A milk-based dessert having velvety consistency, rich flavors and the amazing taste is phirni. Phirni is very simple to make, just as kheer. However, texture and consistency wise, it is very different from kheer. Phirni can be flavored in a number of ways. One can make mango phirni, badaam phirni, kesar phirni, etc. Likewise, phirni can be prepared using different ingredients. This phirni recipe uses rice, which is the most common ingredient for phirni. Further, this is an easy and quick phirni recipe. It uses condensed milk. The addition of condensed milk not only reduces the cooking time but also adds a lot of flavor to the phirni.
There are so many desserts prepared using milk, rice, and sugar. Kheer is the most common one! In South, India payasam is prepared which is very close to the kheer. And a different texture of the rice brings so much difference in the dessert and makes a new dessert i.e. phirni.
As already mentioned, phirni can be prepared using different ingredients. This is the recipe for rice phirni. And as the name suggests it calls for
Rice: Rice is properly soaked and then ground to rava like consistency and used to make phirni.
Milk: Full cream milk will definitely give better phirni. But you can make it with whichever milk is available.
Condensed Milk: Homemade condensed milk has been used for this phirni recipe. I do make phirni without condensed milk too but certainly phirni prepared using condensed milk is tastier and creamier and so quick to make. Therefore I wanted to share this recipe on the blog. If you are looking for a phirni recipe without milkmaid or condensed milk you can check the kesar phirni recipe is on the blog.
Flavoring and garnishing: I have flavored the rice phirni with little cardamom powder and garnished it with chopped nuts and fresh rose petals. You can also add kesar, rose water, etc. to flavor the phirni.
Following things should be kept in mind for perfect phirni recipe
Serve it cold as a dessert.
1.This recipe serves 3-4 persons.
2.In a pan heat 2 cups of milk. Let it come to a simmer.
3.Meanwhile, transfer ¼ cup of soaked rice in a grinding jar.
4.Grind to a semolina like texture.
5.Add 2-3 tbsp of water in the ground rice and add the rice and water mixture in the simmering milk. Also add a handful of chopped nuts.
6.Cook till the rice is soft and mushy. This will take 5-7 minutes.
7.Add 200 grams of milkmaid along with the cardamom powder prepared with the seeds of 3-4 cardamoms.
8.Mix well. And switch off the flame.
9.Set the phirni in earthen bowls. Garnish with chopped almonds (badaam) and fresh rose petal. Refrigerate for a couple of hours.
10.Serve cold. Bon appetite.
11.Make it for a party. Prepare and leave it to set. At the party just serve it as it is.
12.Or make on special occasions or festivals.
PREP TIME 35 minutes (30 minutes soaking time)
COOK TIME 10 minutes
TOTAL TIME 15 minutes + 30 minutes passive time
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