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Home » Indian Dessert » Traditional Phirni Recipe

Published: Oct 30, 2020 | Modified: Aug 29, 2022 by Hina Gujral

Traditional Phirni Recipe

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Phirni is a popular Indian sweet dish made with rice, milk, and sugar. This is a tried and tested Mughlai-style traditional phirni recipe.

aerial shot of phirni in a wooden bowl garnished with nuts and saffronPin

About ‘Phirni’

There are different stories about the origin of Phirni. It is believed this rich and creamy milk pudding came into existence during the Mughal era as a royal desert.

Today Phirni is a popular sweet dish across the Indian subcontinent.

Usually, it is served in traditional, eco-friendly earthen pots (Mitti Ke Kulhad or Matki). In ancient times refrigerators were not invented, so serving Phirni in earthen vessels had a purpose; it remains chilled for a longer duration and has a particularly pleasing taste.

Phirni vs. Kheer

Many food lovers confuse phirni with kheer. These two are different types of Indian milk pudding.

The common ingredients between both dessert recipes are – milk, sugar, cardamom powder, saffron, and rice (if it is rice kheer).

The phirni is more creamy and thick in texture than kheer.

Kheer can be served warm or cold, but a phirni tastes best when chilled.

side shot of phirni in an wooden bowlPin

Ingredients Required

For this classic phirni recipe, you need a handful of staple ingredients.

Milk: Use full-fat dairy milk for a rich and creamy phirni.

Rice: Usually, long-grain basmati rice is used for making phirni. But you can make it with brown rice as I do for badam phirni or foxnuts (makhana) to keep it low in calories.

Sugar: Use granulated white sugar

Saffron: It gives a golden color, intense aroma, and sweet taste to the firni.

Cardamom Powder: Elaichi (green cardamom powder) gives a sweet aroma and taste.

Nuts: Almonds and pistachio are best friends of a phirni. You can skip adding nuts if you are allergic.

aerial shot of firni in a wooden bowl garnished with nuts and saffronPin

Step-By-Step Process

Prepare Rice Powder: Clean, wash, and soak rice in water for 15 minutes. Next, drain water, and spread soaked rice on a metal strainer or dry kitchen towel.

Allow the rice to become completely dry. It should not be wet or moist.

Make a coarse powder (you should feel the rice texture) of rice in the blender. DO NOT make a fine powder. Keep aside.

collage of phirni cooking stepsPin

Dry Fruits Powder: Grind almonds and pistachio to a coarse powder. Set aside. You can grind green cardamom as well with them.

Make Phirni: Boil milk in a heavy-bottom saucepan. Add dry fruit powder and saffron, stir to combine, and simmer the milk over low heat.

Add rice powder once the milk is reduced to almost half the original quantity. Stir continuously to avoid any lump formation.

Cook till rice is soft and mushy and the texture of phirni is thick.

Once phirni is thick, add sugar and stir to combine nicely. Cook for a few more minutes for the sugar to dissolve. Turn off the heat.

Allow the phirni to cool down entirely before keeping it in the refrigerator.

collage of firni cooking stepsPin

My Tried & True Tips

It is best to use full-fat milk for this phirni recipe.

Stir the milk at regular intervals while simmering to avoid burning. Use a wooden spoon to stir the milk and phirni.

The rice should not be wet/moist while grinding; it will form lumps once added to milk.  

Do not make a fine powder of dry fruit or rice. Instead, keep it coarse in texture. One pulse in a food processor or blender is enough. 

Make sure to add sugar only after the phirni is thickened. 

Phirni thickens more in texture after cooling. Hence, adjust the consistency accordingly. 

Allow phirni to chill in the fridge for 1 – 2 hours or overnight before serving. 

side shot of firni in an wooden bowlPin

Serving and Storing Suggestions

A firni is best-served cold in earthen pots (mitti ke kulhad). I prefer making it a day before serving and chilling it in the refrigerator overnight.

