📝 About This Recipe
A cornerstone of Mughlai festivities, Phirni is a luxurious, slow-cooked ground rice pudding that defines elegance in Indian confectionery. Unlike its cousin Kheer, Phirni is crafted from finely ground Basmati rice, resulting in a velvety, uniform texture that melts on the tongue with whispers of cardamom and floral rose water. Traditionally served chilled in 'shikoras' (earthenware bowls), it absorbs a subtle earthy aroma that makes every spoonful an unforgettable sensory experience.
🥗 Ingredients
The Rice Base
- 1/4 cup Basmati Rice (high-quality long-grain, soaked for 30 minutes)
- 1 liter Full-Fat Whole Milk (do not use skim or low-fat for this recipe)
Sweetener and Aromatics
- 1/2 cup Granulated Sugar (adjust to taste)
- 15-20 pieces Saffron Strands (infused in 2 tablespoons of warm milk)
- 1 teaspoon Green Cardamom Powder (freshly ground for maximum aroma)
- 1 teaspoon Rose Water (culinary grade)
- 1/2 teaspoon Kewra Water (optional, for authentic Mughlai scent)
The Garnish
- 1 tablespoon Pistachios (slivered)
- 1 tablespoon Almonds (blanched and slivered)
- 1 teaspoon Dried Rose Petals (edible)
- 1 sheet Silver Leaf (Chandi ka Vark) (optional for a royal finish)
👨🍳 Instructions
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1
Rinse the Basmati rice under cold water until the water runs clear. Soak it in enough water for at least 30 minutes to soften the grains.
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2
After soaking, drain the water completely and spread the rice on a clean kitchen towel for 10 minutes to air dry slightly.
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3
Transfer the dried rice to a spice grinder or blender. Pulse into a coarse meal, similar to the texture of semolina (rava). Avoid grinding it into a fine powder or a paste.
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4
In a small bowl, take 2 tablespoons of warm milk and add the saffron strands. Set aside to let the vibrant color and flavor bloom.
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5
Pour the 1 liter of whole milk into a heavy-bottomed pan or kadai. Bring it to a gentle boil over medium heat, stirring occasionally to prevent scorching.
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6
Once the milk boils, lower the heat. Take about 1/2 cup of the hot milk and mix it with the ground rice meal in a separate bowl to create a slurry; this prevents lumps when adding to the main pot.
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7
Slowly pour the rice slurry into the boiling milk, whisking continuously with your other hand to ensure a smooth, lump-free mixture.
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8
Cook the mixture on low-medium heat for 20-25 minutes. Stir frequently, scraping the sides and bottom of the pan as the milk reduces and the rice softens.
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9
Check the consistency; once the rice is fully cooked and the mixture has thickened to a custard-like state, add the sugar and the saffron-infused milk.
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10
Continue to cook for another 5-7 minutes. The sugar will thin the mixture initially, so keep stirring until it thickens back up to coat the back of a spoon.
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11
Stir in the cardamom powder, rose water, and kewra water. Mix well for 1 minute and then turn off the heat.
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12
Immediately pour the hot Phirni into individual earthenware bowls (shikoras) or glass ramekins. The earthenware helps absorb excess moisture, creating a thicker set.
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13
Garnish the top with slivered pistachios, almonds, and dried rose petals while the pudding is still wet so they adhere.
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14
Allow the Phirni to cool to room temperature, then cover with foil and refrigerate for at least 4 hours, or preferably overnight. It must be served chilled to experience the authentic texture.
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15
Just before serving, apply a small piece of silver leaf (vark) if using, for a stunning presentation.
💡 Chef's Tips
Always use a heavy-bottomed pot to prevent the milk from burning at the base. If the Phirni becomes too thick after cooling, whisk in a tablespoon of cold milk to adjust the consistency before serving. For the best flavor, use high-quality aged Basmati rice; the fragrance is essential to the dish. Never add sugar until the rice is completely cooked, as sugar inhibits the softening of the rice grains. If using earthenware bowls, soak them in water for an hour and dry them before filling to ensure they don't impart a dusty taste.
🍽️ Serving Suggestions
Serve as a cooling finale after a spicy North Indian meal of Biryani or Nihari. Pair with a glass of chilled Masala Milk or a light Masala Chai. Decorate with edible silver leaf and whole rose buds for a wedding-style presentation. Serve alongside warm Gulab Jamun for a classic 'hot and cold' dessert combination. Enjoy it solo as a luxurious mid-afternoon treat on a hot summer day.