(A delectable saffron rice pudding)

This is an insanely easy-to-make rice pudding! It is a North Indian dessert. It’s creamy, exotic, and super delicious! It is made by slow-cooking ground rice in whole milk.

It is traditionally served in small earthen pots called ‘kulhad’. This is always served chilled!

What is the difference between Rice kheer and Rice Phirni?

1. Phirni is always served cold unlike kheer, which can be consumed both hot or cold.

2. Kheer has a slightly thinner consistency than the phirni. Phirni is supposed to be thick.

3. Rice kheer is made with whole rice grains. Phirni uses ground rice. Thus, the texture of both are diffirent.

RECIPE VIDEO

Ingredients

For the Phirni -

• 1/2 cup Basmati/Ambemohar rice (बासमती/ अंबेमोहर चावल)

• 1 litre whole milk (फुल क्रीम दूध)

• 1/2 cup sugar (चीनी)

• Generous pinch of saffron strands (केसर)

• 4-5 drops of rose water (गुलाब जल)

  For the garnish -

• Chopped almonds (कटे हुए बादाम)

• Chopped pistachios (कटे हुए पिस्ता)

• Dried rose petals (optional) (सूखे गुलाब की पंखुड़ियाँ)
  
  

Method

• Wash 1/2 cup rice thoroughly. Drain all the water.

• Transfer the rice to a grinder and grind coarsely (Refer to the picture below). DO NOT MAKE A PASTE.

• Start heating the pre-boiled milk on medium flame.

• Add ground rice and sugar to the milk.

• Keep stirring the mixture often. This prevents the rice from sticking to the bottom of the pan.

• Add a generous pinch of saffron strands to warm milk, in a small bowl.

• When the rice is cooked, add the saffron milk to it. Give the mixture a nice stir.

• Cook for another 8-10 minutes till the mixture thickens. Turn off the heat.

• Add a few drops of rose water.

• Garnish with chopped nuts and dried rose petals.

• Refrigerate the Phirni for at least an hour.
  

  KESAR PHIRNI IS READY TO BE SERVED !!

  SERVE COLD.

Notes -

• Use full cream milk for this recipe.

• Use fragrant rice varieties like Basmati / Ambemohar for this recipe.

• Reducing the milk while cooking the rice in it is a crucial step. This makes the Phirni creamy. DO NOT COVER THE PAN WHILE MAKING PHIRNI. We want the water from the milk to evaporate and make the Phirni thick.

• Diary-free Phirni can be made using almond milk, instead of whole milk.

• Keep stirring the mixture while cooking on low flame. This prevents the rice from sticking to the bottom of the pan.

• The Phirni gets thicker on refrigeration. So don’t thicken the mixture too much while cooking. The mixture has to be thick yet flowing.

• The Phirni can be stored in the refrigerator for 2-3 days.

Did you make this recipe?
Kindly let me know in the comments section below and tag @bitesandbokeh on INSTAGRAM.