Skip to main content

Phirni: Rice Pudding Recipe

Phirni Recipe

Indian cuisine is characterized by the typical use of spices and herbs in most recipes. Among the desserts, you cannot miss the firni, a creamy dessert made from milk and rice and is flavored with rose water or cardamom and decorated with almond flakes. This sweet of Persian origin was introduced by their ancestors of Shah Jahan, who while settling in northern India led to the creation of fine dining and majestic that he wanted to fill the melancholy tested for their land of origin.

Phirni is a typical dessert of rice and almonds originating from the area of Rajasthan in northern India and is now widespread in the Indian subcontinent. The firni is a famous recipe sweet native of northern India, easy to prepare and perfect for the palates of vegetarians. Phirni is a cold dessert made ​​from thickened milk and crushed ice. Firni is an Indian sweet which has as its protagonists ingredients rice and almonds, characterized by taste.

Prep Time: 30 mins ♥ Cook Time: 50 mins ♥ Total Time: 1 hrs 20 mins ♥ Yield: 4 servings

Nutrition facts per 100 gms: 120 calories, 1.6 grams fat


4 tbsp almonds, crushed
4 tbsp ricotta cheese
5 cups milk
4 cups condensed milk
5 tbsp sugar
1 tsp cardamom
1 cup rice flour
10 saffron threads
5 drops rose water

Recipe Method:

In a heavy wok, boil milk for quite sometime. Let it get thickened.

Add the sugar, condensed milk and rice flour. Let the milk boil for another 15 minutes.

Add cheese and cardamom powder into this and let it boil until the milk attains custard like consistency. Keep stirring to avoid the burn.

Add the paste of chopped almonds, saffron and rosewater essence.

Serve it directly into matkas or into individual serving bowls & refrigerate before serving.

The rabri is an Indian pudding, which is a delicious and creamy dessert with an exotic flavor given by cardamom and rose water. It is also known by the name of rabdi or Rabadi. The rabri is a good sweet milk to replace the usual ice cream in the summer, and made very tasty by the use of almonds and hazelnuts. It is in fact served as ice cream.


Prep Time: 50 mins ♥ Cook Time: 20 mins ♥ Total Time: 1 hr 10 mins ♥ Yield: 4 servings


4 cups of milk
2 tablespoons sugar
1 teaspoon flour
1 tablespoon rose water
4 cardamom pods
a handful of pistachios
a handful of almonds

Recipe Method:

Pour the milk into a saucepan with a thick bottom and let it boil keeping the flame low. The milk will not burn, so be careful and stir often.

As the milk boils, add the cardamom pods, flour and sugar. Cook for another 20 minutes with low heat until the milk evaporates and you do not get a thick liquid.

Remove from heat and add the rose water. Pour into cups and let cool.

Meanwhile, chop the pistachios and almonds in the mixer. Scatter them on the cups.

Put in the fridge for a few hours and serve cold.


1 - To save time, you can prepare the rabri the microwave. Put all ingredients in the bowl except the flour and cook for 6 minutes at maximum power.

2 - Do you want to give more color to your rabri? Add a pinch of saffron.

4 stars - based on 9 reviews


Desiree said…
It sounds absolutely delicious! I love creamy rice puddings, but have never eaten any made with rice flour or saffron and cardamom. I love condensed milk!

Do you by any chance know the Western equivalents of khoya and kewra? I have never heard of either.
Janie2 said…
Looks and sounds like something I would love. Very interesting ingredients. Lovely photo with the red on white.
Erika said…
I think I 'd like this pudding very much. It looks like very inviting....
Have a nice day!
Ciao from Italy.
Gretchen said…
Looks and sounds delicious! =)
wow, ricoota cheese and almonds sound like an interesting twist to the regular phirni or the one that I know.
Thanks for stopping by!
Curious Cook said…
Wow..Its funny how rose is the thing of the season. Seen a number of recipes in the blogsphere all involving rose in some form or the other. This looks absolutely lovely. Will definitely try. I'm sure it will be a hit! :)
soujanya said…
Vowwwww!!!! love the colour of the rose....
Pudding looks simply delicious...
Thanks for dropping by my space... and leaving lovely comment in between love the color of the rose....Pudding looks simply delicious...
Jaya said…
This looks delicious Kalyan da .. splendid ..regards
Nandini said…
The phirni looks smooth and creamy...Beautiful decorations too..
Hi Kalyan! Your rice flour milk pudding looks delicious and I love how you presented here.
Wow yummy and wonderful clicks ....
Also happy to follow u ....
Gloria said…
This look georgeous, Im following you, gloria
Kelly said…
What a beautiful recipe - look at those rose pedals! - rice puddings are delightful and you've assembled some fabulous ingredients here. The rose water is brilliant.
jacques robert said…
thank you to have visited my fotoblog !