Suppose you are not keen on serving it chilled. Instead, serve firni at room temperature.

Store the leftover phirni in an airtight container in the refrigerator for 3 – 5 days. No need to reheat. Serve at room temperature or cold.

Watch Phirni Video

More Indian Dessert Recipes

Jalebi

Rice Kheer

Mawa Barfi

Besan Laddo

Paneer Kheer

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aerial shot of phirni in a wooden bowl garnished with nuts and saffronPin

Traditional Phirni Recipe

Phirni is a gluten-free Indian dessert prepared with powdered white rice, milk, and sugar. This is an easy, tried, and tested phirni recipe
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: Indian
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Calories: 191kcal
Author: Hina Gujral
  • Blender
  • Heavy Bottom Kadhai
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Ingredients

  • 1- lite full fat milk
  • ¼ Cup rice
  • ½ Cup granulated white sugar
  • 1 teaspoon green cardamom powder
  • ½ teaspoon saffron
  • 2 tablespoon almonds
  • 2 tablespoon pistachio

Instructions

  • To prepare the Phirni, wash and soak rice in water for about 15 minutes. Next, drain water, and spread soaked rice on a metal strainer or dry kitchen towel. Allow the rice to become completely dry. It should not be wet or moist.
  • Make a coarse powder (you should feel the rice texture) of rice in the blender. DO NOT make a fine powder. Keep aside in a bowl.
  • Grind almonds and pistachio to a coarse powder. Set aside. You can grind green cardamom as well with them.
  • Boil milk in a heavy bottomed pan, reduce the heat to low once the milk starts bubbling. Add saffron, cardamom powder, and dry fruits powder. Stir to combine.
  • Simmer the milk over low heat and stir at regular intervals until milk is reduced to almost half from the original quantity.
  • Add rice powder. Stir continuously to avoid any lump formation. Cook till rice is soft, mushy, and the texture of phirni is thick.
  • Once phirni is thick, add sugar and stir to combine nicely. Taste and add more sugar if required. After cooling down, the phirni taste less sweet. Cook for few more minutes for the sugar to dissolve. Turn off the heat.
  • Let Phirni cool down for some time. Once Phirni has cooled down transfer it into earthenware containers. Keep in the fridge for at least 1 hour before serving.
  • Serve Phirni chilled garnished with chopped nuts and saffron strands.

Recipe Notes:

  • Never add sugar before milk is thickened. It prevents milk from thickening. 
  • After adding rice powder continuously stir the phirni else there is lump formation. 
  • After cooling down firni becomes thicker. Hence, adjust the consistency accordingly. 

Nutrition

Calories: 191kcal | Carbohydrates: 37g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1mg | Potassium: 87mg | Fiber: 1g | Sugar: 25g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
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Traditional Phirni RecipePin

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Reader Interactions

Comments

  1. Seeta says

    October 30, 2013 at 10:05 am

    Lovely pics! I have never had a sweet tooth but my husband’s teeth are all sweet 😛 will def. try this recipe for him.

    Reply
  2. Swati says

    October 30, 2013 at 10:31 am

    nice clicks Hina, I am also a big time fan of phirni 🙂

    Reply
  3. mitushi gupta says

    November 09, 2015 at 1:12 pm

    thanks hina….though i knew how to prepare phirni but ur recipe has given an extra edge to it…i found something usefull in you recipe which was lacking in my preparation…..thanks a tonn…u made my day……this diwali will be phirni diwwali!

    Reply
    • Hina Gujral says

      November 15, 2015 at 11:20 am

      I am so glad that you liked the recipe. Hope your phirni turned out delicious.

      Reply
  4. Jacqueline says

    August 03, 2019 at 9:54 pm

    Dry fruits powder?

    Reply
    • Hina Gujral says

      August 03, 2019 at 10:02 pm

      In Step 3 we have explained to make a coarse powder of almonds and pistachio.

      Reply

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