Luxurious Saffron Phirni: Creamy Indian Rice Pudding Recipe
45 minutes
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About Luxurious Saffron Phirni: Creamy Indian Rice Pudding Recipe
Indulge in the exquisite flavors of Zafrani Phirni, a luxurious Mughlai dessert. This creamy rice pudding boasts a delicate balance of fragrant saffron, rich almonds, and aromatic spices. The silky smooth texture and captivating golden hue make it a truly regal treat, perfect for special occasions or a memorable end to any meal.Our recipe simplifies the traditional method, ensuring a flawless result every time. With step-by-step instructions and expert tips, you'll master this elegant dessert with ease, impressing your family and friends with your culinary prowess.Experience the captivating essence of saffron and the comforting warmth of this classic Indian sweet. Prepare for a taste sensation that transports you to the heart of Mughlai culinary heritage.
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Recipe Time & More
Prep15 minutes
Cook30 minutes
Total45 minutes
Ingredients
For the Almond Paste:
- 1/2 cup Almonds blanched and peeled; also known as badam
For the Rice Paste:
- 1/4 cup Basmati Rice soaked for at least 1 hour
For the Phirni:
- 500 ml Milk
- 2 tbsp Sugar adjust to taste
- 1/4 tsp Cardamom Powder also known as elaichi
- 1.5 strands Saffron Strands high-quality saffron recommended
- 2 tbsp Mawa for extra richness; also known as khoya, optional
- 4 drops Kewra Water adds a delicate floral aroma; also known as pandanus water, optional
- 1 tbsp Raisins
- 2 sheet Silver Leaf vark, for garnish, optional
- 1/4 cup Water for soaking rice and saffron
Instructions
Prepare the Almond Paste
- Soak 1/2 cup almonds in warm water for 2-3 hours. Drain, peel, and blend into a smooth paste.
Prepare the Rice Paste
- Soak 1/4 cup basmati rice in water for at least 1 hour. Drain and blend into a smooth paste with a little water if needed.
Cook the Phirni
- In a heavy-bottomed pan, heat 500ml whole milk. Add 1.5 strands of saffron soaked in 1 tbsp of warm water, 1/4 tsp cardamom powder and 2 tbsp sugar. Bring to a simmer.
- Add the almond paste and rice paste. Stir constantly to prevent sticking. Simmer for 15 minutes, until the mixture thickens.
- Reduce heat and add the dried milk solids (mawa), if using. Stir well and cook for another 2-3 minutes.
- Remove from heat. Stir in Kewra water, if using.
- Pour into individual serving bowls or a serving dish. Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the phirni to set.
Garnish and Serve
- Garnish with silver leaf, chopped almonds, and raisins. Serve chilled.
Recipe Notes
Expert Tips for the Perfect Phirni:
- Use high-quality saffron for the best flavor and color.
- For an extra creamy texture, use full-fat milk and ensure you stir constantly while simmering the phirni to prevent burning or sticking.
- Adjust the sugar according to your preference. You can add more or less depending on the sweetness of the milk and your personal taste.
- If you don't have Kewra water, you can omit it without affecting the overall flavor. Alternatively, you can use rose water for a subtle floral hint.
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Recipe Nutrition
Calories: 390kcalCarbohydrates: 39gProtein: 17gFat: 20gSaturated Fat: 1gPolyunsaturated Fat: 5.7gMonounsaturated Fat: 11.4gCholesterol: 13mgFiber: 4gSugar: 27g
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This looks so inviting! Thank you.
Wow, this looks fantastic!
Thanks for the inspiration! Looks tasty.
Looks so good! Can’t wait to try it.