Phirni is a popular dessert from Punjab and is traditionally served in earthenware. It’s similar to kheer (rice pudding) but with a wonderful creamy texture.
60gms long grain rice (Basmati)
1 litre whole milk
100-110 gms sugar
6 each – almonds & pistachios chopped
6 cardamom pods, seeds finely ground
6 few saffron strands
almonds & pistachios (blanched)
1. Wash and soak rice in ½ cup of water for an hour.
2. The water and blend into a coarse paste. Add ¼ cup milk to the paste and stir to combine.
3. Take a heavy base pan and wash the inside with running water before adding milk. This helps avoid the milk burning at the base. Now on medium heat bring milk to a boil and then simmer for 5 minutes.
4. Add cardamom powder, sugar, almonds, pistachios and saffron and mix till the sugar dissolves.
5. Gradually pour in the rice paste stirring continuously. Cook on low for 10 minutes until the mixture thickens and stir continuously. Once the mixture attains a smooth consistency remove from heat.
6. Pour the mixture into earthenware/ ceramic/ glass bowls. If using plastic bowls, please wait till it cools to room temperature.
7. Garnish with pistachios, almonds and saffron.
8. Chill in the refrigerator for a few hours and serve.
Phirni can be served warm or cold. It tastes better when chilled.
Traditionally garnished with almonds and pistachios but you can you can top with chocolate curls, mango pieces or strawberries.