Phirni or Firni is a classic Indian dessert.

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Serves: 4-5


  • ¼ cup Kali jeera / Basmati rice washed and soaked into water for at least 30 minutes to 2 hours
  • 1 litter Whole Milk
  • ¾ cup of Granulated Sugar
  • ¼ tsp of Green Cardamom Powder
  • 5-6 drops of Rose Water
  • 5-6 drops of Screw pine( Kewra) Water
  • 8-10 strands of Saffron
  • Pinch of salt
  • 10 -15 chopped pistachios
  • 8-10 Almonds chopped ( optional)


  1. Pour milk in a saucepan or Dutch Oven, save about a ½ cup of milk.
  2. Set it on the stove over medium-high heat.
  3. When milk comes up to a boil, reduce the heat to medium to medium-low and let it simmer for 5-6 minutes to thicken the milk.
  4. Drain the soaked rice and transfer to a blending jar, add reserved milk and blend it up to make a coarse rice batter.
  5. Add this batter to the Dutch Oven and give a good stir, let the mixture simmer for another 7-10 minutes or until rice is pretty much done.
  6. Add sugar, saffron strand together and let the sugar melt.
  7. Add a pinch of salt; simmer for another 10 -15 minutes or until getting a thick but pourable consistency.
  8. Sprinkle cardamom powder, rose water and kewra water one by one, give a stir to mix everything together.
  9. Remove from heat, take one ladle or two ladles full of Phirni and pour to dessert bowls.
  10. Sprinkle little bit cardamom powder, few chopped pistachios and almond.
  11. Keep in refrigerator for 3-4 hours or overnight, serve chilled.

Recipe by: Shyamali Sinha