Shahi Phirni


shahi phirni

An Indian rice pudding with a royal touch of saffron & nuts.



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60 Mins

12 Ingredients


pinch of salt

75 g basmati rice

5-10 strands of saffron

75 g sugar

1/2 tsp cardamom powder

1/2" stick of cinnamon

1 tsp ghee

1-litre full fat milk

2 tbsps chopped cashews

2 tbsps chopped almonds

2 tbsps chopped pistachios

for garnishing: 1 tbsp chopped nuts, dried rose petals


Wash the rice well, drain the water & let it air dry. Once dry, grind the rice into a coarse powder.

In a cup of milk mix this rice powder & keep it aside. (this will prevent the rice from forming lumps).

In a kadhai add the ghee & once it warms up add the cinnamon stick in it.

Now add the remaining milk. Once warm, add the saffron to it.

Keep boiling the milk until it thickens & reduces a bit (approximately 10 minutes).

Now, gradually add the rice-milk mixture to the boiling milk and cook until the phirni thickens. Keep stirring at this stage. The consistency should be neither too thin nor too thick.

Add the sugar & a pinch of salt now & mix well until combined well.

Finally, add in the cardamom powder & chopped nuts & let the phirni simmer for another 10 minutes on low heat.

After cooling the phirni either cover & store it in a refrigerator to enjoy it cold. Or pour it into bowls & garnish with the nuts & rose petals and serve immediately.

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