Phirni, which is a magnificent, creamy dessert made with rice combined with milk, cream, sugar and some saffron strands for flavouring. Traditionally, phirni is always cooked over low heat so that the milk thickens while cooking. The thickened milk along with rice is then flavoured with cardamom, almonds and pistachios. The phirni is a common preparation in most Punjabi households and is traditionally served in earthenware bowls.
I used hormone-free milk that is sourced from Irish cows of Europaea free range farms by Olive Tree Trading. It made the phirni all the most enticing. 🙂
Get the recipe below.
- A pinch of saffron (kesar) strands
- 1 litre Cow's milk (full cream) - Europaea- Cow's Milk - Olive Tree Trading
- 1/2 Cup long grained rice (basmati)
- 1 Cup or around 6 tbsp sugar
- 4 Green cardamom (elaichi)
- 1/4 Cup Almonds (badam)
- 1/4 Pistachios (pista)
- For The Garnishing
- A few chopped almonds (badam)
- Rose Petals
- Wash and soak rice in water for about 1 hour/60 mins.
- Drain and grind the rice to a coarse paste.
- Make a fine powder of pistachios, almond and cardamom in a mixer. Set aside till required.
- Heat the milk in a pan till it comes to a boil, then simmer.
- Cook till rice is completely cooked, stirring constantly.
- Add sugar and continue stirring till it begins to thicken.
- Mix in the chopped dry fruits. Add saffron and mix well.
- Pour the mixture into serving bowls
- Refrigerate for 2-3 hours.
- Serve this delicious summer dessert chilled garnished with chopped almonds and rose petals.