Phirni Recipe – Traditional Rice Pudding with Cardamom & Nuts
Phirni is a classic North Indian dessert made using ground rice, milk, sugar, and aromatic cardamom. Served chilled, it’s a festive favorite enjoyed especially during special occasions like Eid, Diwali, or family gatherings. Its creamy texture, subtle fragrance, and rich taste make it a perfect end to any meal.
Ingredients
- ¼ cup basmati rice
- ½ glass water (for grinding)
- 2 liters full-fat milk
- 1½ cups sugar (adjust to taste)
- 1 tablespoon cashew nuts, finely chopped
- 1 tablespoon almonds, finely chopped
- ¼ teaspoon cardamom powder
- Few saffron strands (optional)
Instructions
- Wash and soak the rice in water for 30 minutes.
- Drain and grind the soaked rice with ½ glass of water into a smooth paste.
- In a heavy-bottomed pan, bring the milk to a boil.
- Once it boils, reduce the flame and let it simmer. Stir continuously.
- Gradually add the ground rice paste into the milk, stirring constantly to avoid lumps.
- Keep stirring on a low flame until the mixture thickens and the rice is cooked well.
- Add sugar, chopped dry fruits, and cardamom powder. Stir well and cook for 5–7 minutes more.
- If the phirni thickens too much, add a little milk to adjust consistency.
- Turn off the flame once desired thickness is reached.
- Pour into serving bowls or earthen pots (mitti kulhads) and let it cool.
- Refrigerate for a few hours before serving.
Chef’s Tips
- Saffron Delight: Add a few saffron strands soaked in warm milk for extra aroma and a golden hue.
- Rose Touch: Add a few drops of rose water just before turning off the flame for floral notes.
- Nut-Free: Skip nuts if allergic; phirni tastes great plain as well.
- Vegan Option: Use almond milk and coconut cream instead of dairy milk (texture may vary).