Phirni Recipe | How to make Firni
Phirni, also known as Firni, is a traditional North Indian rice pudding made by slow-cooking ground basmati rice with milk and sugar. It is flavored with cardamom, saffron or rose water and garnished with nuts. Phirni is typically set in bowls and served chilled.
About Phirni Recipe
Phirni is a thick and creamy pudding made from ground rice. To make a simple and good phirni recipe, you need rice, milk, sugar, nuts, and flavorings like saffron, cardamom powder or rose water.
Phirni is believed to have roots in Persian rice puddings and was introduced to the Indian subcontinent during the Mughal era.
It was prepared in royal kitchens and traditionally served chilled in earthen bowls. Over time, it evolved into the phirni we make today, especially popular in North India.
Table of Contents
To make phirni, rice is rinsed, dried and ground to a coarse texture and then slow-cooked in milk. Sugar and flavorings are added, and the mixture is cooked until thick and creamy.
Today, it is commonly made during festivals like Diwali and Karwa Chauth.
Slow cooking is the key. The ground rice is cooked gently in milk until it thickens to a smooth and creamy consistency.
Phirni gets its aroma from basmati rice and added flavorings like saffron, cardamom or rose water. Nuts like almonds or pistachios add some richness and texture.
It is traditionally served in small earthen bowls called shikoras or matka. These bowls absorb some moisture, helping the phirni thicken slightly.
They also give a mild earthy aroma. If you want to make matka phirni, pour the cooked mixture into earthen bowls, cover, and refrigerate for a few hours.
It is a popular North Indian dessert, along with Rice Kheer, Vermicelli Kheer and Sheer Khurma.
Explore More Indian Sweets
How to make Phirni (Step-By-Step)
1. Rinse ¼ cup basmati rice a couple of times in water.
2. Drain the water very well and let the rice grains dry on their own by spreading them on a tray/plate or you can even wipe the grains dry with a kitchen towel.
3. When the rice grains are thoroughly dried, add them to a dry grinder, blender or coffee grinder or a mixer-grinder.
4. Grind until the consistency is coarse – resembling sooji (rava or fine semolina) or cornmeal or couscous. Set aside. Do not make a fine powder.
5. Heat 1 litre of whole milk in a saucepan or kadai till it begins to boil.
6. Whilst the milk is heating, take 1 tablespoon of warm milk in a small bowl and mix 12 to 15 saffron strands in it. Set aside.
Note: If you want to make kesar phirni having more flavors of saffron then increase the amount of kesar to about 25 to 30 saffron strands.
7. When the milk begins boiling, add the ground rice.
8. Mix and stir well.
9. Next add ½ cup sugar or as required and stir again. For an extra sweeter taste you can add about 2/3 to ¾ cup sugar.
10. Cook the ground rice granules on low heat. Keep on stirring often so that lumps do not form.
Also, scrape the sides often and add it to the simmering milk. The milk thickens gradually as the rice granules get cooked.
11. When the rice granules are almost cooked, add the cardamom powder (6 to 7 green cardamom crushed and powdered in mortar-pestle) and the saffron infused milk.
12. Add 10 to 12 blanched sliced almonds and blanched 10 to 12 pistachios (chopped or slivered).
For blanching the nuts, soak them in hot water for 30 minutes. Drain the water. Peel and remove the skins and chop or slice them.
You can also add chopped pinenuts or cashews.
13. Cook firni for a further 5 to 6 minutes until the rice is completely softened or until you get a creamy pudding-like consistency.
I cooked for about 25 minutes on low heat after I added the ground rice into the milk. Keep in mind that on cooling it will thicken more.
14. Lastly add 2 teaspoons of rose water.
Tip: If you don’t have rose water then consider skipping it. Alternatively, add pandanus water (kewra water).
15. Pour firni in serving bowls. Sprinkle some of the blanched sliced almonds and blanched sliced pistachios on the top.
Note: To make matka phirni, transfer the phirni in the small earthen bowls called as matka or shikora.
16. Cover the bowls tightly with lids or aluminum foil. When they become cool at room temperature, keep them in the fridge for about 4 hours or more.
