Kesar Phirni – Saffron Rice Pudding
Creamy Kesar Phirni made with coarsely ground basmati rice, reduced whole milk, saffron and cardamom. A traditional chilled Indian rice pudding that's perfect for festivals and dinner parties.
Servings 6
Calories 201kcal
Ingredients
- 1 litre Whole Milk
- 4 tablespoons Basmati Rice
- ½ Cup Granulated White Sugar I usually add only ¼ cup
- 4 Green Cardamom pods
- 2 Pinch Saffron
Optional Garnish
- 1 tablespoons almonds Slivered
- 1 tablespoons Pistachio Slivered
Instructions
- Wash the basmati rice and soak it in water for 2–4 hours.
- Add one generous pinch of saffron to 2 tablespoons warm milk. Set aside to infuse.
- Add the remaining milk to a heavy-bottomed saucepan or kadai. Lightly crush the cardamom pods and add them to the milk.
- Bring the milk to a boil, then reduce the heat and simmer for 15–20 minutes, stirring occasionally so it doesn't catch at the bottom.
- Continue reducing until the milk is roughly half its original volume. Remove the cardamom pods.
- Drain the soaked rice and pulse it in a blender until coarsely ground. It should resemble coarse semolina. Do not grind it into a smooth paste.
- Add the ground rice, sugar and saffron-infused milk to the reduced milk.
- Cook over low heat for about 10 minutes, stirring regularly so the rice doesn't settle at the bottom.
- Check that the rice is cooked. Continue cooking uncovered until the phirni is thick but still pourable.
- Remove from the heat and let it cool slightly.
- Pour into individual earthen pots, ramekins or dessert bowls.
- Cover and refrigerate for at least 4 hours, preferably overnight.
- Garnish with the remaining saffron, slivered almonds and pistachios before serving chilled.
Notes
Rice texture
The rice should be coarsely ground—not powdered and not blended into a smooth paste. This slightly gritty rice is what gives phirni its characteristic texture. Consistency
The phirni should still be pourable when you take it off the heat. It will thicken considerably once chilled. Too thick?
Stir in a little warm milk. Too thin?
Cook uncovered for a few more minutes over low heat. Sugar
I generally use about ¼ cup because I prefer a less-sweet phirni. Increase to ½ cup if you like your Indian desserts sweeter. Saffron
Soaking saffron in warm milk before adding it helps release its color and fragrance. Clay pots
Earthen pots aren't essential, but they absorb some moisture from the pudding and help create a thicker set texture. Make ahead
Phirni is an excellent make-ahead dessert. I prefer making it the night before and chilling it overnight. Storage
Keep covered in the refrigerator and eat within 2–3 days.
The rice should be coarsely ground—not powdered and not blended into a smooth paste. This slightly gritty rice is what gives phirni its characteristic texture. Consistency
The phirni should still be pourable when you take it off the heat. It will thicken considerably once chilled. Too thick?
Stir in a little warm milk. Too thin?
Cook uncovered for a few more minutes over low heat. Sugar
I generally use about ¼ cup because I prefer a less-sweet phirni. Increase to ½ cup if you like your Indian desserts sweeter. Saffron
Soaking saffron in warm milk before adding it helps release its color and fragrance. Clay pots
Earthen pots aren't essential, but they absorb some moisture from the pudding and help create a thicker set texture. Make ahead
Phirni is an excellent make-ahead dessert. I prefer making it the night before and chilling it overnight. Storage
Keep covered in the refrigerator and eat within 2–3 days.
Nutrition
Calories: 201kcal | Carbohydrates: 29g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 21mg | Sodium: 66mg | Potassium: 302mg | Fiber: 1g | Sugar: 25g | Vitamin A: 284IU | Vitamin C: 0.4mg | Calcium: 223mg | Iron: 0.3mg