Indian Creamy Rice Pudding Phirni
Indulge in the rich, velvety decadence of Indian Creamy Rice Pudding, or Phirni, a traditional dessert known for its luxurious texture and delicate aroma. This classic sweet treat is made by slow-cooking basmati rice in whole milk to create a creamy base, beautifully flavored with fragrant green cardamom and a hint of saffron for a golden hue. A touch of rose water elevates its exotic sophistication, complemented by a garnish of finely chopped almonds and pistachios. Serve it chilled in earthen bowls for an authentic presentation, optionally adorned with edible silver leaf for a festive flourish. Perfect for celebrations or as an indulgent treat, this Phirni recipe is sure to captivate your senses with its blend of aromatic spices and melt-in-your-mouth creaminess.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 4 tablespoons Basmati rice
- 1 liter Whole milk
- 6 tablespoons Granulated sugar
- 4 pods Green cardamom pods
- 1 pinch Saffron strands
- 10 pieces Almonds
- 10 pieces Pistachios
- 1 teaspoon Rose water
- 1 sheet Edible silver leaf (optional)
Instructions
Wash the basmati rice thoroughly under running water, then soak it in water for 30 minutes.
Drain the rice and pat it dry with a kitchen towel. Grind the rice into a coarse powder using a spice grinder or food processor.
In a heavy-bottomed pan, bring the whole milk to a boil over medium heat. Stir occasionally to prevent the milk from sticking to the bottom.
Reduce the heat to low, then add the ground rice to the milk, stirring constantly to avoid lumps.
Cook the mixture on low heat, stirring frequently, until the rice is tender and the mixture begins to thicken (about 20 minutes).
Add the sugar to the mixture and stir to dissolve completely.
Crush the cardamom pods and add the seeds to the pudding. Also, dissolve the saffron strands in 1 tablespoon of warm milk and stir it into the mixture for a beautiful yellow hue and fragrance.
Chop the almonds and pistachios finely, reserving a few for garnish. Stir the majority into the pudding.
Cook for another 5-7 minutes until the pudding achieves a creamy consistency. Turn off the heat and stir in the rose water.
Divide the Phirni into individual serving bowls (preferably earthen bowls for an authentic touch) and let cool to room temperature.
Refrigerate for at least 2 hours to allow the flavors to meld and for the Phirni to set.
Before serving, garnish with the reserved chopped nuts and optionally apply a sheet of edible silver leaf for an elegant finish.
Nutrition Facts
Calories |
282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.5 g | 15% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 111 mg | 5% | |
| Total Carbohydrate | 36.1 g | 13% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 32.0 g | ||
| Protein | 10.0 g | 20% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 306 mg | 24% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 379 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
