How to make Shahi Phirni

by Patricia R. Davis

Summer is the time of taking part in chilled desserts after meals. Maybe you are short of time at the stop of an extended day, but this sweet dish will compel you to spend some time in the kitchen to revel in a delicious treat to cool you down and make you feel rejuvenated. You can prepare it and refrigerate it for two to a few days.

How to make Shahi Phirni 3

Shahi phirni is a milk-based candy delicacy totally made with coarsening floor rice and lots of dry culmination. Saffron and rose water are delivered to enhance the flavor. The texture is extraordinarily creamy-wealthy. This milk dessert owes its foundation to Mughlai cuisine. Though this royal candy dish is served and cherished in almost all parts of India, it’s miles a famous delicacy and area of expertise of the Punjab region. You may see from every roadside dhaba to big and well-known restaurants serving this dish with wonderful pleasure when you visit this area.

Shahi phirni may be very much like the simple Indian kheer organized with milk and rice. The distinction is handiest: complete rice is used during kheer, but in phirni, overwhelmed rice is used. The shahi dish is first-rate served after a lavish meal. It has a cooling effect on the belly and the relaxation of the body that is useful specifically in summertime whilst we feel certainly hot due to the diffused strength that controls metabolism.

Phirni may be served hot or chilled. But its actual flavor may be relished simplest when it’s miles served chilled in a clay pot or an earthen bowl. Clay pot infuses it with an earthy flavor, and it also gives an experience. However, you may use your ordinary serving bowls too.

Serves: 4-6

Preparation time: half-hour

Cooking time: 60 mins


Full cream milk: 1 liter

Basmati rice: 1 handful

Sugar: 8 tbsp

Almonds: 12

Cashews: 12

Pistachios: 12

Raisins: 20

Rosewater: 2 tsp

Saffron strands: 10-12


Wash rice and soak it in water for an hour. After an hour, drain the water and coarsely grind the soaked rice in a food processor to turn it right into a grainy consistency. Soak almonds for three to 4 hours. Peel and chop them. Chop cashews and pistachios also and keep aside one at a time. Soak saffron strands in little milk for an hour. Take a thick backside deep pan.

Add milk to it and supply a boil on high flame. Take out one cup of hot-boiling milk and add coarsely floor rice paste into it. Mix properly. Add this mixture to the simmering milk stirring continuously on low flame so that no lumps are shaped. If you locate a few lumps, run a handy mixer twice or three times to break the lumps and provide it a easy consistency. Add chopped almonds and cashews. Mix well, stirring it. Cook it for forty-five mins stirring occasionally. It becomes almost half in amount.

Then upload rose water, soaked and overwhelmed saffron strands, and sugar. Give an awesome stir—Cook for every other 15 to twenty minutes. Turn off flame. Add raisins and mix well. Turn it into a massive bowl and permit it cool at room temperature. Once it cools down, transfer it into small clay bowls and let it set for half of an hour.

Garnish with chopped pistachios and refrigerate for four to 5 hours. Serve chilled.

Enjoy this festive Indian dessert infused with sensitive flavors, dry result, and saffron. Try making it in your own kitchen and deliver a candy surprise to your family with your culinary capabilities.

Tips to make ideal phirni

  • Use the best full cream milk to give the phirni a great creamy texture.
  • Use the handiest basmati rice to provide the dish the precise royal flavor.
  • Add rose water and saffron strands of amazing to offer the phirni a tempting herbal aroma.
  • Cook the dessert in a heavy backside pan.

Keep the rice combination a piece grainy.

Add cashews and almonds while cooking the dessert to take the candy dish to any other deliciousness stage. Soak the saffron strands in little warm milk for an hour and weigh down it slightly to make it release its high-quality color and flavor.

After cooling phirni, pour it into clay bowls, garnish each bowl with chopped pistachios and refrigerate. It will help in infusing the earthen flavor greater strongly and giving the dish an appropriate authentic favor. To avoid the lumps, observe mixing rice paste in one cup of boiled and hot milk first and then mixing it into the rest of the boiling milk.

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