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Kesar Phirni Recipe - Creamy Indian Rice Pudding infused with Saffron and cardamom - served chilled with slivered almonds and Pistachios.
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Kesar Phirni - Festive Saffron Rice Pudding

Kesar Phirni - Festive Saffron Rice Pudding made with whole milk, rice and sugar, served in earthen pots on festivals.
Course Dessert, indian dessert, pudding
Cuisine Indian
Cook Time 40 minutes
Author Chhavi

Ingredients

  • 1 Litre Whole Milk
  • ½ Cup While Sugar I usually add only ¼ cup
  • 4 Green Cardamom pods
  • 2 Pinch Saffron
  • 4 tablespoon Basmati Rice
  • 1 tablespoon Slivered almonds (Optional)
  • 1 tablespoon Slivered Pistachip (Optional)

Instructions

  • Soak the rice in water for 2-4 hours.
  • Take one pinch of Saffron and soak it in 2 tablespoon 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.