17. Phirni is always eaten cold. So you have to wait for some hours to enjoy this delicious sweet pudding.
When it is set and chilled, garnish with some sliced almonds or pistachios or rose petals and serve.
Variations
- Fresh fruits: Pureed or grated fruits make a wonderful addition to your classic phirni. Add grated apples to make apple phirni. Add mango puree to make a delish Mango Phirni. Fruits like strawberries and lychee also make delicious variations. Another popular variation but not fruit based is kesar phirni which has more flavors of kesar a.k.a saffron.
- Sweeteners: For a rose scented version, add gulkand (rose petals preserve) instead of sugar. For a rustic version, replace sugar with jaggery or palm sugar. When the rice granules are softened and the phirni has been thickened – set it aside for 5 minutes. Then add jaggery or palm sugar.
Dassana’s Recipe Tips
- Rice choice: Basmati rice gives the best aroma. If not available, use any non-sticky white rice.
- Grinding texture: Grind the rice to a slightly coarse granular texture. If too fine, the texture becomes pasty. If too coarse, the rice won’t cook evenly.
- Stirring is important: Keep stirring while cooking to prevent lumps and sticking at the bottom.
- Cook on low heat: Slow cooking helps the rice cook evenly and gives a creamy consistency. Avoid high heat.
- Consistency check: Phirni thickens more after cooling. So switch off the heat when it is slightly loose.
- Flavoring timing: Add rose water or kewra water at the end after turning off the heat. This keeps the aroma fresh.
- Serving: Always serve phirni chilled. Refrigerate for a few hours for best taste and texture.
- Using earthen bowls: If using matka or shikora, pour the warm phirni into them and refrigerate. They help absorb extra moisture and add a mild earthy flavor.
- Vegan option: Cook the ground rice in water first. Then add sugar and almond milk gradually, stirring till creamy.
- Storage: Refrigerate and use within 2 to 3 days. Avoid freezing as the texture can change.
Your Questions Answered
What is the difference between phirni and rice kheer?
Phirni is prepared with ground rice, whereas rice kheer is made using whole rice grains. Phirni has a smoother, slightly grainy texture and is always served chilled. Rice kheer can be served warm or cold.
Can I make phirni without saffron?
Yes, you can skip saffron. Use cardamom powder, rose water or kewra water for flavor.
Can I use jaggery instead of sugar?
Yes. Once the phirni is cooked, let it cool slightly for 5 minutes. Then add chopped jaggery and mix well. Do not add jaggery while cooking as it can curdle the milk.
Step by Step Photo Guide Above
Ingredients
- ¼ cup basmati rice
- 1 litre whole milk or organic milk
- ½ cup sugar or as required
- 10 to 12 almonds – blanched and peeled, reserve a few for garnishing
- 10 to 12 pistachios – blanched and peeled, reserve a few for garnishing
- ½ teaspoon cardamom powder or 6 to 7 green cardamoms, crushed and powdered in a mortar-pestle
- 12 to 15 saffron strands
- 2 teaspoon rose water or pandanus water (kewra water)
Instructions
Grinding rice
- Rinse the rice a couple of times in water. Drain the water and let them dry on their own by spreading them on a tray or plate. Or wipe the grains dry with a kitchen towel.
- Take the dried rice grains in a dry grinder or coffee grinder. Grind the rice till the consistency resembles sooji (rava or fine semolina) or corn meal or couscous .
- Alternatively, soak the rice in water for 30 minutes and then drain the water. Dry the rice grains naturally and later grind to a semi fine powder.
- Set the ground rice aside.
Blanching almonds and pistachios
- Take hot boiling water in a small bowl. Add the nuts and cover the bowl.
- Blanch for 30 minutes. Drain the water.
- When the almonds and pistachios become warm, then peel and later slice or chop them.
- Reserve a few almond and pistachio slices for garnish.
Making phirni
- Heat milk in a thick bottomed broad pan or sauce pan or kadai.
- When the milk becomes warm, take 1 tablespoon from it in a small bowl.
- Stir the saffron strands in this warm milk and keep aside.
