Phirni (Firni, Indian Rice Pudding) is a traditional Indian dessert that is made using milk and rice. This Mughlai sweet is a treat to eat and is very easy to make. Here is how to make it (vegetarian, gluten-free).
Here are some more Indian desserts recipes that you may like – Seviyan Kheer, Carrot Kheer, Makhane Ki Kheer, Sabudana Kheer, and Badam Kheer.
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About Phirni
Phirni (Firni, Indian Rice Pudding) is a rich & creamy Indian dessert (Kashmiri) that is made by slow-cooking ground rice with whole milk and flavorings like saffron and cardamom. Slivered nuts are added to it for a lovely crunch.
Phirni recipe was brought to Kashmir by the Mughals but it is now popular all over India and even Pakistan.
Since this has been made from the times of kings, some people also call it shahi phirni.
This rich, creamy and indulgent dessert is apt to make for special celebrations or festive occasions like Diwali, Rakshabandhan, Karwa Chauth, and any special occasions.
This kesar phirni recipe serves 6 but you can easily double or triple it.
Ingredients
Rice – Use any flavorful white rice to make this dessert. I use basmati rice but Gobindo Bhog, Indrayani, Ambemohar, etc can be used too.
Milk – Whole milk (full-fat milk) is best to make phirni. I do not recommend using skim or low-fat milk to make this dessert.
Ghee – A little ghee gives a nice earthy flavor to this dessert.
Saffron and Rose Water – Flavor the rice pudding with saffron and rosewater for a traditional taste.
Nuts – Garnish the rice phirni with slivered almonds and pistachios for a lovely crunch.
Sugar – Adjust the amount of sugar according to your taste and preference. I do not suggest using jaggery or any other sweetener to make this dessert, as it will take away from the authentic taste.
If saffron is not available, then you can make firni recipe without it.
You can also add a little cardamom powder or kewra water to flavor the phirni.
How To Make Phirni
Rinse 3 tablespoon white rice with water and soak it in 1 cup of water for an hour.
Drain the water and add the soaked rice to the small jar of a blender or a small food processor along with 1 tablespoon water and blend to make a coarse paste.
Do not make fine paste otherwise, the texture of firni will not be great
Scrape the sides of the jar a few times while blending.
Heat 1 teaspoon ghee in a non-stick heavy bottom medium-size pan over medium heat.
When the ghee is hot, add 32 fl oz (1 liter) of whole milk (full-fat milk) to the pan and bring it to a boil. Stir frequently while heating to avoid scorching at the bottom of the pan.
Add the ground rice paste and 15-20 saffron strands to the milk and stir well.
Reduce the heat to low and cook for 40-50 minutes until the phirni has thickened, stirring at regular intervals while cooking to avoid the formation of lumps.
The consistency of phirni should be like that of a thick custard.
Keep scraping the sides of the pan regularly and add the thickened milk back to the pan.
Keep in mind that the phirni will further thicken upon cooling.
Add ½ cup sugar and ½ teaspoon rose water to the pan and mix well. You can adjust the sugar according to your taste. Cook for another minute until the sugar is dissolved.
Transfer the phirni into individual serving small earthen bowls. You can use glass or ceramic bowls too. You can also serve the phini in one large serving bowl instead of serving it in individual servings.
Garnish with slivered almonds and pistachios. Dried rose petals can also be used for garnishing.
Cover the bowls with plastic wrap so that the phirni doesn’t absorb the smell from the fridge and refrigerate it for 4-5 hours before serving.
Frequently Asked Questions
To make it vegan, cook rice in one cup of water along with saffron strands on low heat until it is softened. Then add 3 cups of coconut milk or almond milk and sugar and cook for 5-6 minutes on low heat. Add sugar and cook for another minute. Do not add ghee to this recipe. Garnish and serve.
Cook the phirni as per the instructions given on the recipe card. Once it is reduced to half and the rice is properly cooked, add ½ cup of sweetened condensed milk. Taste the phirni and add sugar if required. If not, skip adding the sugar. Chill and serve!
