Phirni is a traditional North Indian dessert, and the Phirni Recipe Punjabi Phirni Recipe is a well-loved variant of this classic dish. It is a creamy, slow-cooked pudding made with ground rice, milk, sugar, almonds, saffron, and cardamom. Popularly served during festive occasions, this gluten-free and vegetarian dish is an easy-to-make delicacy that delights everyone.
Phirni Recipe Punjabi Phirni Recipe
Preparation and Cooking Time:
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Cuisine: North Indian, Punjabi
Course: Dessert, Sweets
Diet: Gluten-Free, Vegetarian
Difficulty Level: Easy
Ingredients:
- ¼ cup basmati rice
- 1 litre whole or organic milk
- ½ cup sugar (or as per taste)
- 10 to 12 almonds (blanched and peeled, reserving a few for garnish)
- 10 to 12 pistachios (blanched and peeled, reserving a few for garnish)
- ½ teaspoon cardamom powder or 6 to 7 green cardamoms (crushed)
- 12 to 15 saffron strands
- 2 teaspoons rose water or pandanus water (kewra water)
Instructions:
Step 1: Grinding the Rice
Start by rinsing the basmati rice thoroughly to remove any excess starch. Once rinsed, spread the rice on a tray or plate to air dry naturally. If you are short on time, you can use a kitchen towel to pat the rice dry. Once dried, grind the rice in a coffee grinder or blender until it resembles fine semolina or couscous. This step is crucial for giving the Phirni Recipe Punjabi Phirni Recipe its characteristic creamy texture. Set the ground rice aside.
Step 2: Blanching the Almonds and Pistachios
Boil some water and pour it into a small bowl. Add the almonds and pistachios to the hot water and cover the bowl. Let them sit for about 30 minutes, allowing the skins to loosen. Once they are blanched and slightly cool, peel the almonds and pistachios, then slice or chop them for later use. Keep a few almond and pistachio slices aside for garnishing the final dish.
Step 3: Cooking the Phirni
In a thick-bottomed saucepan or kadai, pour the milk and start heating it. When the milk begins to warm, take out a tablespoon of it and mix it with saffron strands in a small bowl. Set this aside for the saffron to infuse its rich color and flavor into the milk.
Once the milk reaches a boil, reduce the heat and gradually stir in the ground rice. Make sure to keep stirring to avoid any lumps from forming. Add the sugar and stir again to mix it evenly into the milk-rice mixture.
On a low to medium flame, allow the rice to cook slowly in the milk. As the rice cooks, keep stirring the mixture occasionally to prevent it from sticking to the bottom of the pan.
Step 4: Adding Flavor
While the rice is cooking, crush cardamoms into a fine powder using a mortar and pestle. Discard the cardamom husks, keeping only the fine powder. When the rice is nearly cooked and the mixture starts to thicken, add the blanched almonds, pistachios, cardamom powder, and saffron-infused milk. Continue to stir and cook for another 5-6 minutes, allowing the flavors to meld together. The rice should be soft and the Phirni should have a thick, creamy consistency.
Step 5: Final Touches
Once the Phirni has thickened to your desired consistency, stir in the rose water or kewra water to enhance the aroma. Take the Phirni off the heat and pour it into serving bowls.
Serving:
Garnish the Phirni with the reserved almond and pistachio slices. Cover the bowls with lids or aluminum foil and let them cool to room temperature. Afterward, refrigerate the bowls for at least 4 hours, allowing the flavors to settle and the dessert to chill.
Phirni is best served cold, making it a refreshing treat on festive occasions or after a hearty meal.
Storage:
You can store the Phirni in the refrigerator for up to 2-3 days. If you plan to keep it longer, it can be frozen for about a week.
Ingredient Swaps and Tips:
- Basmati Rice: While fragrant basmati rice is traditionally used for the Phirni Recipe Punjabi Phirni Recipe, you can substitute it with any non-sticky fragrant rice.
- Saffron: If you don’t have saffron, you can skip it, but do include some other aromatic ingredient like cardamom or rose water.
- Sugar: For a healthier twist, you can substitute white sugar with jaggery, palm sugar, or coconut sugar. Just be sure to add the jaggery after the Phirni is cooked to prevent curdling.
Vegan Version:
To make a vegan Phirni, cook the ground rice in water instead of milk. Once the rice is soft, you can gradually add almond milk or any other plant-based milk to create the desired creamy texture. Sweeten with your preferred vegan-friendly sugar, such as jaggery or coconut sugar.