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Indian

Classic Phirni

Classic phirni is a North Indian ground-rice milk pudding chilled in clay bowls with cardamom, saffron and nuts.

Published and reviewed by Kitchgrow on 1 September 2026Updated

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Classic Phirni

1 hr 25 mintotal

55 min hands-on30 min hands-off

Prep 30 min · Cook 25 min

Serves
2
Difficulty
Medium
Spice
None
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Allow 30 minutes to soak the basmati rice, then chill the cooked phirni for 2 to 3 hours so it sets in the bowls.

Method

  1. Drain the soaked basmati rice completely. Grind it in a mixer without adding water to form a coarse, rava-like (semolina) paste. Keep aside.

  2. In a heavy-bottomed pan, bring the full fat milk to a boil. Reduce the heat to low.

  3. Take a small portion of the hot milk, mix it into the coarse rice paste to avoid lumps, and slowly add this mixture to the boiling milk while stirring continuously.

  4. Cook on low heat for 15-20 minutes, stirring frequently, until the rice is tender and the milk thickens.

    15–20 min

  5. Add sugar, saffron milk, and cardamom powder. Stir well and cook for another 3-4 minutes until the sugar dissolves completely.

    3–4 min

  6. Turn off the heat. Pour the hot phirni into small terracotta/clay bowls (shikoras) for traditional flavor, or regular dessert bowls.

  7. Garnish with chopped mixed nuts. Let it cool, then refrigerate for 2-3 hours until set and chilled.

    2–3 hr

How to tell it's done

Phirni should be thick and spoonable, with tiny soft rice grains suspended in chilled reduced milk.

Getting it right

Tip

Grind the soaked rice coarse, not smooth. A paste makes phirni heavy, while tiny grains give the pudding its set texture.

What to serve it with

Serve chilled in shikoras or small bowls with chopped pistachios, almonds and saffron milk.

Common mistakes

The phirni turns lumpy or gluey.
Temper the rice paste with hot milk before adding it to the pan, and stir steadily while it cooks. Fine paste or high heat makes it gluey.

Storing and reheating

Refrigerate phirni covered for up to 3 days. Do not freeze it because the milk pudding turns grainy after thawing.