How to make Gulkand Phirni -

Candied rose and rose syrup add a lovely colour and flavour to the phirni.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Gulkand (गुलकंद), Rice (चावल)

Cuisine : Punjabi

Course : Desserts

Gulkand Phirni

Gulkand Phirni Recipe Card


Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 0-5 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Select Taste

Ingredients for Gulkand Phirni Recipe

  • Gulkand (kesari) 3 tablespoons

  • Rice soaked 5 tablespoons

  • Milk 2 1/2 + 1/4 cups

  • Sugar 1/4 cup

  • Rose syrup 4 tablespoons

  • Pistachios chopped 2 tablespoons


Step 1

Put rice and ¼ cup milk in a mixer jar and grind coarsely.

Step 2

Heat remaining milk in a non-stick pan and add ground rice. Cook, stirring continuously, till the rice is fully cooked and the mixture thickens.

Step 3

Add sugar and gulkand, mix well and cook for 2-3 minutes.

Step 4

Pour the phirni into the earthen kasore and drizzle a little rose syrup over each kasore.

Step 5

Garnish with pistachios.

Step 6

Serve hot or chilled.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.