How To Make Phirni
You\\\’ll gobble up this phirni recipe by the spoonful. The Indian version of rice pudding is made fragrant with basmati rice, cardamom, and saffron.
Prep:
30 mins
Cook:
30 mins
Total:
1 hr
Ingredients
- 2 tbsp basmati rice
- water, for soaking
- 4 cups full cream milk
- ¼ cup sugar
- ¼ tsp cardamom powder, elachi powder
- 2 tbsp saffron milk
- dry fruits, chopped
Instructions
- in a small bowl, soak basmati rice for 30 minutes then drain water. Blend rice to a coarse paste and set aside.
- In a thick bottomed pan or kadai, bring milk to a boil on low heat. Stir occasionally and simmer for 10 minutes or until milk thickens.
- Add rice paste. Simmer and stir for 5 minutes. Do not let lumps form. Cook until rice is completely cooked.
- Stir in sugar, saffron milk, and cardamom powder. Mix well until milk turns creamy and thick.
- Chill in the fridge. Serve with dried fruits on top.
Nutrition
- Sugar: 49g
- :
- Calcium: 624mg
- Calories: 453kcal
- Carbohydrates: 60g
- Cholesterol: 60mg
- Fat: 16g
- Fiber: 1g
- Iron: 1mg
- Monounsaturated Fat: 3g
- Polyunsaturated Fat: 1g
- Potassium: 775mg
- Protein: 18g
- Saturated Fat: 9g
- Sodium: 192mg
- Vitamin A: 815IU
- Vitamin C: 1mg
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