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
| 1/4 cup | basmati rice |
| 3 cups | whole milk |
| 1/2 cup | sugar |
| 1/4 teaspoon | cardamom powder |
| 10-12 | saffron strands |
| 2 tablespoons | almonds, blanched and sliced |
| 2 tablespoons | pistachios, sliced |
| 1 tablespoon | rose water |
| — | pinch of salt |
Instructions
- 1 Wash the basmati rice thoroughly and soak it in water for 30 minutes.
- 2 Drain the rice and spread it on a clean cloth to dry for a few minutes.
- 3 Grind the dried rice into a coarse powder using a blender or mortar and pestle.
- 4 In a heavy-bottomed pan, bring the whole milk to a boil over medium heat.
- 5 Add the ground rice to the boiling milk, stirring continuously to avoid lumps.
- 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 Add sugar, cardamom powder, saffron strands, and a pinch of salt to the mixture, stirring well to combine.
- 8 Continue to cook for another 5 minutes until the sugar is completely dissolved.
- 9 Remove from heat and stir in the rose water.
- 10 Pour the phirni into serving bowls and let it cool to room temperature.
- 11 Garnish with sliced almonds and pistachios.
- 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.