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Almond and Saffron Phirni

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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

  1. Heat milk in a deep heavy-bottomed pot over medium heat and bring to a gentle boil.
  2. Drain soaked rice and blend with a little water to make a coarse paste.
  3. Mix 1 cup of hot milk into the rice paste and stir to loosen the mixture.
  4. Stir the rice-milk mixture back into the pot, stirring constantly to prevent lumps. Use a hand blender briefly if needed.
  5. Simmer on low heat for about 10 minutes, stirring frequently until thickened.
  6. Peel and slice the soaked almonds into thin slivers.
  7. Add sugar and cardamom powder to the pot. Stir until sugar dissolves.
  8. Add slivered almonds and saffron water. Stir well and cook for another 2–3 minutes.
  9. Remove from heat and pour into serving bowls or earthen pots.
  10. 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.

Nutrition

Find it online: https://savorymomskitchen.com/almond-and-saffron-phirni/