How to make it
5 steps. Take it one step at a time.
Wash and soak the Basmati rice
Wash and soak the Basmati rice in water for 30 minutes. Drain completely and grind into a coarse paste or granular powder using a blender with very little water or milk.
30 minBring the milk to a boil
In a heavy-bottomed pan, bring the milk to a boil. Once it boils, lower the heat and let it simmer for 5-8 minutes until slightly reduced.
8 minAdd the ground rice paste
Add the ground rice paste to the boiling milk. Stir continuously on low to medium heat to ensure no lumps are formed. Continue to cook for 15-20 minutes until the rice is cooked and the mixture thickens to a custard-like consistency.
20 minAdd the sugar, cardamom powder, and the saffron
Add the sugar, cardamom powder, and the saffron (soaked in milk). Mix well and cook for another 5 minutes until the sugar is completely dissolved and the Phirni is thick.
5 minPour the mixture
Pour the mixture into individual serving bowls or traditional clay bowls. Garnish with slivered almonds and pistachios. Allow it to cool to room temperature, then refrigerate for at least 2 hours before serving.
2 hr
A little kitchen wisdom
Traditional Phirni is always made with ground rice, not whole rice like Kheer. For the best flavor, serve it in clay bowls (shikoras) which absorb excess moisture and impart an earthy aroma.
