Phirni ( Rice Pudding with Nuts and infused Saffron flavour)

Today's recipe is one of my favourite sweet dishes. Though I like quite some, this one is the most favourite of all. Its name is Phirni. This dish brings a lot of memories back to my mind. Being from Lucknow India, this recipe has held a special place in my heart. I remember, in cold winter weddings, this dessert used to be served to the guests. I use to wait for dinner to get over and hog over these mouthwatering plate of Phirni. 
Traditionally, it is made my of ground rice, milk, saffron and nuts and served in earthen clay bowls known as Shikoras in India. But nowadays there are many variations of this dish like strawberry Phirni, Mango Phirni, Chocolate Phirni.   It is a typical North Indian dessert. Today I am sharing the authentic and traditional Saffron and Nuts Phirni. It's super delicious and creamy.

In this recipe, I have soaked the rice for 1 hour and then ground into a fine. paste with a help of some water. Then boiled the milk. Once the milk is boiled then I have added little by little the rice paste to the boiling milk. Cooked the rice and milk together until the rice is fully cooked and the milk is thickened. In between, I have added all the flavourings like Saffron stands, nuts, green cardamom powder, sugar and pinch of yellow food colouring (though optional). I like to add a little bit of food colour to give that authentic light yellow colour to the Phirni. Then I set the Phirni in the refrigerator for a minimum of 4 hours before serving.

My Youtube Video for this recipe:-

My complete written recipe as follows:-

Preparation Time:- 10 minutes  Standing Time:- 1+4 hours  Cooking Time:- 30 minutes
Total Time:- 5 hours 40 minutes

Number of  Servings:- 4 -5 persons

1 cup = 250 ml
¾ cup = 200 ml
½ cup = 125ml
1/3 cup = 80 ml
1 tablespoon = 15 ml
1 teaspoon = 5 ml
½ teaspoon = 2.5 ml
¼ teaspoon = 1.25 ml

*Whole Milk:- 1 litre + ½ cup
* Rice:- ½ cup
* Sugar:- ¾ cup
* Pistachio chopped:- 4 tablespoon + garnishing
* Kesar (Saffron) :- 15 - 18 strands
* Green Cardamom Powder:- 1 teaspoon
* Yellow Food Colour:- ½ teaspoon (optional)
* Salt:- a pinch (to enhance all the flavours)

1. Wash and soak rice in a cold water for at least 30 minutes. Grind it coarsely with a help of a ½ cup of water.  Take it out in a bowl and add ½ cup of milk to it. Mix it well. (We add milk to the rice paste so that it does not form any lumps while boiling with the milk.)

2. Now add milk to a heavy bottomed pan and bring it to a boil by continuously stirring in between.  Once the milk is boiled add the rice and milk mixture to the milk in 3 batches. Stir well after every addition of rice mixture. You can switch to whisk from ladle and mix. The flame should be over medium-low heat.

3. Add saffron, green cardamom powder, yellow food colour to the milk. Stir in between. When the milk starts to thicken, add the sugar to it. (You can adjust the sugar according to your taste.) Mix and cook all the ingredients till the milk is thickened and the rice is cooked fully. ( The consistency of the milk should not be too runny or too thick, it should be thick but of pouring consistency.) Add the chopped Pistachios to a pan. Mix well everything.

4. Switch off the flame and keep it aside for 2 minutes. After that pour it into a bowl (preferably clay bowls called Shikoras, to give that earthy flavour to the Phirni.) or any bowl of your choice. Tap to release the air bubbles if any. (Pour it into the bowls when hot otherwise, it will set in the pan itself.)

5. Garnish it with some chopped pistachios, chopped almonds and strands of Saffron. Keep it aside to cool it completely

6. Place it in the refrigerator for 8 - 12 hours or overnight. Serve chilled as a dessert.

* If you want you can add flavours of your choice like rose flavour, strawberries and mangoes instead of Saffron and pistachios.

Serving Tips:- Serve chilled as a dessert.

Do try my recipe and leave your comments below. Till then Happy Cooking.!

Creative Commons by Madhurima Roy is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License


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