Ingredients:
- ¼ cup basmati rice
- ½ glass water (for grinding)
- 2 liters full-fat milk
- 1½ cups sugar (adjust to taste)
- 1 tablespoon cashew nuts, finely chopped
- 1 tablespoon almonds, finely chopped
- ¼ teaspoon cardamom powder
- Few saffron strands (optional)
Instructions:
- Wash and soak the rice in water for 30 minutes.
- Drain and grind the soaked rice with ½ glass of water into a smooth paste.
- In a heavy-bottomed pan, bring the milk to a boil.
- Once it boils, reduce the flame and let it simmer. Stir continuously.
- Gradually add the ground rice paste into the milk, stirring constantly to avoid lumps.
- Keep stirring on a low flame until the mixture thickens and the rice is cooked well.
- Add sugar, chopped dry fruits, and cardamom powder. Stir well and cook for 5–7 minutes more.
- If the phirni thickens too much, add a little milk to adjust consistency.
- Turn off the flame once desired thickness is reached.
- Pour into serving bowls or earthen pots (mitti kulhads) and let it cool.
- Refrigerate for a few hours before serving.
Nutritional Information (General):
- Calories: 230 kcal
- Carbohydrates: 28g
- Protein: 6g
- Fat: 10g
- Calcium: 20%
- Iron: 3%
- Sugar: 18g
Cooking Tips & Variations:
- Saffron Delight: Add a few saffron strands soaked in warm milk for extra aroma and a golden hue.
- Rose Touch: Add a few drops of rose water just before turning off the flame for floral notes.
- Nut-Free: Skip nuts if allergic; phirni tastes great plain as well.
- Vegan Option: Use almond milk and coconut cream instead of dairy milk (texture may vary).
Common Mistakes & Fixes:
- Mistake: Rice forms lumps.
Fix: Always stir continuously while adding rice paste. - Mistake: Phirni sticks to the pan.
Fix: Use a thick-bottomed pan and low flame; keep stirring. - Mistake: Too thick after cooling.
Fix: Add warm milk to adjust consistency before serving.
Chef’s Tips & Tricks:
- Always grind rice finely for smooth texture.
- Chill phirni for at least 3–4 hours for best taste.
- Use earthen pots for a traditional aroma and to keep it cool naturally.
- Stirring constantly is the key to preventing sticking and achieving creamy texture.
Brand Suggestions:
- Milk: Cravendale or Tesco Whole Milk
- Basmati Rice: Tilda or Laila
- Cardamom Powder: TRS or Natco
- Nuts: Whitworths Chopped Nuts
- Saffron: Schwartz or KTC
- Cookware: Prestige or Lakeland Heavy-bottom Pan
Equipment & Tools:
- Heavy-bottomed saucepan
- Wooden spatula
- Blender or grinder
- Serving bowls or earthen pots
- Ladle
Pairing Suggestions:
- Enjoy phirni after a rich Indian meal like biryani or curry.
- Pair it with crispy samosas or pakoras for a sweet-salty combo.
- Serve during festive feasts with masala chai or rose milk.
Allergen Information:
- Dairy: Contains milk – not suitable for those with lactose intolerance or dairy allergies.
- Tree Nuts: Contains cashews & almonds – can be omitted for nut-free version.
- Gluten-Free: Naturally gluten-free – ensure no cross-contamination.
Recipe Instructions Step by Step:
Step 1: Soak and Grind Rice
Wash ¼ cup basmati rice and soak it in water for 30 minutes. Drain and grind it with ½ glass of water to form a fine paste.
Step 2: Boil the Milk
In a heavy-bottomed pan, bring 2 liters of full-fat milk to a boil. Reduce the flame and let it simmer, stirring often.
Step 3: Add Rice Paste
Slowly add the ground rice paste into the simmering milk. Stir constantly to avoid forming lumps.
Step 4: Cook the Mixture
On low flame, cook the mixture until the rice is completely cooked and the phirni thickens. Stir continuously to prevent sticking.
Step 5: Add Sweetener and Flavor
Add 1½ cups of sugar, ¼ teaspoon of cardamom powder, and 1 tbsp each of finely chopped almonds and cashews. Cook for another 5–7 minutes.
Step 6: Adjust Consistency
If the phirni appears too thick, add a bit more milk and stir well.
Step 7: Set and Chill
Pour the phirni into small bowls or traditional clay pots. Let it cool completely and then refrigerate for 3–4 hours.
Step 8: Garnish and Serve
Garnish with a few saffron strands or chopped nuts and serve chilled.