Phirni A North Indian Delicacy | Glutenfreewhisk

Phirni dessert or Fhirni is an Indian delicacy especially North Indian that is made like Kheer but the Phirni consistency is thicker, richer, yummier that you will not want to stop eating it. Today I am sharing an easy recipe of Phirni with you all and Phirni with condensed milk is the best recipe that you can prepare that fulfill the sweet craving or is perfect recipe to make when you have more guests at your home as it is quick easy sweet recipe loved by all.

The one question that arises in everyone's mind is why Phirni and not Kheer? What is the difference between Phirni and Kheer? As I have mentioned earlier that the major difference is in its consistency, where the Phirni consistency is thicker and Kheer is generally thin or flowy. Also, in Phirni, rice is not used as a whole but is grounded coarsely so that when you eat it you feel that small dot sized sweat rice grains in your mouth. Although, Phirni cooking is similar to Kheer cooking but it's all about your taste choices and your taste buds that makes a difference.

Phirni ingredients are simple and its a simple quick dessert. I have tried all the Phirni dishes be it Phirni with Jaggery, Phirni with coconut and coconut milk, Phirni with condensed milk and my personal favorite is Phirni with condensed milk and that's what I want to share today.


Phirni Ingredients:

50 gm Rice, Soaked overnight
500 ml Milk
1 tsp Green Cardamon Powder
7-8 Strands of Saffron, Soaked in warm Milk
200-250 gm Condensed Milk
Chopped Nuts of choice

1 tsp Chironji

1 tsp melon seeds

1 tbsp desiccated coconut

For Garnish use chopped nuts and dried Rose petals

Method to make Phirni:

1. Ground the soaked rice coarsely.

2. In a thick bottom pan add ghee. Roast chironji, almonds, pistachios, melon seeds, and desiccated coconut. Add milk to it and let is heat a little. Now add the coarsely grounded rice. Allow this to cook in simmer until half done. That is rice are cooked by 70-80%.

3. Add the green cardamom powder and soaked saffron milk to it.

4. Now add condensed milk and cook it again till the rice are done completely and the consistency is starting to thicken.

5. Turn the flame off and cool down the pot. Once cool place the pot in the refrigerator and let is chill overnight or at least 8 hours.

6. Serve straight out of refrigerator garnishing with chopped nuts & rose petals or tulsi leaves.

Note: Stirring continuously is very important so that the rice does not stick at the bottom of the pan. For precaution I have already mentioned to use a thick bottom pan.

Phirni tastes best when eaten chilled, but it can also be eaten hot too, depends on your choice.

Phirni or Rice pudding | Glutenfreewhisk