Kashmiri Phirni and Coffee Pudding Cake Recipe

Phirni is a powdered rice flour milk pudding, which is made generally during occasions and festivals. Phirni is delicately flavored with lots of saffron and cardamom and adorned with a lot of nuts and sometimes dry fruits too. Fruit pulp can be added to this basic recipe for a delicious twist on this dessert.


1 cup almonds
1 cup cheese
1 ltr milk
1 cup sugar
1 tsp cardamom
1 cup rice flour
10 saffron threads
4 drops rose water

Recipe Method

In a wok, boil milk. Let it get thickened.

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

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

Add the paste of chopped almonds, saffron and rose water essence.

Serve it into individual serving bowls and refrigerate before serving.

Coffee Pudding Cake Recipe


Chhana: 500 gm
Powder sugar: 200 gm
Kheer: 75 gm
Coffee: 50 gm
Flour: 40 gm
Roasted sliced almond


Wrap the chhana in a piece of muslin and apply press it down with a heavy object till all the water is drained. Unwrap the chhana and knead it on a work surface with your palms till it is fluffy and light. Add powder sugar to the chhana and mix it till it turns into a soft and smooth mass. Put the chhana in a bowl and add coffee dissolved in little water, kheer and flour. The mixture needs to be whisked till smooth.

Pour the mixture in the tray and level it out. Make sure there are no air gaps. Steam the chhana mixture in a steamer on moderate heat for 20 minutes. Take out and check whether it has been cooked thoroughly with the tip of a knife. Let it cool. Refrigerate to chill. Cut into portions and garnish with sliced roasted almonds.