jacques robert
kalaiselvisblog said…
It looks yummy... nice post kalyan...
DeeBee L. said…
Thank you for your visit and your kind comment!
I find your blog very interesting as it had a lot of different topics...Firni pudding looks very tempting :))
Greetings DeeBee
hi kalyan, such a versatile recipe, where i can add some of my favorite ingredients in.. great to try !
Charles Ravndal said…
Double Ds! Delicious and delicate looking! Yum!
Fabien said…
Thanks for your visit and jour comment on my blog.
See you later.
seva said…
Hola Kalyan; gracias por tu comentario en mi foto, que magnifica pinta tiene esa receta, como se suele decir; mejor sabra, un saludo muy cordial desde Reinosa.
Kungsfiskaren said…
Hi, Lovely shot of a great dish.
Greetings from sweden
kankana said…
I love phirni and this looks just perfect .. like you got it from a restaurant.
Robin said…
That looks and sounds delicious!

My photography is available for purchase - visit Around the Island Photography and bring home something beautiful today!
Leovi said…
Great job, I love that wonderful dessert with rain of petals.
Kala said…
Oh my goodness - this looks just delicious!
Jaishree said…
Thank you Kalyan for your visit and your lovely comment! The phirni looks smooth and absolutely delicious!! Lovely clicks!
julie said…
Phirni looks yum yum ..
Thanx for visiting my blog n leaving your sweet comments !!
sangeeta said…
Delicious looking phirni. This is one of my all time favorite desserts.

You have a nice blog , loved many of your posts !
girlichef said…
This looks so luscious...I love Phirni, but haven't tried with almonds. Must do that soon! :D
Quay Po Cooks said…
A nice photo of the pudding. Simple but lovely!
Wonderful blog! Glad to be your latest follower :)
lisa said…
Ooooooo this looks yummy!!
Kungsfiskaren said…
Lovely picture and a great dish.
Greetings from sweden

Popular posts from this blog

Egg Curry Recipe

Egg curry in India is known as Anda Curry that is a very simple recipe and is very popular with children. Perfect for lovers of hardboiled eggs, the spicy curry enhances the flavor. In this dish, the hard-boiled eggs are stir fried and then added to a sauce. It is served over steamed rice in India. Eggs can be added to any type of sauce you like. In this instructable I have shown how to make it with peas and tomato sauce.

This week I propose a curry eggs, a dish I wanted to replicate for some time after I had tasted the homemade version prepared by a friend. When I announced that dinner was planned with a curry of eggs it unexpectedly cause generalized reactions of astonishment. And so I realized that it has taken for granted that everyone to know that there are several varieties of curry, not only as regards the main ingredient, but also for the combination of spices and flavor to be obtained. So I decided to make a brief discussion on the curry to have some clarity on the subject.

An Italian Meal with my friend at Da Mauro

As I walked down the street, distracted by my thoughts and my memories, the smell from a nearby pizza shop invaded my senses and immediately my mind was transported to a recent visit to an expat friend's house. My friend, John lives in Central Park Resorts at the heart of Gurgaon. I'm not a huge fan of Gurgaon given the dusty roads, pollution, bad traffic and civic sense, but Central Park Resorts is another world in itself - an ample green environment with the usual facilities like amphitheatre, gym, spa, kids play area etc. But two things really caught my eye - the town-ship is automobile free and golf buggies are used to commute on surface. That sounds downright futuristic and something only the millionaires could afford, right? But there it was, right in front of my eyes in Gurgaon! Well, the future is really here I guess.

But what really got to me is the second thing - something situated inside the Central Park Resorts township. Read on:

As John and I planned to discuss t…

Mysore Pak Recipe

The Mysore Pak is an Indian dessert originating in the state of Karnataka in southern India, but it is widely consumed throughout peninsular India and especially Tamil Nadu, Andhra Pradesh and Kerala. There are 2 ways to prepare it, soft or more solid, with generous amounts of melted butter or ghee, chickpea flour and sugar. Of course people prepare these delicacies especially for the feast of Diwali, the festival of lights.

The mysore pak was originally known as masoor pak, and was made with masoor dal flour. The exact origin of the recipe is unknown, although some claim that it was created in or near the Mysore Palace by a cook raised in the Kakasura Madappa. Its history dates back to, probably sometime in the 17th or 18th century Mysore, where during the reign of King Krishna Raja Wadiyar IV, the recipe was invented in the kitchens of the palace by the chef Kakasura Madappa. Having no idea for his creation, Madappa decided to call the recipe Mysore Pak, which means in Sanskrit and…