Photo: Gaurav Dhwaj Khadka · CC BY-SA 4.0 · Wikimedia Commons

Jammukashmir · Dessert

Phirni

Traditional 2. Phirni recipe

🧺 Ingredients

• ½ cup rice flour (60g, or ground basmati 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 warm milk
• 2 tbsp almonds (12g, sliced)
• 1 tbsp pistachios (8g, sliced)
• 1 tbsp ghee (15g)
• Few silver leaves (0.5g, optional)

👩‍🍳 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 completely smooth (no lumps)
3. Heat 1 tbsp ghee in separate pan on low-medium heat
4. Toast almonds 2 min until light golden, remove
5. Toast pistachios 1 min, remove
6. Keep ½ tbsp ghee in pan
7. Heat 2 cups milk in heavy pan on medium heat until it comes to gentle boil
8. Slowly pour rice flour mixture into hot milk while stirring constantly with whisk
9. Stir continuously to prevent lumps from forming
10. Reduce heat to low
11. Continue cooking 8-10 min, stirring every 1 min
12. Mixture should thicken as flour cooks and milk reduces
13. Rice flour should be fully cooked (no raw flour taste)
14. Test by tasting tiny spoon: should be creamy, not grainy
15. Add cream, sugar, cardamom powder, stir well
16. Cook 5 min more until pudding coats spoon thickly
17. Add saffron milk with threads, stir gently
18. Chill 30-45 min in refrigerator
19. Visual cue: Creamy pudding texture, milky-white with saffron wisps, smooth when spoon passes through, chilled (cold to touch), nut garnish on top
20. ---

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