Phirni is a creamy dessert (rice pudding) made with Basmati rice, milk and sugar as fundamental components and flavoured with cardamom/ rose water, saffron and garnished nuts.
You can also make Phirni for particular events, festivals Diwali, Eid and Ramadan.
Take a look at this South Indian Paal payasam recipe and sheer khurma recipe on this web site.
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Phirni or firni is launched in India by the Mughals, after that we embraced it as a part of culinary custom in India and there are such a lot of variations, every including distinctive flavours and components to the fundamental recipe. Right here is my model of Phirni which you can simply make at residence.
Table of Contents
Elements
Listed here are the components wanted to make phirni.
- Basmati rice – sometimes used for flavour, straightforward cooking nature.
- Milk – I used full fats milk, UHT, however recent milk works effectively too.
- Sugar – White sugar for sweetening
- Rose water – I add this for it is candy perfume.
- Cardamom – For great aroma.
- Pistachios – It appears stunning in addition to good texture to the dessert.
- Saffron – I used for garnishing.
Please test my recipe card under for actual measurements.
Step-by-step directions
Let’s examine make phirni with step-by-step images and directions.
- Wash and soak basmati rice in scorching water for quarter-hour with ¼ cup water.
- Then take it in a blender with ¼ cup water and grind it to a paste. I floor to a finer than rava/ suji texture.
- Deliver 4 cups of milk to boil in a heavy bottomed vessel.
- As soon as it boils, simmer for 10 minutes.
5. After that, add the bottom rice step by step stirring in. It simply will get caught on the backside and excessive possibilities of getting burnt.
6. So maintain mixing all the underside, scraping the underside.
7. As soon as thick add sugar and it’ll loosen the feel moreover. You may add extra milk whether it is too thick.
8. Let the sugar soften and mix effectively. Change off the flame.
9. Settle down utterly and add rose water, combine effectively.
10. Refrigerate and serve chilled with nuts, saffron topping. I soaked pistachios in heat water for 15 minutes and chopped it for the garnish.
They historically serve phirni in mud pots referred to as a shakoora. I had some matkas with me through which I served it. This makes the pudding extra thick in texture.
This is the bronze kadai (affiliate hyperlink) I used on this recipe.
Substitutions & Variations
- You can also make this as rose phirni including roohafza or saffron phirni by including saffron whereas simmering the milk.
- Combine fruit puree with chopped fruits topping to cooled phirni to make it flavoured. Mango, lychee, apple, strawberry are some good concepts.
- As an alternative of grinding rice, you can even use rice flour to make this rice pudding.
- You can even use millets rather than rice. I’ve already shared it as Gulabi kheer.
Storage
You may maintain the chilled phirni for couple of days within the fridge. Because it makes use of milk, I might not suggest greater than that.
Prime Tip
- Add sugar after the rice will get cooked.
- Be certain to maintain stirring to keep away from lumps within the texture.
- Soaking rice helps in creamy texture in addition to straightforward cooking.
- Add the flavouring brokers in direction of the tip. This brings out one of the best flavour.
FAQ
Be certain to grind the rice easy and thicken the milk earlier than including floor rice.
Rice texture, preparation (cooking course of), flavours, consistency, serving model, regional variations. Kheer is generally made with entire rice, whereas phirni is made with floor rice.
Grind with water and make it a liquid as a substitute of thick paste. Additionally as a substitute of grinding to effective paste, let it have some texture. Maintain stirring for easy texture, in any other case the milk + rice caught in backside can have an effect on the feel.
Recipe card
Phirni Recipe | Firni Dessert | Indian Rice Pudding
Phirni is a creamy dessert (rice pudding) made with Basmati rice, milk and sugar as fundamental components and flavoured with cardamom/ rose water, saffron and garnished nuts.
Equipments (Amazon Affiliate hyperlinks)
Elements
- ¼ cup Basmati rice
- 4 cups Milk
- ½ cup Sugar
- ¼ teaspoon Rose water
- 1 Cardamom powdered
- 2 tablespoon Pistachios
- 1 pinch Saffron
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Directions
-
Wash and soak basmati rice in scorching water for quarter-hour with ¼ cup water.
-
Then grind it to a paste. I floor to a effective rava/ suji texture.
-
Deliver 4 cups of milk to boil in a heavy bottomed vessel.
-
As soon as it boils, simmer for 10 minutes.
-
After that, add the bottom rice step by step stirring in. It simply will get caught on the backside and excessive possibilities of getting burnt.
-
So maintain mixing overlaying all the underside, scraping the underside.
-
As soon as thick add sugar and it’ll loosen the feel moreover. You may add extra milk whether it is too thick.
-
Let the sugar soften and mix effectively. Change off the flame.
-
Settle down utterly and add rose water or cardamom. Combine effectively.
-
Refrigerate and serve chilled with nuts, saffron topping. I soaked pistachios in heat water for 15 minutes and chopped it for the garnish.
Notes
- Add sugar after the rice will get cooked.
- Be certain to maintain stirring to keep away from lumps within the texture.
- Soaking rice helps in creamy texture in addition to straightforward cooking.
- Add the flavouring brokers in direction of the tip. This brings out one of the best flavour.
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