Name: Creamy Kesar Badam Phirni: Kid-Friendly Indian Rice Pudding
Prep time: 130 min
Cook time: 30 min
Total time: 160 min
Ingredients: 1/2 cup Rice (basmati, soaked in water for 30 minutes); 1 liter Milk (full cream milk recommended for richer texture); 1/2 cup Almonds (blanched and skinned); 3/4 cup Sugar (adjust to your sweetness preference, granulated); 10-15 threads Saffron (dissolved in 1 tablespoon of warm water); 1/4 tsp Cardamom (ground green cardamom (elaichi)); 2 tablespoons Pistachios (chopped); 2 tablespoons Rose Petals (for garnish, optional)

Creamy Kesar Badam Phirni: Kid-Friendly Indian Rice Pudding

2 hours 40 minutes

772 reads

4.17 from 6 votes

Indian

About Creamy Kesar Badam Phirni: Kid-Friendly Indian Rice Pudding

This luxurious Kesar Badam Phirni recipe is a delightful twist on a classic Indian dessert, perfect for even the pickiest eaters! Inspired by my daughter's dislike of nuts, I cleverly blended almonds into the rice, creating an incredibly creamy and rich pudding packed with hidden nutrition. It's so good, she never suspects the secret ingredient!

Served in traditional kulhads (clay pots), this phirni evokes the charm of a bustling Indian market. My family was absolutely delighted, thinking I'd bought it from a sweet shop! Prepare to impress your guests with this irresistible treat – it's guaranteed to be a star at your next gathering.

This easy-to-follow recipe ensures a perfect, creamy texture every time. Get ready to experience the magic of homemade Kesar Badam Phirni!

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Recipe Time & More

Prep2 10

Cook30

Total2 40

Calories352 kcal

Serves

Served AsDesserts

Recipe TasteCrunchy Sweet

Ingredients

For the Phirni

▢ 1/2 cup Rice basmati, soaked in water for 30 minutes
▢ 1 liter Milk full cream milk recommended for richer texture
▢ 1/2 cup Almonds blanched and skinned
▢ 3/4 cup Sugar adjust to your sweetness preference, granulated
▢ 10-15 threads Saffron dissolved in 1 tablespoon of warm water
▢ 1/4 tsp Cardamom ground green cardamom (elaichi)

For Garnishing

▢ 2 tablespoons Pistachios chopped
▢ 2 tablespoons Rose Petals for garnish, optional

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Instructions

Prepare the Rice and Almond Paste

Wash the basmati rice and soak it in water for 30 minutes. Then, blend the soaked rice and blanched almonds into a smooth paste using a blender.

Cook the Phirni

Heat the whole milk in a heavy-bottomed pan over medium heat until it comes to a boil. Reduce heat to low.
Gradually add the rice and almond paste to the boiling milk, stirring constantly to prevent lumps from forming. Continue to stir frequently as the mixture thickens.
Cook on low heat until the rice is completely cooked and the mixture has thickened to a creamy consistency (about 20-25 minutes). Stir in the dissolved saffron.

Sweeten and Flavor

Stir in the sugar and cardamom powder. Cook for another 2-3 minutes, stirring gently. Remove from heat.

Serve and Garnish

Pour the phirni into serving dishes (kulhads are traditional!). Let it cool completely before refrigerating for at least 2 hours to chill thoroughly.
Garnish with chopped pistachios and rose petals before serving.

Recipe Notes

Expert Tips for the Perfect Phirni

For an extra creamy phirni, use full-fat coconut milk in addition to or instead of some of the cow's milk.
Soaking the rice is crucial for a smoother texture. Don't skip this step!
Using a heavy-bottomed pan prevents sticking and burning while cooking the phirni.
Adjust the sugar quantity according to your taste preference.