Phirni Recipe

Traditional Indian Rice Pudding Dessert

Phirni is a traditional Indian dessert that’s rich, creamy, and full of delicate flavors. Made with ground rice, milk, sugar, and aromatic spices like cardamom and saffron, it’s slow-cooked to perfection and then chilled before serving. Unlike kheer, which uses whole rice grains, phirni is prepared with ground rice, giving it a smooth, pudding-like texture that melts in your mouth.

Often served in small earthen pots or bowls, phirni carries a festive charm and is a popular sweet dish during celebrations, weddings, and festivals. Topped with roasted nuts and saffron strands, this dessert is not just delicious but also visually appealing.

Phirni is loved for its simplicity — just a few everyday ingredients come together to create a royal treat that’s comforting and indulgent at the same time.

Phirni Recipe – Traditional Indian Rice Pudding Dessert

Creamy Phirni recipe made with ground rice, milk, sugar, cardamom, and saffron. A traditional Indian dessert served chilled and topped with nuts.

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Cook Time 40 minutes mins

Rice drying time 2 hours hrs

Total Time 2 hours hrs 40 minutes mins

Servings: 6 people

Course: Dessert

Cuisine: Indian

Calories: 370

Ingredients Equipment Method Video Notes

Ingredients

  

• 100 grams basmati rice washed, dried and ground into coarse powder
• 2 litres milk Full cream
• 1 cup sugar adjust to taste
• 4-5 pods green cardamom lightly crushed
• 1 stick cinnamon powder can also be used
• 1 pinch saffron strands soaked in 2 tbsp warm milk)
• 2 tbsp ghee clarified butter
• 2 tbsp chopped cashews
• 2 tbsp chopped almonds
• 2 tbsp chopped pistachios
• 2 tbsp raisins kishmish

Equipment

• 1 Cooking pot or Kadai
• 1 Grinder or mixer
• 1 whisker
• 1 Ladle or Wooden Spatula
• Measuring cups and spoons
• 1 Knife
• Serving bowls or earthen pots
• Chopping board

Method

 

1. Wash the rice thoroughly, spread it on a clean cloth, and let it dry completely for a few hours. Grind into a coarse powder and keep aside.
   
2. Chop cashews, pistachios, and almonds. Add raisins. Fry them in ghee until golden, then remove and set aside for garnishing.
   
3. In the same pan with leftover ghee, pour in 2 liters of full cream milk. Bring to a gentle boil, stirring often. Add sugar, cardamom, and the cinnamon stick.
   
4. Slowly add the ground rice flour into the boiling milk, stirring constantly to avoid lumps. Cook on low heat until the mixture thickens.
   
5. Add saffron milk for color and fragrance.
   
6. Continue cooking and stirring until the Phirni reaches a creamy, pudding-like consistency.
   
7. Remove from heat and let it cool. garnish with the fried dry fruits, and serve chilled.
   
8. Pour into bowls or earthen pots and decorate with with more dry fruits and saffron strands. Enjoy.
   

Video

Notes

• Texture Tip: Always stir continuously after adding rice flour to milk. This prevents lumps and gives a silky, creamy Phirni.
• Serving Style: Traditionally, Phirni is served in small earthen pots (matka) which enhance the flavor and help it set beautifully.
• Flavor Variations: You can experiment with rose water, kewra essence, or a pinch of nutmeg for a unique twist.
• Sweetness Adjustment: Adjust the sugar to your preference. You can also substitute part of the sugar with condensed milk for a richer taste.
• Storage: Phirni tastes best when chilled for a few hours before serving. Store in the refrigerator for up to 2–3 days.
• Diet-Friendly Option: Use low-fat milk and reduce sugar if you want a lighter version.