Kashmiri Phirni

Kashmiri Phirni

Kashmiri Phirni

Veg

Ground rice simmered in full-fat milk until it thickens to a creamy, barely-set pudding fragrant with cardamom and saffron — poured warm into small, unglazed clay bowls and chilled until it just sets. The clay bowl absorbs excess moisture and imparts a subtle earthiness. Garnished with saffron threads, crushed pistachios, and dried rose petals; served at Kashmiri celebrations and Eid gatherings.

Cuisines

Kashmiri Mughlai

Best for

Lunch Dinner

Recipe

Prep: 20 min Cook: 40 min Total: 60 min 2-3 servings

Ingredients

basmati rice 1/4 cup Basmati rice
Milk 3 cups Milk , whole
sugar 1/2 cup Sugar
cardamom 1/4 teaspoon Cardamom , powder
Saffron 10-12 Saffron , strands
Almond 2 tablespoons Almond , blanched and sliced
Pistachio 2 tablespoons Pistachio , sliced
rose water 1 tablespoon Rose water
salt — Salt , pinch of

Instructions

  1. 1 Wash the basmati rice thoroughly and soak it in water for 30 minutes.
  2. 2 Drain the rice and spread it on a clean cloth to dry for a few minutes.
  3. 3 Grind the dried rice into a coarse powder using a blender or mortar and pestle.
  4. 4 In a heavy-bottomed pan, bring the whole milk to a boil over medium heat.
  5. 5 Add the ground rice to the boiling milk, stirring continuously to avoid lumps.
  6. 6 Reduce the heat to low and cook the mixture, stirring frequently, until it thickens and the rice is cooked, about 20-25 minutes.
  7. 7 Add sugar, cardamom powder, saffron strands, and a pinch of salt to the mixture, stirring well to combine.
  8. 8 Continue to cook for another 5 minutes until the sugar is completely dissolved.
  9. 9 Remove from heat and stir in the rose water.
  10. 10 Pour the phirni into serving bowls and let it cool to room temperature.
  11. 11 Garnish with sliced almonds and pistachios.
  12. 12 Refrigerate for at least 2 hours before serving.

Tips

For a richer taste, use full-fat milk and ensure constant stirring to prevent the mixture from sticking to the pan.