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Phirni is a traditional Mughlai-inspired dessert, similar to kheer but with a finer texture. Unlike kheer where whole rice grains are cooked, phirni uses soaked rice ground into a coarse paste, giving it a smooth, pudding-like consistency.
In this Dry Fruit Phirni variation, almonds, cashews, pistachios, and raisins are added for richness. The milk is simmered until thick and infused with cardamom and saffron, then sweetened and blended with dry fruits for nutty depth. The dish is traditionally served chilled in clay pots (mitti kulhads), which enhance the flavor.
It’s perfect for festivals, weddings, or when you want a make-ahead dessert that feels indulgent yet homely. The creaminess of milk and richness of nuts make it both nourishing and festive.
Prep Rice
Soak rice 30 minutes. Drain and grind into a coarse paste with a little water.
Boil Milk
In a heavy-bottomed pan, bring milk to boil. Simmer and reduce slightly.
Add Rice Paste
Slowly stir rice paste into boiling milk. Cook on low heat, stirring continuously to avoid lumps, until it thickens (about 15–20 minutes).
Flavor & Sweeten
Add sugar, saffron milk, cardamom powder, and rose water. Mix well.
Add Dry Fruits
Stir in chopped almonds, cashews, pistachios, and raisins. Cook 5 more minutes.
Chill & Serve
Pour into clay pots or bowls. Garnish with slivered nuts and saffron. Refrigerate 2–3 hours before serving.
Stir continuously to avoid rice sticking to the bottom.
Always add rice paste to boiling milk — it thickens evenly.
Use full cream milk for a richer texture.
Add sugar only after rice is cooked, else it may stay raw.
Chill before serving — phirni tastes best cold.
Yes, substitute with almond meal or cornflour for a quick version.
Kheer uses whole rice grains, while phirni uses ground rice for a smoother texture.
Yes, use almond or coconut milk, and jaggery or coconut sugar instead of sugar.
Up to 2 days in the refrigerator. Serve chilled.
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