Phirni (Firni) is a thick and creamy pudding made from broken/crushed rice and milk that is traditionally served in small clay pots. Though it can be had warm, it’s most commonly served chilled after a meal. Slow cooked and flavored with saffron and cardamom and garnished with pistachios and almonds, phirni is a popular North Indian dessert, similar to rice kheer or seviyan kheer, for festivals like Diwali or Karwa Chauth.
Scroll down for detailed video recipe.
Prep Time: 30 mins inactive soaking time + 5 mins
Cook Time: 40 -50 mins
Chilling Time: 2-3 hours
Serves: 4-6
Ingredients:
Rice – 3 Tbsp, soaked in water for 30 mins
Whole Milk – 6 cups
Saffron – pinch
Sugar – 1/3 cup (approx 6 Tbsp) or to taste
Cardamom Powder – 1/2 tsp
Pistachios/Almonds – 2 Tbsp, chopped for garnishing
Method:
1. Drain soaked Rice and grind coarsely in a spice/coffee grinder. Keep aside.
2. In a non-stick pan on medium heat, boil 5 1/2 cups Milk (stirring frequently to prevent sticking). Add remaining 1/2 cup cold Milk to coarsely ground Rice and keep aside.
3. Once Milk comes to a rolling boil, reduce heat and simmer for 10 minutes, stirring frequently.
4. Add Saffron and ground rice mixture and mix well. Continue cooking and stirring for 10 mins.
5. Add Sugar, mix well and continue cooking and stirring for 10 mins.
6. Switch off the stove and add Cardamom Powder. Mix well and divide mixture into individual bowls for chilling and setting.
7. Garnish with chopped nuts and refrigerate for at least 2-3 hours before serving.
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The saffron and cardamom must add such a beautiful aroma to this creamy phirni. Serving it chilled in traditional clay pots with pistachios and almonds makes it especially festive and inviting.
The saffron and cardamom must make this phirni wonderfully fragrant, while serving it chilled in traditional clay pots sounds like the perfect finishing touch. I also love the contrast of creamy pudding with pistachio and almond garnish.
The clay pots really do make a difference — phirni sets differently and gets that slight earthy aroma you just can’t replicate in a regular bowl. Also, good call on noting the texture contrast with kheer, since the crushed rice gives it that dense, almost mousse-like consistency instead of the looser, whole-grain bite.
I love that phirni is traditionally set in clay pots — does that affect the texture compared to making it in a regular bowl? Also, good tip on using broken rice; I always wondered why my phirni wasn’t as creamy as the restaurant version.
The slow-cooking process really makes all the difference here—it’s what gives phirni that dense, creamy texture you just don’t get from quick rice pudding. I love that you mentioned serving it in clay pots; the earthy aroma it adds is unbeatable, especially when chilled for Karwa Chauth.
It looks fantastic
This looks so rich and creamy! ? I love how simple ingredients like rice and milk turn into such a classic dessert.
This recipe is more than just a dessert; it’s a beautiful reminder of how food carries our stories and traditions. Moving beyond the ‘single story’ of rice as just a savory grain to celebrate its role in cherished, festive dishes like Phirni is so important.
??If Iam using broken rice, how much amount should I be taking ?
??And if Iam taking whole rice, which rice is the best for this recipe?
Hi Neha,
You can use any rice as long as it’s not par-boiled. We used Basmati for this recipe.
Honestly, we have never used broken rice for this recipe but we guess you can use 3 Tbsp of it…it should not make too much of a difference.
Happy Cooking!