Photograph of the finished Phirni

India · Chè gạo giã sữa nghệ tây Phirni

Phirni

50 min Hands-on time + 3 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Basmati rice Basmati rice 7.1 oz
  • Photograph of Fresh milk Fresh milk 8 ½ cups
  • Photograph of Sugar Sugar 7.8 oz
  • Photograph of Saffron threads Saffron threads 0.4 g
  • Photograph of Cardamom Cardamom 12
  • Photograph of Pistachios Pistachios 1.4 oz
  • Photograph of Sliced almonds Sliced almonds 1.4 oz
  • Photograph of Rose water Rose water 1 ⅓ tbsp

Method

  1. 1 Basmati rice is soaked for 30 minutes, then each grain is crushed into three or four pieces; phirni uses broken rice, resulting in a thick, smooth consistency, while kheer uses whole rice, resulting in a thinner, grainy consistency.
  2. 2 Heat the milk with the pre-brewed saffron, stirring constantly to prevent a film from forming on the bottom of the pot.
  3. 3 Sprinkle the broken rice into the simmering milk, then cook for 25 minutes, stirring constantly.
  4. 4 Only add sugar when the rice is completely cooked; adding sugar too early will make the rice grains hard and prevent them from expanding.
  5. 5 Add cardamom and rose water, divide into earthenware bowls, and refrigerate for 2 hours until thickened.

With an appliance

  • Oven 55 min

    Replace step 3: sprinkle broken rice into the saffron milk in a partially covered bowl, bake on the middle rack of the oven at 150 degrees for 28 minutes, stirring at the 10th and 20th minutes; keep step 4 the same, only add sugar when the rice is soft.

Start cooking