Made with milk and rice, this dessert is very similar to kheer (another version of Indian rice pudding). The difference between kheer and phirni is that kheer is made using whole rice grains while rice is ground coarsely to make phirni. Phirni is also thicker and creamier in consistency than kheer. Kheer can be served hot or cold but phirni is always served chilled.
Phirni doesn’t set if it is made using low-fat milk or if it is not cooked well. Always use whole milk to make this dessert and cook it until the consistency is like a thick custard or porridge.
Variations
Phirni can be flavored using various ingredients and you can make many variations of this dessert.
Add cardamom powder or kewra essence for a nice flavor.
Add pureed seasonal fruits and make variations like Mango, Apple, Strawberry, or Orange Phirni.
Rose syrup (rooh af za) and gulkand can also be added to it to make a rose-flavored phirni.
Add almond paste to this north Indian dessert and make badam phirni.
Add some Khoya (reduced milk solids) to make Shahi Kesar Khoya Phirni.
You can also substitute rice with sooji (semolina) and make a delicious Sooji Firni. It is a great option if you want to avoid rice in your meals.
Thandai Phirni which is flavored with Thandai Powder is a delicious variation that you can make for the festival of Holi.
Serving Suggestions
Phirni is always served chilled so plan it a few hours before you want to serve it.
Phirni was traditionally served in individual clay (earthen) bowls called shakore which absorbed the extra moisture making it creamier and richer. It also gives a nice earthy aroma to it. But you can definitely serve this creamy pudding in your regular serving bowls.
Storage Suggestions
Firni will last in the refrigerator for about 2 days when stored properly in an airtight container. It is not recommended to freeze it, as it will split while you thaw it.
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Recipe Card
Phirni Recipe (Firni, Indian Rice Pudding)
IngredientsÂ
- 3 tablespoons raw white rice
- 34 fluid ounces whole milk (full-fat milk) (1 liter)
- 1 teaspoon ghee
- 15-20 strands saffron (optional)
- ½ cup granulated white sugar
- ½ teaspoon rose water
- almond and pistachio slivers for garnishing
Instructions
- Rinse rice with water and soak it in 1 cup of water for an hour.
- Drain the water and add the rice to the small jar of a blender along with 1 tablespoon water and blend to make a coarse paste. Scrape the sides of the jar a few times while blending.
- Heat ghee in a non-stick heavy bottom medium-size pan over medium heat.
- When the ghee is hot, add milk to the pan and bring it to a boil. Stir frequently while heating to avoid scorching at the bottom of the pan.
- Add the ground rice and saffron strands to the milk and stir well.
- Reduce the heat to low and cook for 40-50 minutes until the phirni has thickened, stirring at regular intervals while cooking to avoid the formation of lumps.
- The consistency of phirni should be like that of a thick custard.
- Keep scraping the sides of the pan regularly and add the thickened milk back to the pan.
- Keep in mind that the phirni will further thicken upon cooling.
- Add sugar and rose water to the pan and mix well. You can adjust the sugar according to your taste. Cook for another minute until the sugar is dissolved.
- Transfer the phirni into individual serving earthen bowls. You can use glass or ceramic bowls too. You can also serve the phini in one large serving bowl instead of serving it in individual servings.
- Garnish with slivered almonds and pistachios. Dried rose petals can also be used for garnishing. Cover the bowls with plastic wrap so that the phirni doesn’t absorb the smell from the fridge and refrigerate it for 4-5 hours before serving.
Manjula Bharath
wow thats an delicious phirni and looks so yummy dear 🙂
Subha Subramanian
Lovely Phirni……..Looks delicious………
Divya Shivaraman
so perfectly done…phirni looks super delicious
Sona S
Phirni looks very delicious.
Asw
What short grain variety rice should I use for this? Raw or boiled?
Neha Mathur
You have to use raw rice. Any variety works fine in this recipe.
Somdutta
Hi Neha ,I like your recipe,I tried with strawberry ,it came well.
Neha Mathur
Happy to hear!