Kashmiri Phirni
A creamy pudding made from coarsely ground rice cooked slowly in milk, flavoured with saffron and cardamom, traditionally set and served in small clay bowls.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 230 kcal
Equipment
- •Heavy pan
- •Clay bowls for setting
Nutrition
Per serving, approximate
- Calories
- 230 kcal
- fat
- 8 g
- carbs
- 33 g
- fibre
- 1 g
- protein
- 7 g
- calories
- 230 kcal
Instructions
- 1
Soak the rice for 30 minutes. Drain it well and grind into coarse grains, not a fine powder.
- 2
Bring the milk to a boil in a heavy pan. Turn down the heat so it simmers gently.
- 3
Add the ground rice a little at a time. Stir continuously so no lumps form.
- 4
Cook on low heat for about 20 minutes, stirring often. It should thicken like a pudding.
- 5
Add the sugar and stir well. Cook for another 5 minutes.
- 6
Stir in the saffron milk and cardamom powder.
- 7
Pour into small clay bowls and cool to room temperature. Chill in the fridge until set.
- 8
Top with thinly sliced almonds and pistachios. Serve chilled.
Chef's tips
Grind the rice coarsely to give phirni its classic slightly grainy texture, unlike smooth kheer (rice pudding). Stir constantly so the milk does not burn.
Ingredient substitutions
- clay bowls → regular ceramic bowls, though the flavour will differ slightly
Storage
Refrigerate for up to 2 days, covered.
Reheating
Serve chilled; not meant to be reheated.
Common mistakes to avoid
- •Grinding the rice too fine, which makes it smooth like kheer (rice pudding) instead of grainy phirni.
Serving suggestions
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