Phirni
A creamy, delicately spiced rice pudding from North India, thickened with ground rice and infused with cardamom, rose water, and nuts. Chilled and topped with pistachios, it's elegant yet simple to make.
- Total time
- 25 min
- Servings
- 4
- Calories
- 280
- Protein
- 9g
Ingredients
- 4 cups whole milk
- ¼ cup rice flour
- ⅓ cup sugar
- 4 whole green cardamom pods, crushed
- 1 tablespoon rose water
- ¼ cup unsalted pistachios, chopped
Instructions
- 1
Pour 3.5 cups of milk into a medium saucepan and place it over medium-high heat until small bubbles appear at the edges and steam begins to rise, about 3–4 minutes.
- 2
Measure the remaining 0.5 cup of milk into a small bowl, then whisk in the rice flour until no lumps remain and the mixture looks like thin cream.
- 3
Slowly pour the rice flour mixture into the hot milk while stirring constantly with a wooden spoon to prevent lumps from forming.
- 4
Add the 4 crushed cardamom pods to the milk and stir once to distribute them evenly, then reduce the heat to medium.
- 5
Stir the mixture every 30 seconds for 5–6 minutes until it thickens visibly, coats the back of a spoon, and the raw rice-flour flavor disappears.
- 6
Stir in the 0.33 cup of sugar and cook for 1 minute more, stirring constantly, until the sugar dissolves completely.
- 7
Remove the saucepan from heat and stir in the 1 tablespoon of rose water until it is fully incorporated and the pudding smells fragrant.
- 8
Pour the phirni through a fine-mesh sieve into a bowl to remove the cardamom pods and any remaining lumps, pressing gently with the back of a spoon.
- 9
Divide the phirni evenly among four shallow bowls or traditional terracotta cups, filling each about three-quarters full.
- 10
Cover each bowl loosely with plastic wrap and refrigerate for at least 2 hours, or until very cold and set to a custard-like consistency.
- 11
Just before serving, sprinkle the chopped pistachios evenly over the top of each bowl in a small mound in the center.
Tools you’ll need
- medium saucepan with lid
- small bowl
- whisk
- wooden spoon
- fine-mesh sieve
- four shallow bowls or terracotta cups
- plastic wrap
- tablespoon and teaspoon measures
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