How to make Phirni -

Creamy rice pudding flavoured with saffron and cardamom.

Sanjeev Kapoor

This recipe is from the book Khazana of Indian Recipes.

Main Ingredients : Rice (चावल), Milk (दूध)

Cuisine : Punjabi

Course : Desserts


Phirni Recipe Card


Creamy and grainy at the same time, a phirni is the perfect dessert to complete a grand meal. Coarse rice paste cooked in milk flavoured with sugar, cardamom powder and saffron till thick. Garnished with pistachios phirni is best served chilled. It is one of the Indian desserts that is not excessively sweet and that is my favourite part about it.

Prep Time : 1-1.30 hour

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Phirni Recipe

  • Rice soaked 5 tablespoons

  • Milk 1 litre

  • Saffron (kesar) a pinch

  • Sugar ¾ cup

  • Green cardamom powder ½ teaspoon

  • Pistachios blanched, peeled and sliced 10-15


Step 1

Drain and grind the rice to a coarse paste. Bring milk to a boil. Add rice paste dissolved in a little water or cold milk.

Step 2

Cook till rice is completely cooked, stirring constantly. Add saffron and mix well.

Step 3

Add sugar and cardamom powder and cook till sugar is completely dissolved. Pour into earthenware or china bowls and garnish with pistachios.

Step 4

Chill in a refrigerator for an hour before serving.

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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.