punjabi rice phirni recipe with step by step photos – phirni 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.
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.
phirni is made from ground rice, whereas chawal ke kheer or 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.
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.
punjabi phirni recipe below:
phirni recipe - punjabi rice phirni recipe
phirni recipe - a classic creamy sweet pudding made with powdered rice, milk, almonds, saffron and cardamom. sweetened with sugar.
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 recipe
grinding rice for punjabi phirni recipe:
- 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.
- take the rice grains in a dry grinder or coffee grinder. grind the rice till the consistency resembles sooji or rava or fine semolina.
- you can also soak the rice in water for 30 mins and then drain and grind to a semi fine powder.
- keep the ground rice aside.
making punjabi rice phirni:
- heat milk in a thick bottomed broad pan or sauce pan or kadai.
- when the milk becomes warm, take 1 tbsp from it in a bowl.
- stir the saffron strands in this warm milk and keep aside.
- let the milk reach to a boil. then lower the flame and add the ground rice. stir and add sugar also.
- on a low to medium flame cook the ground rice in the milk. do not cover the pan.
- keep on stirring at intervals so that the lumps are not formed.
take hot boiling water in a small bowl. add almonds and cover the bowl.
blanch almonds for 30 minutes.
- when the almonds become warm, then peel them and slice the almonds.
- reserve a few almond slices for garnish.
- also powder the cardamoms in a mortar-pestle. discard the almond peels.
- when the rice is almost cooked, add the almonds, cardamom powder and saffron dissolved milk.
- stir and cook for a further 5-6 mins or more or till the phirni thickens.
- if adding rose water, add once the phirni is done.
- pour the phirni in serving bowls. garnish phirni with the remaining chopped almond slices.
- cover the bowls and once cooled, refrigerate the phirni.
serve punjabi rice phirni once cooled.
for blanching almonds in a microwave:
- in a microwave safe bowl take the almonds and water.
- the water should cover the almonds enough.
- microwave the almonds for 2-3 minutes.
- once warm or cool then peel the almonds and slice them.
this approximate nutrition info is per serving of phirni:
lets start step by step punjabi 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.
2. heat 1 litre milk in a sauce pan or kadai till it begins to boil.
3. whilst the milk is heating, take one tbsp of warm milk in a small bowl and dissolve 12-15 saffron strands in it.
4. when the milk begins boiling, add the ground rice. stir.
5. next add ¾ to 1 cup sugar or as required and stir again.
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.
7. the milk will thicken as the phirni is getting cooked. the consistency in the next 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.
9. cook 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.
cover the phirni bowls with lids or aluminium foil. when they cool down, keep them in the fridge.
phirni is always eaten cold. so you have to wait some time to enjoy this delicious sweet pudding. once they are set and are chilled, serve the phirni bowls with a garnish of rose petals.