phirni recipe | firni recipe | how to make phirni recipe

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phirni is a classic creamy sweet pudding made with powdered rice, milk, almonds, saffron and cardamom. sweetened with sugar.

4.5 from 6 votes
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phirni recipe with step by step photos – phirni or firni is a classic indian sweet pudding that is a must in north india on festive occasions or special celebrations like diwali as well as for karwa chauth festival.

phirni recipe, firni recipe

this creamy dessert is very easy to make and liked by many. apart from phirni, rice kheer and seviyan kheer are two similar sweet recipes which are equally popular in north india and made on festive occasions.

firni is made from ground rice, whereas rice kheer is made from whole rice. fine grained basmati rice is the rice preferred to make phirni and rice kheer.

phirni is traditonally served in small earthern bowls also called as shikoras. both phirni and rice kheer are my family favorites and i often end up making these on occasions.

phirni recipe

while making phirni it is important to grind the rice well. addition of saffron strands or rice petals add a nice taste and aroma to the dish. phirni is always eaten chilled. whereas rice kheer can be had warm or chilled.

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4.5 from 6 votes

phirni recipe

phirni is a classic creamy sweet pudding made with powdered rice, milk, almonds, saffron and cardamom. sweetened with sugar.
course desserts, sweets
cuisine north indian, punjabi
prep time 5 minutes
cook time 25 minutes
total time 30 minutes
servings 3 to 4
rough calories per serving 494 kcal
author dassana amit

ingredients (1 cup = 250 ml)

  • ¼ cup basmati rice
  • 1 litre milk or 1000 ml organic milk
  • ¾ to 1 cup sugar or as required
  • 18 to 20 almonds (badam) - blanched, reserve a few for garnishing
  • 6 to 7 green cardamoms (hari elachi) - crushed and powdered in a mortar-pestle
  • 12 to 15 strands of saffron (kesar)

how to make phirni recipe

grinding rice for phirni recipe

  1. rinse the rice a couple of times in water. drain and let them dry on their own or wipe the grains dry with a kitchen towel.
  2. take the rice grains in a dry grinder or coffee grinder. grind the rice till the consistency resembles sooji or rava or fine semolina.
  3. you can also soak the rice in water for 30 mins and then drain and grind to a semi fine powder.
  4. keep the ground rice aside.

making phirni recipe

  1. heat milk in a thick bottomed broad pan or sauce pan or kadai.
  2. when the milk becomes warm, take 1 tbsp from it in a bowl.
  3. stir the saffron strands in this warm milk and keep aside.
  4. let the milk reach to a boil. then lower the flame and add the ground rice. stir and add sugar also.
  5. on a low to medium flame cook the ground rice in the milk. do not cover the pan.
  6. keep on stirring at intervals so that the lumps are not formed.
  7. take hot boiling water in a small bowl. add almonds and cover the bowl.

  8. blanch almonds for 30 minutes.

  9. when the almonds become warm, then peel them and slice the almonds.
  10. reserve a few almond slices for garnish.
  11. also powder the cardamoms in a mortar-pestle. discard the almond peels.
  12. when the rice is almost cooked, add the almonds, cardamom powder and saffron dissolved milk.
  13. stir and cook firni for a further 5-6 mins or more or till the firni thickens.

  14. if adding rose water, add once the firni is done.

  15. pour the phirni in serving bowls. garnish phirni with the remaining chopped almond slices.
  16. cover the bowls and once cooled, refrigerate the phirni.
  17. serve punjabi rice phirni once cooled.

recipe notes

for blanching almonds in a microwave:
  1. in a microwave safe bowl take the almonds and water.
  2. the water should cover the almonds enough.
  3. microwave the almonds for 2-3 minutes.
  4. once warm or cool then peel the almonds and slice them.

