Phirni - How to make the Perfect Creamy Phirni
Phirni. A classic creamy rice pudding dessert that is delicious and best served chilled. It is popular across North India during festivals and celebrations.
Ingredients
- ¼ cup Basmati Rice
- 1 litre Milk (preferably whole/ full cream)
- ½ - ¾ cup Sugar
- ¼ tsp Freshly ground green cardamom powder
- ¼ tsp Saffron (soaked in 2 tbsp warm milk for 15 minutes)
- ¼ cup Almonds (soaked/ blanched and later peeled)
Instructions
- Wash the rice and rinse well. Soak in clean water for about 30 minutes to 1 hour.
- Later, drain away the water and spread the rice on a paper towel.
- Ensuring there is no excess water, grind the rice in a coffee/ spice grinder until the ground rice resembles sooji (rava/ semolina).
- Keep the ground rice aside.
- Heat the milk in a thick/ heavy bottomed pan. Let it warm and slowly come to a boil on low flame.
- In the meantime, take the saffron strands in 2 tablespoons of warm milk in a small bowl and keep it aside.
- Take the peeled almonds and thinly slice them for garnish later.
- Once the milk comes to a boil, lower the heat and let it simmer for about 10 minutes. Thereafter, add the ground rice and continue to cook. Stir and add sugar after about 5 minutes.
- Continue to cook the ground rice in the milk, and do not cover the pan. Also ensure that no lumps are formed while the rice cooks.
- After about 10 minutes, add the almonds, cardamom powder and saffron milk.
- Mix well and cook for another 5 minutes. By now, the phirni should be thick, cooked well and creamy at the same time.
- Pour the phirni in individual ceramic or glass serving bowls. Garnish with sliced almonds/ pistachios (optional).
- Cover the bowls well and let cool at room temperature first. Once cool, refrigerate the phirni for about 4 to 6 hours. Serve the phirni chilled.