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Firni (Phirni)

Firni

Firni (Phirni) is a classic North Indian dessert made by slowly simmering coarsely ground Basmati rice in rich, full-fat milk until it transforms into a silky, custard-like delicacy. Unlike Kheer, which is prepared with whole rice grains, traditional Firni derives its signature velvety yet subtly grainy texture from a finely ground rice paste. Delicately flavored with aromatic cardamom and often garnished with nuts and saffron, this royal dessert is traditionally served chilled in earthen bowls, making it a refreshing and elegant finale to any meal.

Prep Time 30 mins
Cook Time 60 mins
Total Time 1 hr 30 mins
Cooking Method:
Cuisine: ,
Courses:
Difficulty: Intermediate
Servings: 4
Description

Firni (Phirni) is a classic North Indian dessert made by slowly simmering coarsely ground Basmati rice in rich, full-fat milk until it transforms into a silky, custard-like delicacy. Unlike Kheer, which is prepared with whole rice grains, traditional Firni derives its signature velvety yet subtly grainy texture from a finely ground rice paste. Delicately flavored with aromatic cardamom and often garnished with nuts and saffron, this royal dessert is traditionally served chilled in earthen bowls, making it a refreshing and elegant finale to any meal.

Ingredients
  • 1/4 cup Basmati Rice
  • 1 ltr Full-Cream Milk
  • 1/2 cup Sugar
  • 12 strands Saffron (Kesar)
  • 1/2 tsp Green Cardamom Powder
  • 1 tsp Rose Water or Kewra Water
  • 10 Almonds (blanched, peeled, and sliced)
  • 10 Pistachios (blanched, peeled, and sliced)
Instructions
  1. 1
    Prep the Rice and Nuts
    1. Wash the basmati rice thoroughly, then soak it in water for 20 to 30 minutes.
    2. Drain the water completely and let the rice grains air-dry on a plate or kitchen towel.
    3. Transfer the dry rice to a mixer-grinder. Grind it for a few seconds until it reaches a coarse, sand-like texture (resembling semolina/sooji). Do not blend it into a fine powder.
    4. Soak the almonds and pistachios in boiling water for 20 minutes, peel off their skins, and slice them finely.
  2. 2
    Boil the Milk
    1. Pour the 1 litre of whole milk into a heavy-bottomed pan or kadai.
    2. Take 1 tablespoon of warm milk from the pan, mix it with the saffron strands in a small bowl, and set it aside to infuse.
    3. Bring the remaining milk to a boil over medium heat, stirring occasionally to prevent it from burning.
  3. 3
    Cook the Firni 
    1. Lower the heat. Take your ground rice and mix it with 2–3 tablespoons of cold milk or water to form a smooth slurry (this prevents lumps from forming when added to the hot milk).
    2. Gradually pour this rice mixture into the boiling milk while stirring continuously.
    3. Cook on low to medium heat for 12–15 minutes. Stir frequently and scrape the sides of the pan. The mixture will begin to thicken as the rice softens.
  4. 4
    Add Sweetener and Flavours

    1. Once the rice granules are completely cooked and soft, add the sugar and the saffron-infused milk.
    2. Mix well. The mixture will temporarily turn a bit runny as the sugar melts. Keep simmering for another 5–6 minutes until it thickens back to a custard-like consistency.
    3. Turn off the heat. Stir in the green cardamom powder, rose water (or kewra water), and half of the chopped nuts.
  5. 5
    Set and Chill
    1. Pour the hot firni into individual serving bowls. Traditionally, earthen clay bowls (matkas/shikoras) are used because they absorb excess moisture and give the dessert a lovely earthy aroma.
    2. Garnish the top with the remaining sliced almonds and pistachios.
    3. Let the bowls cool to room temperature, then cover them and refrigerate for at least 3 to 4 hours before serving.
Read it online: https://indiafoodz.com/recipe/firni-phirni/