Creamy Phirni Recipe - North Indian Rice Pudding
A vegetarian North Indian Recipes recipe with milk - full cream, rice - soaked in water for at least 3 hours, cardamom (elaichi) pods/seeds - crushed. Ready in 1h 30m, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
13 steps- 1
To begin making the Creamy Phirni recipe, drain the soaked rice and add it to a mixer grinder
milk - full cream(250 grams)rice - soaked in water for at least 3 hours(1/2 cup) - 2
Grind the rice coarsely in a grinder by adding a little water or milk
milk - full cream(250 grams)rice - soaked in water for at least 3 hours(1/2 cup) - 3
The texture should be of fine grains and should not become a paste
- 4
Boil milk in a heavy bottomed pan
milk - full cream(250 grams) - 5
Once it starts boiling, add green cardamom into the milk
milk - full cream(250 grams)cardamom (elaichi) pods/seeds - crushed(2) - 6
Add sugar in the boiling milk and then add rice into it
milk - full cream(250 grams)rice - soaked in water for at least 3 hours(1/2 cup)sugar - adjustable(1 cup) - 7
Stir continuously it for at-least 20 minutes or till the rice gets cooked and the mixture turns slighlty thick
rice - soaked in water for at least 3 hours(1/2 cup) - 8
When it starts getting thick, turn off the heat and let the phirni cool properly
- 9
Pour the creamy phirni in kullads (earthen pots), top with pistachios and cover the pots
milk - full cream(250 grams) - 10
Keep it in fridge for 2 to 3 hours
rice - soaked in water for at least 3 hours(1/2 cup) - 11
Now take it out, garnish it with sliced almonds or pistachios and serve it chilled
tablespoons badam (almond) - thinly sliced(2) - 12
Serve Creamy Phirni as a dessert after your scrumptious meal or make it during Ramadan to celebrate the festival
milk - full cream(250 grams) - 13
Serve Creamy Phirni with delicious meal of Aloo Gobi Ki Sabzi, Ajwain Puri and Boondi Raita on a weekend for brunch or a meal
milk - full cream(250 grams)
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Creamy Phirni Recipe - North Indian Rice Pudding
A vegetarian North Indian Recipes recipe with milk - full cream, rice - soaked in water for at least 3 hours, cardamom (elaichi) pods/seeds - crushed. Ready in 1h 30m, serves 4.
Curated byKavya Sharma🇮🇳
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Directions
13 steps- 1
To begin making the Creamy Phirni recipe, drain the soaked rice and add it to a mixer grinder
milk - full cream(250 grams)rice - soaked in water for at least 3 hours(1/2 cup) - 2
Grind the rice coarsely in a grinder by adding a little water or milk
milk - full cream(250 grams)rice - soaked in water for at least 3 hours(1/2 cup) - 3
The texture should be of fine grains and should not become a paste
- 4
Boil milk in a heavy bottomed pan
milk - full cream(250 grams) - 5
Once it starts boiling, add green cardamom into the milk
milk - full cream(250 grams)cardamom (elaichi) pods/seeds - crushed(2) - 6
Add sugar in the boiling milk and then add rice into it
milk - full cream(250 grams)rice - soaked in water for at least 3 hours(1/2 cup)sugar - adjustable(1 cup) - 7
Stir continuously it for at-least 20 minutes or till the rice gets cooked and the mixture turns slighlty thick
rice - soaked in water for at least 3 hours(1/2 cup) - 8
When it starts getting thick, turn off the heat and let the phirni cool properly
- 9
Pour the creamy phirni in kullads (earthen pots), top with pistachios and cover the pots
milk - full cream(250 grams) - 10
Keep it in fridge for 2 to 3 hours
rice - soaked in water for at least 3 hours(1/2 cup) - 11
Now take it out, garnish it with sliced almonds or pistachios and serve it chilled
tablespoons badam (almond) - thinly sliced(2) - 12
Serve Creamy Phirni as a dessert after your scrumptious meal or make it during Ramadan to celebrate the festival
milk - full cream(250 grams) - 13
Serve Creamy Phirni with delicious meal of Aloo Gobi Ki Sabzi, Ajwain Puri and Boondi Raita on a weekend for brunch or a meal
milk - full cream(250 grams)
Rate this recipe
