Photo: Gannu03 · CC BY-SA 4.0 · Wikimedia Commons

Jammukashmir · Breakfast

Phirni

Traditional 10. Phirni recipe

🧺 Ingredients

• ½ cup rice flour (60g, or ground rice)
• 2 cups whole milk (480ml)
• 1 cup heavy cream (240ml)
• ¼ cup sugar (50g)
• ¼ cup water (60ml)
• ½ tsp cardamom powder (1g)
• 4-5 saffron threads (0.5g), soaked in 2 tbsp milk
• 2 tbsp sliced almonds (12g)
• 1 tbsp sliced pistachios (8g)
• 1 tbsp ghee (15g)
• Few edible silver leaves (optional, 0.5g)

👩‍🍳 How to make Phirni

1. Soak saffron threads in 2 tbsp warm milk 10 min (colour and flavour extract)
2. Mix rice flour with ¼ cup water until smooth, lump-free paste
3. Heat 2 tbsp ghee in pan on low heat, toast almonds 2 min until light golden, remove
4. Toast pistachios 1 min, remove both nuts to plate
5. Heat 2 cups milk in heavy pan on medium heat, bring to gentle boil
6. Slowly pour rice flour mixture into milk while stirring constantly (no lumps form)
7. Reduce heat to low, cook 8-10 min stirring every 1 min until thickens and flour cooks
8. Add cream, sugar, cardamom powder, stir well
9. Cook 5 min more until pudding coats spoon back thickly
10. Add saffron milk with threads, stir gently
11. Chill 30 min in refrigerator
12. Visual cue: Creamy, pourable pudding, milky-white with saffron wisps, smooth texture, chilled but not cold
13. ---

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