- Let the milk reach to a boil. Then lower the heat and add the ground rice. Stir and add sugar also.
- On a low to medium heat cook the ground rice in the milk. Do not cover the pan.
- Keep on stirring at intervals so that the lumps are not formed.
- Also powder the cardamoms in a mortar-pestle. Discard the cardamom peels.
- When the rice is almost cooked, add the almonds, pistachios, cardamom powder and saffron infused milk.
- Stir and cook for a further 5 to 6 minutes or more or till the firni thickens and the rice granules are softened and cooked completely.
- Lastly add rose water, once the firni is done.
- Pour the phirni in serving bowls. Garnish it with the remaining chopped almond and pistachio slices.
- Cover the bowls tightly with lid or secure firmly with aluminium foil. Once cooled at room temperature, refrigerate phirni for about 4 hours or more.
- Serve phirni once cooled.
- Store it in the refrigerator for 2 to 3 days and in the freezer, for about 1 week.
Video
Dassana’s Notes
- Rice: Basmati rice is preferred for aroma, but you can use any non-sticky white rice.
- Flavorings: You can skip saffron. Use cardamom powder, rose water or kewra water for flavor. For a stronger saffron flavor, use about 25 to 30 strands.
- Sweeteners: Replace sugar with jaggery, palm sugar or coconut sugar. Add it after cooking. Let the phirni rest for 5 minutes, then mix in the sweetener. Do not cook it further.
- Vegan option: Cook ground rice in water first. For ¼ cup rice, use about 1.5 cups water. Once cooked, drain excess water if any. Add sugar and then stir in almond milk gradually until you get a creamy consistency.
- Almonds (blanching): Soak almonds in hot water for 20 to 30 minutes or microwave them in water for 2 to 3 minutes. Cool slightly, then peel and slice.
Nutrition
Phirni Recipe from the archives was first published on October 2013.
One of the best phirni recipe. Every time I made it ,my guests were all praises for it. And always demanded to make it next time as well. All it requires is patience to make and following the recipe as it is. Thanks, Ami.
So glad to hear that. Happy that your guests enjoyed the phirni and it turned out well each time. Thank you for taking the time to share your feedback.
Excellent.
This recipe really reminds me of Punjab and the times when I was growing up at home. 🙂
That’s so lovely to hear. Phirni really does bring back childhood memories and those comforting family moments. Such a special dessert from Punjab.
Can we use rice flour instead of soaked rice grains?
Thanks.
If the rice flour has a coarse texture or is coarsely ground, you can use it.
Why we add more sugar in phirni than kheer???
Any sweet dish that is served cold needs to have more sugar as on cooling the sweet taste gets reduced and not felt much. It also depends on the recipe and the proportion of rice and milk used.
Anything that’s served cold needs more sugar , just an observation
Hello,
thank your for this great recipe (and the whole Blog!).
As I needed to use coconut milk, I used 500ml of this + 500ml of selfmade cashewmilk.
It turned out great and reminded me of a trip to Amritsar!
thank a lot. thanks for sharing the variations you made. happy cooking.
Very nicely explained and the firni turned out to be super delicious. Thanks a ton for sharing it☺️☺️
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.
Lovely recipe. I had made this today for dessert and all my guests loved it. I added sugar couple of teaspoons less than ¾ cup for the same amount of milk and rice and 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.
Easy recepies
Sam can You show a Vegan Version of this recipe
Heena, for a vegan version use almond milk. You will have to cook the rice in water. Once the rice is cooked add sugar first. Mix very well and let it dissolve. Then add almond milk. Keep on stirring till the almond milk becomes warm. Do not heat almond milk. Just let it get become warm. For cooking ¼ cup of rice, you can use 1.5 cups of water. If there is some water left behind after the rice is cooked, then drain all the water. 2 to 3 cups of almond milk can be used in this recipe. It will depend on how much thick you want the phirni to be.
Can we make Phirni without saffron
yes you can skip saffron.
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.
Mam can I use anything else for basmati rice…the price hike is really getting to me..lol
🙂 veena, you can use any regular rice.
This is the sweet dish that has been the traditional treat dish among North Indian Muslims.
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.