phirni recipe

Phirni Recipe | Firni Recipe | How to Make Phirni Recipe At Home

How to Make Phirni Recipe At Home

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.

Phirni recipe: Ingredients for 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.

Phirni: Tips for perfect phirni

Following things should be kept in mind for perfect phirni recipe

  1. Soak the rice for at least 30 minutes.
  2. Grind the soaked rice to get semolina like texture.
  3. Add water in the ground rice and add the ground rice and water mixture in milk. Do not add ground rice in milk directly otherwise lumps could be formed.
  4. Simmer phirni till it is thick. Remember it will thicken once it cools downs, and thicken even more if it is set in earthen bowls.

Difference between kheer and phirni

  1. To make phirni rice is ground, whereas whole or broken rice is used to make kheer instead of ground rice.
  2. Phirni has a very thick and creamy consistency. The consistency of kheer can vary according to choice.
  3. Phirni is generally served and set and earthen clay cups. Whereas kheer is not so served/set.

Recipes similar to Phirni recipe

You might like our collection of kheer recipes which has a recipe for perfect rice kheer, dry fruits kheer, etc.

How to serve Phirni?

Serve it cold as a dessert.

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How to make Phirni

1.This recipe serves 3-4 persons.

phirni recipe

2.In a pan heat 2 cups of milk. Let it come to a simmer.

phirni recipe

3.Meanwhile, transfer ¼ cup of soaked rice in a grinding jar.

phirni recipe

4.Grind to a semolina like texture.

phirni recipe

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.

phirni recipe

6.Cook till the rice is soft and mushy. This will take 5-7 minutes.

phirni recipe

7.Add 200 grams of milkmaid along with the cardamom powder prepared with the seeds of 3-4 cardamoms.

phirni recipe

8.Mix well. And switch off the flame.

phirni recipe

9.Set the phirni in earthen bowls. Garnish with chopped almonds (badaam) and fresh rose petal. Refrigerate for a couple of hours.

phirni recipe

10.Serve cold. Bon appetite.

phirni recipe

11.Make it for a party. Prepare and leave it to set. At the party just serve it as it is.

phirni recipe

12.Or make on special occasions or festivals.

phirni recipe

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Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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