Firni, also known as Phirni, is a popular creamy dessert that originated in the Indian subcontinent. It is a rice-based pudding made with ground rice, milk, sugar, and various flavorings such as cardamom, saffron, and rose water. The dish has a rich and velvety granular texture, similar to rice pudding or custard.
To make firni, rice is soaked and ground into a coarse paste, which is then cooked with milk over low heat until it thickens. Sugar and flavorings are added to enhance the taste. The mixture is then poured into individual serving bowls or a large dish and chilled until set. It is often garnished with nuts such as almonds, pistachios, or cashews, and sometimes sprinkled with rose petals or edible silver foil before serving.
I grew up eating Firni as my mom made it very often for special occasions. Since the ingredients are very similar, it is very close in taste to Rice kheer. But I always preferred the creamy and slightly thicker set texture of Firni or Phirni. So when my mom was visiting us this time in the US, I asked her to make it and carefully documented the recipe for everyone. I love to serve phirni in small earthen pots called kulhad. It gives this super simple dessert a very rustic feel.
Whether you’re a seasoned cook or a novice in the kitchen, this recipe will guide you through the process, ensuring a delightful dessert that will leave everyone craving for more.
Ingredients used to make Firni (Phirni) recipe
There are only 4 key ingredients used to make Firni. You can optionally decorate and garnish it with nuts, edible rose petals, or even silver vark (edible silver sheet) of your choice.
- 1 litre Whole Milk
- ¼ cup raw rice, lightly filled
- 1/3 cup Sugar
- ¼ teaspoon cardamom powder
- Crushed pistachios or slivered almonds for garnish
How to make Firni (Phirni) at home
- Wash the rice properly till the water runs clean. Use a small blender jar to grind the rice, using as little water as possible. The ground rice paste should resemble coarse sooji- the granules should not be too fine or too large.
- Add milk to a heavy bottom pot and bring it to a boil on medium-high heat. Carefully monitor it as it comes to a first boil to avoid any spillovers.
- After the first boil, lower the heat to medium and add the ground rice paste. Keep cooking and stirring the milk and rice mixture to avoid sticking to the bottom.
- Cook for 7-8 minutes and then add the sugar.
- Continue cooking and stirring on medium to low heat for another 10 minutes approximately. The mix will thicken considerably and begin to bubble. Turn off the heat and add ground cardamom.
- Pour the phirni into individual serving containers. Let it cool completely at room temperature before covering it and storing it in the refrigerator. Garnish with pistachios or almonds. Best served cold.
Recipe tips to make Firni (Phirni)
- Add a splash of water to the bottom of your cooking pot before you add the milk to avoid the milk from sticking to the bottom.
- If you like rose flavor, add a teaspoon of rose water at the end of the cooking process and stir to incorporate in the phirni. Rose and cardamom are a great combination. Decorate the phirni with edible rose petals.
- You can also flavor the firni with saffron (kesar). Saffron-cardamom is a great combination as well. Add 7-8 strands of saffron when boiling the milk.
- You will know that the phirni is done cooking when the mixture thickens considerably and you see large bubbles bursting.
- The phirni will continue to thicken over time as it cools, so it is important to immediately pour the cooked phirni into the containers you want it to be set.
Final Thoughts
Definitely make this easy Indian dessert Phirni recipe next time you are entertaining at home. Served in small earthen pots (kulhad) they make a delightful presentation and are so yummy and a light dessert.
FAQs- Phirni recipe
Yes, absolutely. Replace regular milk with oat or plant-based milk to make vegan phirni. I prefer the creamier texture of oat milk and I feel that it withstands cooking better than other plant-based milks.
Firni is made with rice which is naturally gluten-free food, so yes this recipe is gluten-free.
Since this recipe of phirni is assembled in individual serving bowls, the servings would depend on the size of your bowl. I would say that this quantity would make 4 large, 6 medium, or 8 small servings.
Other simple Indian desserts to try
Recipe Card: Firni (Phirni)
Firni (Phirni): Creamy rice pudding with 4 ingredients
Light and refreshing Indian rice pudding
6
servings15
minutes30
minutesIngredients
1 litre Whole Milk
1/4 cup White rice
1/3 cup White sugar (See note)
1/4 teaspoon Cardamom powder
crushed pistachios or almonds for garnish (optional)
Method
- Wash the rice properly till the water runs clean. Use a small blender jar to grind the rice, using as little water as possible. The ground rice paste should resemble coarse sooji- the granules should not be too fine or too large.
- Add milk to a heavy bottom pot and bring it to a boil on medium-high heat. Carefully monitor it as it comes to a first boil to avoid any spillovers. After the first boil, lower the heat to medium and add the ground rice paste.
- Keep cooking and stirring the milk and rice mixture to avoid sticking to the bottom. Cook for 7-8 minutes and then add the sugar. Continue cooking and stirring on medium to low heat for another 10 minutes approximately. The mix will thicken considerably and begin to bubble. Turn off the heat and add ground cardamom.
- Pour the phirni into individual serving containers. Let it cool completely at room temperature before covering it and storing it in the refrigerator. Garnish with pistachios or almonds. Best serve cold.
Recipe Video
Tips
- If you like your desserts very sweet, add another tablespoon of sugar.
- Add a splash of water to the bottom of your cooking pot before you add the milk to avoid the milk from sticking to the bottom.
- If you like rose flavor, add a teaspoon of rose water at the end of the cooking process and stir to incorporate in the phirni. Rose and cardamom are a great combination. Decorate the phirni with edible rose petals.
- You will know that the phirni is done cooking when the mixture thickens considerably and you see large bubbles bursting.
- The phirni will continue to thicken over time as it cools, so it is important to immediately pour the cooked phirni into the containers you want it to be set.
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