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Puja, festival or wedding, no occasion is ever complete without Phirni. Interestingly, this north Indian dessert of rice cooked in sweetened milk is popular all over the country, known by different names and prepared with slight modifications. In the south, for instance, the same recipe is prepared with their varieties of raw, short-grained rice, and served hot at the start of a meal! Yet, there too, it is an indispensable part of festive menus. Here, we show you hot to make authentic north Indian Phirni, slow-cooked to get the perfect consistency and incredibly rich aroma. Exercise your creativity when it comes to garnishing this. While some stick to slivered nuts, others like to garnish this traditional delicacy with dried or fresh fruits and even rose petals.

Phirni recipe - How to make Phirni

Soaking time:  60 minutes   Preparation Time:    Cooking Time:    Total Time:     Makes 5 servings
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4 tbsp long grained rice (basmati) , soaked for 1 hour and drained
5 cups full-fat milk
6 tbsp sugar
1/2 tsp cardamom (elaichi) powder

For The Garnish
1 tbsp almond (badam) slivers

  1. Blend the rice in a mixer to a coarse paste without using any water. Keep aside.
  2. Boil the milk in a deep non-stick pan on a medium flame.
  3. Add the rice paste, mix well and cook on a slow flame for 15 minutes, while stirring continuously and scraping the sides of the pan.
  4. Increase the flame to medium and cook it for another 10 minutes, while stirring occasionally and scraping the sides of the pan.
  5. Add the sugar, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously and scraping the sides of the pan.
  6. Switch off the flame, add the cardamom powder and mix well. Keep aside to cool completely.
  7. Once cooled, refrigerate it for at least 1 hour.
  8. Serve chilled garnished with almond slivers.
Nutrient values (Abbrv) per serving
Energy344 cal
Protein9.3 g
Carbohydrates36.6 g
Fiber0.4 g
Fat13 g
Cholesterol32 mg
Sodium38.5 mg
Click here to view calories for Phirni
Phirni Video of Tarla Dalal