Kesar Pista Phirni

This legacy of Mughal cuisine has me enthralled. I find this sugar-free version of the silky smooth dessert particularly irresistible as it leaves me with no feelings of guilt!

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Kesar Pista Phirni
Main Ingredients Saffron (kesar), Pistachios,blanched, peeled and sliced
Cuisine Moghlai
Course Mithais
Prep Time 11-15 minutes
Cook time 26-30 minutes
Serve 4
Taste Select Taste
Level of Cooking Medium
Others Veg

Ingredients list for Kesar Pista Phirni

  • a few thre Saffron (kesar)
  • 10-12 Pistachios,blanched, peeled and sliced
  • 5 cups Skimmed milk
  • 3 tablespoons Coarse rice flour
  • 3/4 teaspoon Green cardamom powder
  • 3 tablespoons Sugar substitute sucralose


  1. Bring the milk to a boil in a deep non-stick pan. Lower the heat and simmer, stirring continuously, till it reduces by half.
  2. Add the rice flour, mixed with a little water, and stir well to prevent lumps from forming. Bring the mixture to a boil.
  3. When it starts to thicken, lower the heat and simmer for a couple of minutes, stirring continuously. Add the cardamom powder and saffron, and mix well.
  4. When the mixture attains a thick custard-like consistency, remove from heat and stir in the sugar substitute.
  5. Pour the mixture into four individual earthenware bowls while still warm. Sprinkle sliced pistachios and refrigerate for at least two hours.
  6. Serve chilled.
  7. Makes 600 grams