Phirni Recipe (Firni) - Best Dessert For Ramadan and Eid
This timeless phirni recipe is prepared in the same manner as my grandparents did, evoking a sense of warmth and nostalgia. It holds a significant place at every festive gathering, often celebrated as the best dessert for Ramadan, Eid, family reunions and a fantastic option for potluck gatherings. Bursting with the rich and creamy texture of coarsely ground rice, saffron milk, sugar, khoya, and infused with the delightful aroma of cardamom and rose water, it is finished off with a sprinkle of roasted nuts.
Print
Pin
Servings: 4 Persons
Calories: 160kcal
Ingredients
- ¼ cup Basmati Rice
- 20 strands Saffron (Zafran)
- 1 L Milk
- ½ cup sugar (white/brown)
- 1 cup Khoya optional
- 8 pods Green cardamom seeds
- ½ teaspoon Rosewater (Arq e gulab)
- 1 tablespoon Almonds
- 1 tablespoon Pistachios
Instructions
- Preparation of Rice: Thoroughly rinse basmati rice until it is clean, then soak it overnight to soften the grains.
- Once soaked, drain the water completely and allow the rice to dry at room temperature. After it has dried, coarsely grind it using a grinder.
- Preparation of Saffron milk: Place saffron strands in a cup of lukewarm milk and allow them to dissolve for 5 to 10 minutes.
- Phirni Cooking: Start by pouring milk into a pan and bringing it to a boil. Once boiling, add the soaked rice and stir quickly to prevent any lumps from forming.
- Continuously stir the mixture over low heat until the rice is soft and fluffy, resulting in a thick and creamy consistency.
- Next, incorporate saffron-infused milk, sugar, crushed cardamom seeds or powder, khoya, and rose water. Mix well to achieve a uniform texture.
- Cook on low heat while keeping an eye on the thickness of the phirni; if it appears semi-thick, remove it from the heat and promptly transfer it to a bowl to preserve a smooth texture.
- Top it off with roasted pistachios and almonds! Once the phirni reaches room temperature, place it in the refrigerator to chill before serving.
Video
Notes
- Ensure you use the correct ratios of milk and rice; otherwise, the phirni could end up either too runny or too firm. If it turns out runny, continue cooking it on low heat. While cooking, keep stirring the mixture with a rubber spatula, as both the milk and rice tend to stick to the bottom, which can impart a burnt taste.
- Choose your pot for making firni with care. Stainless steel pots work well! If you opt for a nonstick pan, be sure to stir frequently, as the sugar combined with milk can adhere to the surface.
- To enhance the sweetness of the firni, you can use any one of these; brown sugar, white granulated sugar, or jaggery.
- Using full-fat cow milk is ideal for preparing phirni.
- Adding khoya or mawa contributes to a wonderfully creamy texture in the phirni. You can also use condensed milk, or skip both if you're using particularly creamy milk. Avoid making firni with skimmed milk unless you have been specifically advised to do so.
- If you're preparing zafrani phirni, remember to double the amount of saffron, as it gives a subtle yellow and light brown hue.
- In the absence of rose water (arqe gulab), you can substitute it with kewra essence. Incorporate your favorite nuts into the phirni mixture or use them as a topping.
Nutrition
Serving: 100g | Calories: 160kcal
