Phirni
A creamy rice flour pudding infused with cardamom and rose water, served chilled. This delicate Indian dessert is studded with pistachios and almonds for a luxurious finish.
- Total time
- 30 min
- Servings
- 4
- Calories
- 240
- Protein
- 8g
Ingredients
- 1 liter whole milk
- 3 tablespoons rice flour
- ¼ cup sugar
- 4 whole green cardamom pods
- 1 tablespoon rose water
- 2 tablespoons blanched almonds, sliced
- 2 tablespoons shelled pistachios, sliced
- 2 sheets edible silver foil (optional)
Instructions
- 1
Crush the cardamom pods lightly to release the seeds.
- 2
Mix rice flour with 4 tablespoons of cold milk to form a smooth paste without lumps.
- 3
Pour remaining milk into a heavy-bottomed saucepan and bring to a boil over medium heat.
- 4
Add crushed cardamom pods and simmer for 2 minutes to infuse the flavor.
- 5
Slowly pour the rice flour paste into the hot milk while stirring constantly to avoid lumps.
- 6
Cook, stirring frequently, for 8–10 minutes until the mixture thickens and becomes creamy.
- 7
Remove from heat and stir in sugar and rose water until the sugar dissolves completely.
- 8
Strain the phirni through a fine sieve to remove cardamom pods and any lumps.
- 9
Pour into traditional earthenware bowls or serving dishes and let cool to room temperature.
- 10
Cover and refrigerate for at least 2 hours until chilled.
- 11
Serve chilled, garnished with sliced almonds, pistachios, and silver foil if using.
Tools you’ll need
- heavy-bottomed saucepan
- whisk
- wooden spoon
- fine sieve or strainer
- small bowl
- serving bowls
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