How to make Kesar Phirni
Kesar phirni is made by boiling ground rice in Saffron flavoured milk.The whole process takes less than an hour to make.
Though the cooking process is easy, there is one step which is crucial – reducing the whole milk to a point that it’s almost half it’s starting volume.This step will reduce the water content in the milk and make the pudding extra creamy and thick.
Once your phirni is made, it has to be chilled,prefferably in earthenware.
Variations of Phirni
By changing the flavours, you can make a lot of different types of phirnis. Some great flavours that I personally love are -Rose Phirni ,Makhana Phirni ,Mango Phirni & Pista Phirni.
Phirni can also be made dairy free by using almond milk or any other nut milk instead.If using nut milk, the milk doesn’t need to be reduced.Also, swap out white sugar for jaggery if you are avoiding processed sugar.
Difference between Kheer and Phirni
Serving Phirni in Earthenware
- 1 Litre Whole Milk
- 1/2 Cup While Sugar I usually add only 1/4 cup
- 4 Green Cardamom pods
- 2 Pinch Saffron
- 4 Tbsp Basmati Rice
- 1 tbsp Slivered almonds (Optional)
- 1 tbsp Slivered Pistachip (Optional)
- Soak the rice in water for 2-4 hours.
- Take one pinch of Saffron and soak it in 2 tbsp of warm milk.
- Using a thick bottomed pan or kadai, heat the milk.Add crushed Cardamom pods.Bring to boil and simmer for 15-20 minutes ,while stirring it occasionally.
- The milk should approximately reduce to half it's volume.Remove the cardamom pods.
- Grind the rice coarsely.(DO NOT MAKE A PASTE!)
- Add the sugar, soaked kesar and coarsely ground rice to the reduced milk.
- Give it all a stir.Cover and cook for 10 minutes on low flame.Check the consistency and if the rice is cooked.
- Cook in open flame (without a lid or cover) to make it thicker.
- Let it cool slightly.Pour it into earthen pots for added flavour.Cover and chill overnight.
- Garnish with a few strands of kesar and slivered almonds and pistachios.