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how to make phirni recipe

1. rinse ¼ cup basmati rice a couple of times in water. drain and let them dry on their own or wipe the grains dry. grind the rice in a dry grinder or coffee grinder, till the consistency resembles sooji or rava or fine semolina. keep aside.

grind rice for making phirni recipe

2. heat 1 litre milk in a sauce pan or kadai till it begins to boil.

heat milk for making phirni recipe

3. whilst the milk is heating, take one tbsp of warm milk in a small bowl and dissolve 12-15 saffron strands in it.

adding saffron for phirni recipe

4. when the milk begins boiling, add the ground rice. stir.

rice for phirni recipe

5. next add ¾ to 1 cup sugar or as required and stir again.

add sugar to phirni

6. cook the rice on a low flame. keep on stirring in breaks so that lumps are not formed. also, scrape the sides often and add it to the simmering milk. below pic is 7 mins after adding sugar.

preparing phirni recipe

7. the milk will thicken as the phirni is getting cooked. the consistency in the next 6 mins.

phirni consistency after 6 mins

8. when the rice is almost cooked, add the cardamom powder (6-7 green cardamom crushed and powdered in mortar-pestle), the saffron dissolved milk and 16-18 blanched sliced almonds.

add spices to phirni, making firni recipe

9. cook firni for a further 5-6 minutes or till you get a creamy pudding like consistency. however keep in mind that on cooling the phirni will thicken more. i cooked for a total of about  25 mins after the rice was added, on a low flame. pour rice phirni in serving bowls. sprinkle some sliced almonds on the top.

phirni recipe, firni recipe

cover the phirni bowls with lids or aluminum foil. when they cool down, keep them in the fridge.

phirni is always eaten cold. so you have to wait sometime to enjoy this delicious sweet pudding. once they are set and are chilled, serve the phirni bowls with a garnish of rose petals.

phirni recipe, firni recipe


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18 comments/reviews

  1. I always wanted to make phirni, tried once but failed. But today I came across your receipe and you explained it so well that I decided to do it right away. I followed every step and it turned out so delicious . My son tasted it and said thumbs up mum. I am so happy and confident now that I can prepare this wonderful and tasty sweet whenever I have a party. Thank u Dassana soooo much for sharing. I like your blog and I shall try your awesome .receipes

    • thats great and thanks for sharing this olive. glad to know. do try the other recipes as well. happy cooking.

  2. Lovely recipe. I had made this today for dessert & all my guests loved it. I added sugar couple of tsps less than 3/4 cup for the same amount of milk & rice & the taste was perfect for all of us. Thanks a lot for the recipe. You rock!! 🙂

    • thanks anuradha for sharing this feedback. good to know that your guests liked the phirni recipe. happy cooking.

  3. Easy recepies

  4. Sam can You show a Vegan Version of this recipe

    • heena, for a vegan version use almond milk. i have used almond milk to make kheer. but you will have to cook the rice in water. once the rice is cooked, then add almond milk. keep on stirring till the milk becomes warm. do not heat almond milk. just let it get become war. once the rice is cooked, then add sugar first. mix very well and let it dissolve. then add almond milk. for 1/4th cup of rice, you can use 1.5 water. if there is some water in the rice, then its fine. you can even drain all the water if you want, after the rice grains are cooked. 2 to 3 cups of almond milk can be used in this recipe. it depends on how much thick you want the phirni to be.

  5. Can we make Phirni without saffron

    • yes you can skip saffron.

  6. can i substitute sugar with jaggery?

    • yes, you can. but add jaggery in the last once the phirni has thickened, as jaggery can curdle milk.

  7. Mam can I use anything else for basmati rice…the price hike is really getting to

    • 🙂 veena, you can use any regular rice.

  8. This is the sweet dish that has been the traditional treat dish among North Indian Muslims.

  9. Hello mam,
    Can I make this phirni recipe as a bhog for laxmi mata……

    • suvidha, yes you can make the phirni recipe as a bhog for maa laxmi.

    • Thanku mam…..

      • welcome suvidha.

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