Firni is very much like kheer (rice pudding) where you cook rice with milk reducing it to a creamy rich texture. Only in this a thick paste of ground rice and cashews is used instead of whole rice. Sugar is used as a sweetener and saffron and/or crushed cardamom seeds are used for aroma. You can garnish it with dry fruits of your choice.
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Phirni (Ground Rice Pudding)
- Total Time: 1 hour 15 minutes
- Yield: 8-10 servings 1x
Description
Creamy Phirni is a rich and aromatic rice pudding made with ground rice and cashews, infused with cardamom and saffron, and garnished with pomegranate seeds.
Ingredients
- 1/2 gallon (1.9 L) whole milk
- 1/2 cup (120 ml) uncooked rice
- 1/2 cup (70 g) cashew nuts
- 1 tsp cardamom seeds, crushed
- 1-2 pinches of saffron
- 1 cup (240 ml) half and half
- 1 cup (200 g) sugar
- 1 cup pomegranate seeds
Instructions
- Thoroughly clean the rice with water until the water runs clear.
- Mix the cashews and rice together and soak in water for a couple of hours.
- Strain all the excess water and using a food processor or blender, make a smooth paste of the rice and cashews.
- In a large pot, bring the whole milk to a boil over medium heat, stirring occasionally to prevent it from sticking to the bottom.
- Once the milk is boiling, reduce the heat to low and add the rice-cashew paste, stirring continuously to avoid lumps.
- Cook the mixture on low heat for about 45 minutes, stirring frequently, until it thickens to a creamy consistency.
- Add the half and half, sugar, crushed cardamom seeds, and saffron. Stir well to combine and continue to cook for another 15 minutes, until the sugar is fully dissolved and the flavors are well incorporated.
- Remove from heat and let it cool slightly before transferring to serving bowls.
- Garnish with pomegranate seeds and any other dry fruits of your choice before serving.
Notes
- For a richer flavor, you can substitute some of the whole milk with more half and half.
- Phirni can be served warm or chilled, depending on your preference.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- You can experiment with different garnishes like almonds, pistachios, or raisins.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 30
- Sodium: 60
- Fat: 12
- Carbohydrates: 45
- Fiber: 1
- Protein: 8
- Cholesterol: 35
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Frequently Asked Questions
How is phirni different from regular kheer (rice pudding)?
The article explains the key distinction: kheer is made with whole rice cooked in milk, while phirni uses a thick paste of ground rice and cashews. The ½ cup of raw rice and ½ cup of cashews are soaked together, then blended into a smooth paste before being stirred into the boiling milk — giving phirni a denser, more velvety texture. 
Why does the rice and cashew mixture need to soak before blending?
Soaking the raw rice and cashews together for a couple of hours softens them enough to blend into a completely smooth paste with no gritty texture. Unsoaked raw rice would not break down properly in the blender and would leave a rough, grainy finish in the pudding.
Should phirni be served warm or chilled?
Either way works — the notes say it can be served warm or chilled depending on your preference. The recipe ends with a garnish of pomegranate seeds and dry fruits, which look particularly beautiful on a chilled, set surface.
