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aerial shot of badam phirni in an earthen bowl
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Badam Phirni Recipe

Here is a delicious vegan badam phirni recipe perfect for all kinds of festive celebrations. Learn how to make vegan phirni in a few simple steps.
Prep Time1 hour
Cook Time30 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: Indian
Servings: 4
Calories: 156kcal
Author: Hina Gujral

Equipment

  • Blender
  • Saucepan

Ingredients

  • 1 litre almond milk
  • ¼ Cup brown rice
  • 4 green cardamom (elaichi)
  • ¼ teaspoon saffron (kesar)
  • Cup brown sugar or jaggery powder
  • 2 tablespoon sliced almonds

Instructions

  • Clean, wash and soak brown rice in water for 1 hour. 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, cardamom, and saffron in the blender. DO NOT make a fine powder. Keep aside.
  • Boil almond milk in a heavy-bottom saucepan. Let it simmer over low heat, stirring at regular intervals, till it is reduced to almost half the original quantity.
  • Add rice powder and stir continuously to avoid any lump formation. Cook till rice is soft and mushy and the texture of phirni is thick.
  • Once the badam phirni is thick, add jaggery powder and stir to combine. Cook for 2 - 3 minutes for the jaggery to dissolve. Turn off the heat.
  • Vegan Badam Phirni is ready! Garnish with almonds. Serve it warm or chilled

Notes

  • You can make this phirni with regular dairy milk. For almond flavor, blend ¼ Cup of almonds with rice, saffron, and cardamom. 

Nutrition

Calories: 156kcal | Carbohydrates: 29g | Protein: 2g | Fat: 4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 349mg | Potassium: 79mg | Fiber: 2g | Sugar: 18g | Vitamin A: 0.03IU | Vitamin C: 0.4mg | Calcium: 344mg | Iron: 1mg