Phirni recipe with its step by step pictures. Learn how to make delicious Phirni at home.
Phirni is a very popular North Indian rice based milk pudding that is must on festive and celebratory occasions. It contains full cream milk, fine grain basmati rice, and sugar as its main ingredients and cardamom powder, saffron etc as flavoring agents, however, you can always use flavoring agents of your choice like rose water, kewra water to substitute cardamom powder and rose petals to replace saffron strands.
Like Kheer, Phirni is also made with rice and milk but the main difference between these two is to make Kheer whole rice is used and to make Phirni we use ground rice. You can also add some nuts in Phirni to enhance its flavor and texture.
Phirni is traditionally served in small earthenware bowl or matkis that are called Shikhoras, these are also called Matki Phirni and are very popular in most North Indian or Punjabi food joints. In this recipe I have used Saffron and Cardamom Powder to enhance the flavor, however, you can use any flavoring agent of your choice as I mentioned earlier too.
So let’s start making Phirni and here is the step y step recipe with pictures.
Ingredients to make Phirni:
Milk (Full Cream)- 2 liters
Long Grained Basmati Rice- 1/3 cup (Soaked in water for about 1-1.5 hours)
Saffron- Few Strands (Generous Quantity)
Sugar- 1 cup or As per your taste
Green Cardamom (Elaichi)- 6 or 7 (Crushed and powdered in a mortar and pestle)
Method to make Phirni:
1. Rinse rice a couple of time with clean water and soak it in water for 1 to 1.5 hour. Let the rice dry on its own or spread it on a kitchen towel to absorb excess water. Later grind the soaked and dried rice using an electric grinder.
2. The texture of the rice after grinding should be neither too small nor too large. Keep it aside.
3. Heat milk in a heavy bottom pan and bring it to a boil.
4. Reserve 2 tablespoon of milk in a bowl. Dry roast saffron strands for 10 seconds and soak them in the reserved milk.
5. Simmer the milk and add ground rice in it, stir it well and allow it to cook over medium flame.
6. Keep stirring at regular intervals so that lumps are not formed. Cook over medium flame for 15-20 minutes. It will start to thicken. Here is how it looked after 15 minutes of cooking.
7. Keep stirring and scraping the cream that forms around the vessel back into it. Now add dissolved saffron milk into it and mix well.
8. Cook for next 4-5 minutes, stirring occasionally over low-medium flame. Add sugar and mix well.
9. Add cardamom powder and mix well. Cook for next 2 minutes and turn off the flame.
10. Allow it to cool down to room temperature.
11. Refrigerate it for at least 1-2 hours before serving and then serve chilled and enjoy.
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