phirni recipe | firni recipe | how to make phirni

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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.

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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Phirni Recipe

4.94 from 15 votes
Phirni is a classic creamy sweet pudding made with powdered rice, milk, almonds, saffron and cardamom. Sweetened with sugar.
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins

Cuisine North Indian, Punjabi
Course: Desserts, Sweets

Servings 3 to 4


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


grinding rice

  • 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 phirni recipe

  • 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 firni for a further 5-6 mins or more or till the firni thickens.
  • If adding rose water, add once the firni 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:
  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.

Nutrition Info Approximate values

Nutrition Facts
Phirni Recipe
Amount Per Serving
Calories 494 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 6g38%
Cholesterol 33mg11%
Sodium 145mg6%
Potassium 522mg15%
Carbohydrates 81g27%
Fiber 1g4%
Sugar 66g73%
Protein 13g26%
Vitamin A 540IU11%
Vitamin C 0.4mg0%
Calcium 404mg40%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

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Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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  1. 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!

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