This almond and saffron phirni is a classic Indian rice and milk dessert with a rich, creamy texture and delicate floral aroma. Slowly cooked milk combined with finely ground rice creates a smooth pudding that is gently flavored with cardamom, almonds, and saffron, making it perfect for festive occasions or special family meals.
Why You’ll Love This Recipe
This recipe delivers a traditional dessert with minimal effort and simple ingredients. The phirni has a luxurious texture without requiring hours of stirring, and the almond and saffron combination adds elegance without overpowering the dish. It is naturally comforting, beautifully fragrant, and ideal for preparing ahead of time since it tastes best when chilled.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 litre whole milk
½ cup rice, soaked overnight
6 to 8 almonds, soaked overnight
8 tablespoons sugar
½ teaspoon cardamom powder
1 pinch saffron, soaked in 2 tablespoons warm water
A few saffron strands for garnish
Directions
Heat the milk in a deep, heavy-bottomed pot over medium heat and bring it to a gentle boil.
Drain the soaked rice and blend it with a little water into a coarse paste. The texture should not be completely smooth.
Once the milk starts boiling, take about 1 cup of hot milk and mix it into the rice paste. Stir well to loosen the mixture.
Add the rice and milk mixture back into the pot, stirring continuously to prevent lumps. If any lumps form, briefly use a hand blender to smooth them out.
Lower the heat and simmer for about 10 minutes, stirring frequently, until the mixture thickens to a creamy consistency.
Peel the soaked almonds and slice them into thin slivers.
Add the sugar and cardamom powder to the pot. Stir continuously until the sugar fully dissolves.
Add the slivered almonds and the saffron water. Mix well and cook for another 2 to 3 minutes.
Remove from heat and pour the phirni into individual serving bowls or earthen pots.
Garnish each portion with a few saffron strands. Allow it to cool at room temperature, then refrigerate until well chilled before serving.
Servings and timing
This recipe serves 8 people.
Preparation time: 10 minutes, plus overnight soaking
Cooking time: 30 minutes
Chilling time: at least 5 to 6 hours
Variations
You can replace almonds with pistachios or cashews for a different nutty flavor. For a richer version, add a few tablespoons of fresh cream toward the end of cooking. If you prefer a slightly floral note, a drop of rose water or kewra water can be stirred in after switching off the heat.
Storage/Reheating
Store phirni in an airtight container in the refrigerator for up to 2 days. It is best enjoyed chilled and does not require reheating. If it thickens too much during storage, stir in a little cold milk before serving.
FAQs
Can I use rice flour instead of soaked rice?
Yes, but freshly ground soaked rice gives a better texture and authentic taste.
Why should the rice be soaked overnight?
Soaking softens the rice, making it easier to blend and helping the phirni cook evenly.
How thick should phirni be?
Phirni should be thicker than kheer and have a spoon-coating consistency when warm.
Can I reduce the sugar?
Yes, adjust the sugar according to your taste, but keep in mind that chilling slightly dulls sweetness.
Is phirni served hot or cold?
Phirni is traditionally served chilled for the best flavor and texture.
Can I make phirni without saffron?
Yes, but saffron adds a distinctive aroma and festive feel that enhances the dish.
Why is my phirni lumpy?
Lumps form if the rice paste is added directly to hot milk without tempering. Mixing it with hot milk first helps prevent this.
Can I make this recipe in advance?
Yes, phirni is ideal for making a day ahead since it needs chilling time.
What milk works best for phirni?
Whole milk gives the creamiest and richest results.
Can I freeze phirni?
Freezing is not recommended as it affects the texture once thawed.
Conclusion
Almond and saffron phirni is a timeless dessert that combines simplicity with elegance. Its creamy texture, gentle sweetness, and aromatic flavors make it a perfect choice for celebrations or quiet family dinners. Prepared in advance and served chilled, it is a dessert that never fails to impress.
Almond and saffron phirni is a creamy North Indian dessert made from ground rice, milk, sugar, cardamom, and saffron. It’s delicately flavored and chilled before serving, making it perfect for festive occasions or family gatherings.
Author:Sophia
Prep Time:10 minutes (plus overnight soaking)
Cook Time:30 minutes
Total Time:6 hours 40 minutes (including chilling)
Yield:8 servings
Category:Dessert
Method:Stovetop
Cuisine:Indian
Diet:Hindu
Ingredients
1 litre whole milk
½ cup rice, soaked overnight
6 to 8 almonds, soaked overnight
8 tablespoons sugar
½ teaspoon cardamom powder
1 pinch saffron, soaked in 2 tablespoons warm water
A few saffron strands for garnish
Instructions
Heat milk in a deep heavy-bottomed pot over medium heat and bring to a gentle boil.
Drain soaked rice and blend with a little water to make a coarse paste.
Mix 1 cup of hot milk into the rice paste and stir to loosen the mixture.
Stir the rice-milk mixture back into the pot, stirring constantly to prevent lumps. Use a hand blender briefly if needed.
Simmer on low heat for about 10 minutes, stirring frequently until thickened.
Peel and slice the soaked almonds into thin slivers.
Add sugar and cardamom powder to the pot. Stir until sugar dissolves.
Add slivered almonds and saffron water. Stir well and cook for another 2–3 minutes.
Remove from heat and pour into serving bowls or earthen pots.
Garnish with saffron strands. Let cool, then chill in the refrigerator for 5–6 hours before serving.
Notes
Use pistachios or cashews instead of almonds for variation.
Add cream at the end for a richer version.
A drop of rose or kewra water can be added for floral aroma.
Phirni thickens upon chilling; stir in cold milk if needed before serving.
Soaking the rice and almonds overnight is key for smooth texture.
