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 hr
Cook Time30 minutes mins
Total Time1 hour hr 30 minutes mins
Course: Dessert
Cuisine: Indian
Servings: 4
Calories: 156kcal
- 1 litre almond milk
- ¼ Cup brown rice
- 4 green cardamom (elaichi)
- ¼ teaspoon saffron (kesar)
- ⅓ Cup brown sugar or jaggery powder
- 2 tablespoon sliced almonds
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
- You can make this phirni with regular dairy milk. For almond flavor, blend ¼ Cup of almonds with rice, saffron, and cardamom.
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