Kashmiri dessert : Phirni


Phirni is a conventional Kashmiri dessert that is made the use of milk and rice.


  • 3 tablespoons uncooked white rice
  • 1liter milk
  • 1 teaspoon ghee
  • 10-10 strands saffron
  • ½ cup sugar
  • ½ teaspoon rose water
  • 4-4 Almond and Pistachio chopped for Garnishing


  1. Rinse rice with water and soak it in 1 cup of water for an hour.
  2. Drain the water and upload the rice to the small jar of a blender together with 1 tablespoon water and mix to make a rough paste.
  3. Heat ghee in a non-stick heavy backside medium length pan over medium heat.
    When the ghee is hot, upload complete milk to the pan and convey it to a boil. Keep stirring often at the same time as heating.
  4. Add the floor rice and saffron to the milk and stir well.
    Reduce the warmth to low for 20-20 mins till the phirni has thickened. The consistency of phirni need to be like that of a thick custard.
  5. Keep stirring at everyday periods at the same time as cooking to keep away from the formation of lumps. Also, preserve scraping the edges of the pan regularly. Keep in thoughts that it’ll similarly thicken upon cooling.
  6. Add sugar and rose water to the pan and blend well. You can alter the sugar in line with your taste. Cook for some other minute till the sugar is dissolved.
  7. Transfer the phirni into character serving earthen bowls. You can use glass or ceramic bowls too. You also can serve the phini in a single huge serving bowl as opposed to serving it in character servings.
  8. Garnish with slivered almonds and pistachios. Dried rose petals also can be used for garnishing. Cover the bowls with plastic wrap in order that the phirni doesn’t soak up the scent from the refrigerator and refrigerate it for 4-five hours earlier than serving.
  9. Use any flavorful white rice to make this dessert. I use basmati rice however Gobindo Bhog, Indrayani, Ambemohar, and many others may be used too.
  10. To make it vegan, use coconut milk or almond milk as opposed to everyday milk and pass including the ghee.


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