again. For an extra sweeter phirni you can add about 2/3 to ¾ cup sugar. 10. Cook the ground rice granules on low heat. Keep on stirring often so that lumps do not form. Also, scrape the sides often and add it to the simmering milk. The milk thickens gradually as the rice granules get cooked. 11. When the rice granules are almost cooked, add the cardamom powder (6 to 7 green cardamom crushed and powdered in mortar-pestle) and the saffron infused milk. 12. Add 10 to 12 blanched sliced almonds and blanched 10 to 12 pistachios (chopped or slivered). For blanching the nuts, soak them in hot water for 30 minutes. Drain the water. Peel and remove the skins and chop or slice them. You can also add chopped pinenuts or cashews. 13. Cook firni for a further 5 to 6 minutes until the rice is completely softened or until you get a creamy pudding-like consistency. I cooked for about 25 minutes on low heat after I added the ground rice into the milk. Keep in mind that on cooling it will thicken more. 14. Lastly add 2 teaspoons of rose water. If you don’t have rose water then consider skipping it. Alternatively, add pandanus water (kewra water). 15. Pour firni in serving bowls. Sprinkle some of the blanched sliced almonds and blanched sliced pistachios on the top. Note to make matka phirni, transfer the phirni in the small earthen bowls called as matka or shikora. 16. Cover the bowls tightly with lids or aluminum foil. When they become cool at room temperature, keep them in the fridge for about 4 hours or more. 17. Phirni is always eaten cold. So you have to wait for some hours to enjoy this delicious sweet pudding. When it is set and chilled, garnish with some sliced almonds or pistachios or rose petals and serve.
Variations to make Firni
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Basundi Recipe | How to make Basundi Sweet Rasmalai Recipe | Rasmalai Sweet Shahi Tukda Recipe | Traditional Shahi Tukra Sweet Gulab Jamun Recipe(With Khoya & Milk Powder) This Phirni Recipe post has from the archives (October 2013) has been republished and updated on 23 August 2021.
