Sweet & Subtle Phirni

Phirni is a rice pudding from the cuisine of the Indian Subcontinent, made by boiling rice, broken wheat, tapioca, or vermicelli with milk and sugar; it is flavoured with cardamom, raisins, saffron, cashews, pistachios or almonds.

Phirni is usually thick and served as a custard consistency and is cold while the similar dessert Kheer is a more liquidy version of it and is mostly served warm.

It is really a quick dessert to make and  is quite healthy. So let’s get on with the recipe:


  • 1 Tin or 500 gms Sweetened Condensed Milk *

  • 100 gms Rice

  • 3 Cups Full Cream Milk

  • 1 Tsp Cardamom Powder

  • 1 Tsp Rose Water

  • 3-4 Sliced Almonds and Pistachios for garnish 


  • Soak the rice for about 1 hour.

  • Drain and grind it to a fine paste. Make sure you do not have granules of rice left or else it won’t taste good.

  • In a heavy bottomed saucepan heat milk and rice on medium heat and stir continuously so it gets well combined. 

  • Stir well so that the milk does not stick to the bottom. Cook for about 4-7 minutes until the rice gets combined well.

  • Now add sweetened condensed milk to it and stir. The condensed milk gives it a really delicious taste and makes the mixture thick.

  • Remove from flame and add the cardamom powder and rose water.

  • Now you can divide the mixture in serving bowls. I used an earthen pot as it is a traditional way of serving and also adds to the flavour of the Phirni.

  • Garnish with almonds and pistachios and refrigerate to chill for about 3-4 hours.

  • You would see how nice and thick your Phirni has turned to. Enjoy !


* You can also substitute the condensed milk with normal granulated sugar according to your taste.


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