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

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


  • 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)


  • 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.