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Updated: Feb 20, 2021

Phirni - Indian dessert


1 litre milk

10 cardamom pocs

3 tbsp finely ground rice ( raw uncooked rice )

6-7 tbsp sugar

4 tbsp blanched slivered almonds

2 tbsp finely chopped unsalted pistachios

saffron threads pre soaked in milk

1/2 tsp green cardamom powder

1 tbsp almond flakes


1. Pour the milk into a wide, preferably non-stick pan.

2. Add the cardamom pods and bring to a boil without letting the milk spill over.

3. Quickly turn heat to medium- the milk should simmer vigourously as possible without boiling over- and cook, stirring now and then, for about 15-20 mins.

4. or until the milk has reduced to 750 ml (1 1/4 pints).

5. Sprinkle the ground rice slowly into the pan, stirring as you go.

6. Add the sugar as well.

7. Stir now and then cooking for 7-8 mins.

8. or until the pudding has thickened to a creamy consistency, turning the heat down a bit towards the end.

9. Turn off the heat and pick out the cardamom pods and discard.

10. Roast the almonds and pistachios lightly over a cast iron griddle pan.

11. Set aside.

12. When the pudding has cooled to lukewarm stir in the almonds and saffron into it.

13. Ladle the pudding into 4-6 small serving cups (the kind used for caramel custard) Sprinkle the top with the pistachios and cover with cling film.

14. Refrigerate for 2-3 hours until cold and set.

Enjoy 😊


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