Pista Badam Phirni Pistachio and Almonds Rice Pudding
Indulge in the rich, velvety charm of Pista Badam Phirni, a traditional Indian-style rice pudding that's perfect for celebrations or cozy evenings at home. This aromatic dessert combines the creamy goodness of slow-cooked basmati rice and whole milk with the nutty decadence of finely chopped pistachios and almonds. Enhanced with the warm fragrance of cardamom, a touch of saffron, and optional rose water for floral elegance, this dessert is a luxurious treat that's both comforting and festive. Chilled to perfection and garnished with crunchy bits of pistachios and almonds, this make-ahead pudding is ideal for dinner parties or festive menus. Quick to prepare with a 10-minute prep time and irresistibly flavorful, Pista Badam Phirni is a must-try dessert for lovers of nutty, creamy indulgence.
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Recipe Information
Ingredients
- 3 tablespoons Basmati rice
- 4 cups Whole milk
- 0.5 cup Granulated sugar
- 2 tablespoons Pistachios
- 2 tablespoons Almonds
- 0.5 teaspoon Cardamom powder
- 1 teaspoon Rose water (optional)
- 0.25 teaspoon Saffron strands
- 1 tablespoon Chopped pistachios (for garnish)
- 1 tablespoon Chopped almonds (for garnish)
Instructions
Rinse the basmati rice thoroughly and soak it in water for 30 minutes.
Drain the soaked rice and grind it into a coarse paste using a blender or mortar and pestle. Add a tablespoon of water if needed to form the paste.
Blanch the pistachios and almonds by boiling them in hot water for 2 minutes. Peel off their skins and chop them finely. Set aside.
In a heavy-bottomed saucepan, bring the whole milk to a boil over medium heat, stirring occasionally to prevent it from sticking to the bottom.
Reduce the heat to low, and add the ground rice paste to the boiling milk. Stir continuously to avoid lumps.
Cook the mixture on low heat for 15-20 minutes, or until the rice is fully cooked and the mixture thickens. Stir frequently to prevent it from burning.
Add granulated sugar to the mixture and stir until it dissolves completely.
Mix in the chopped pistachios, almonds, cardamom powder, saffron strands, and rose water (if using). Cook the pudding for another 5-7 minutes, stirring constantly.
Remove the phirni from heat and let it cool slightly before transferring it to serving bowls or ramekins.
Refrigerate the phirni for at least 2-3 hours to allow it to set and chill completely.
Garnish the chilled phirni with chopped pistachios and almonds before serving. Enjoy this creamy and nutty dessert!
Nutrition Facts
Calories |
1996 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.4 g | 74% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 379 mg | 16% | |
| Total Carbohydrate | 309.7 g | 113% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 150.1 g | ||
| Protein | 63.6 g | 127% | |
| Vitamin D | 10.7 mcg | 54% | |
| Calcium | 1359 mg | 105% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2001 mg | 43% | |
*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.
