Phirni, Punjabi Phirni Recipe
by Tarla Dalal
Added to 69 cookbooks
This recipe has been viewed 159487 times
Phirni is a wonderful, creamy dessert made with ground rice combined with milk, cream, sugar and some saffron strands for flavouring.
This superb dessert also tastes great when flavoured with saffron (kesar) or rose essence. The key to a good phirni is to grind the rice well.
The phirni is a common preparation in most Punjabi households and is traditionally served in earthenware bowls called ‘shikoras’. These are popularly known as ‘matki phirnis’ and are served at most punjabi restaurants and functions.
Method- Dry roast the saffron strands in a small pan for 10 seconds. Add 1 tbsp of milk and keep aside.
- Soak the rice in water for about 1 hour.
- Drain, wash and drain again. Pat dry on an absorbent kitchen towel and blend in a mixer to a coarse powder.
- Add ½ cup of cold milk and mix well to make a paste. Keep aside.
- Boil the rest of the milk and gently stir in the rice paste.
- Cook for about 15 minutes on a slow flame, while stirring continuously.
- Add the sugar and saffron mixture and simmer for a few minutes.
- Pour into earthenware containers and keep aside to cool.
- Refrigerate for at least 1 hour.
- Serve chilled garnished with almonds and saffron strands.
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Nutrient values per serving
| Energy | 344 cal |
| Protein | 9.3 g |
| Carbohydrates | 36.6 g |
| Fiber | 0.4 g |
| Fat | 13 g |
| Cholesterol | 0 mg |
| Vitamin A | 320 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.2 mg |
| Vitamin B3 | 0.4 mg |
| Vitamin C | 2 mg |
| Folic Acid | 12 mcg |
| Calcium | 421 mg |
| Iron | 0.5 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 38 mg |
| Potassium | 180 mg |
| Zinc | 0.1 mg |
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