Shahi Phirni (Saffron Rice Pudding)

Name: Shahi Phirni (Saffron Rice Pudding)
Prep time: 20 min
Cook time: 30 min
Total time: 20 min
Yield: 4 servings
Cuisine: North India
Ingredients: 50 g (1/4 cup) Basmati Rice (Soaked & Coarsely ground); 1 Litre Full Cream Milk; 100 g (1/2 cup) Sugar; 20 strands Saffron Strands (Kesar in warm milk); 1/2 tsp Green Cardamom Powder; 1 tsp Rose Water / Kewra Water; 1/4 cup Pistachios & Almonds (Slivered)

Pure Veg📍North India🍽️Dessert⏱️30 mins⚡Medium👥Serves 4Dessert

Ingredients for Shahi Phirni (Saffron Rice Pudding)

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Basmati Rice (Soaked & Coarsely ground)

50 g (1/4 cup)

Full Cream Milk

1 Litre

Sugar

100 g (1/2 cup)

Pantry

Saffron Strands (Kesar in warm milk)

20 strands

Green Cardamom Powder

1/2 tsp

Pantry

Rose Water / Kewra Water

1 tsp

Pistachios & Almonds (Slivered)

1/4 cup

Drain soaked Basmati rice and dry on a clean cloth for 15 minutes. Coarsely grind into semolina-like granules (dardara grain).

Step-by-Step Instructions

Drain soaked Basmati rice and dry on a clean cloth for 15 minutes. Coarsely grind into semolina-like granules (dardara grain).

In a heavy-bottomed pot, bring full cream milk to a rolling boil.

Lower flame and gradually whisk in coarse ground rice, stirring continuously to prevent lumps.

Simmer on slow heat for 20-25 minutes, stirring scraping sides frequently until rice is cooked soft and milk thickens to a custard.

Add sugar, saffron milk, and cardamom powder; cook 5 minutes until phirni takes on a rich golden hue.

Remove from heat, stir in rose water, and ladle into soaked earthen clay bowls (shikora). Garnish with slivered pistachios and almonds; chill 3 hours before serving set and cold.