Phirni is a North Indian dessert. It’s a wonderful, thick, creamy dessert made with ground rice combined with milk, sugar and delicately flavoured with cardamom and saffron. I’ve made this dish from the scratch and I’m so happy with the outcome! 🙂 With a little effort you too can make it. Here goes the recipe.


Serves: 10



  • Milk (full cream preferably)- 1 litre
  • Basmati rice- 50g./½ cup
  • Sugar- 5 tbsp (adjust to your liking)
  • Handful of Pistachios- roughly chopped
  • Green Cardamoms- 4-5 (peeled and powdered)
  • Rose water- 1 tsp
  • Saffron- One big pinch soaked in 4 tbsp milk for 10 minutes.
  • Earthen bowls for serving


Wash and spread the rice on a dish evenly. Let them dried up overnight. Next day grind the rice to a coarse (care should be taken not to fine grind the rice, like smooth powder) powder using a mixer/grinder.

Take a deep bottomed pan. Pour the milk in it. Boil on high flame. Once it boils, reduce the heat and add rice in small amount at a time. Add+mix. Repeat this process until all the rice powder used up. Cook on low flame, stir frequently. When it reaches to a boil add sugar, mix and cook for another 2-3 minutes. It will start to thicken at this stage. But don’t worry about the thickness much, let it be cooled, Phirni will thicken gradually. Add rose water, saffron-milk mixture and powdered cardamom. Mix well. Transfer Phirni to the individual earthen bowls. Garnish with chopped pistachios. Let it be cooled at room temperature, wrap tightly with cling film or aluminium foil. After that refrigerate.

Serve chilled.


Increase or decrease the amount of sugar as per your choice. Traditional Phirni is always mildly sweeter in taste.


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