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aerial shot of phool makhana phirni in an earthern bowl
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Kesar Makhana Phirni Recipe

Recipe Video. Makhana Phirni is a creamy Indian style foxnut milk pudding. Learn how to make special vrat phirni in a few simple steps.
Prep Time30 mins
Cook Time30 mins
Cooling Time2 hrs
Total Time1 hr
Course: Dessert
Cuisine: Indian
Servings: 6
Calories: 344kcal
Author: Hina Gujral


  • Saucepan


For Makhana Phirni:

  • 1 liter full-cream milk (full fat milk)
  • 2 Cup lotus seeds (foxnuts/makhana)
  • ½ teaspoon saffron (kesar)
  • 1 teaspoon green cardamom powder (elaichi powder)
  • ½ Cup granulated white sugar or to taste
  • 2 tablespoon ghee (clarified butter)
  • ¼ Cup almonds (badam)
  • ¼ Cup pistachio

Ingredients for Phirni Parfait:

  • 2 Cup diced fruits (peach, mango, apple)
  • 2 tablespoon pomegranate pearls
  • 1 tablespoon sliced pistachio/almonds
  • 2 white bread slices
  • ¼ Cup ghee (clarified butter)


How To Make Kesar Makhana Phirni:

  • Make a coarse powder of almonds and pistachio in the blender. Set aside until required.
  • In pan heat ghee and roast foxnuts for 5 minutes. Pulse in a blender once to make a coarse powder. Keep aside
  • Take milk in a heavy-bottomed pan, add the cardamom powder and saffron strands. Boil on low flame. Keep on stirring at regular intervals.
  • Once the milk is reduced to half the original amount add the foxnut powder and dry fruits powder. Stir to combine nicely. 
  • Allow the milk to simmer until it thickens and stir at regular intervals. Add the sugar, simmer the phirni for 3 - 5 minutes or till sugar is dissolved and then turn off the heat. 
  • Allow the phirni to cool down completely. Keep it in the fridge until ready to serve. 

How To Assemble Phirni Parfait:

  • Dice the fruits into bite-size pieces. Slightly dry roast the nuts. 
  • Heat ghee in a pan and fry the bread croutons till crisp and golden. Transfer to a plate lined with paper towel. 
  • Divide an equal portion of makhana phirni into the serving bowls/glasses. Add a layer of fruits, nuts and bread croutons. 
  • Serve makhana phirni parfait immediately. 



  • It is best to use full fat milk for making creamy Indian desserts such as phirni. 
  • Stir the milk at regular intervals while simmering to avoid burning. Use a wooden spoon to stir the milk and phirni. 
  • Do not make a fine powder of dry fruit or foxnut. 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 nearly done. 
  • Phirni thickens in texture after cooling. Hence, adjust the consistency accordingly. 
  • Allow phirni to chill in the fridge for 4 - 5 hours or overnight before serving or assembling the parfait. 


Calories: 344kcal | Carbohydrates: 29g | Protein: 8g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 49mg | Sodium: 72mg | Potassium: 326mg | Fiber: 2g | Sugar: 26g | Vitamin A: 291IU | Vitamin C: 1mg | Calcium: 209mg | Iron: 1mg