Rose Scented Phirni (Rice Pudding)

This Rose Scented Phirni is creamy and rich with a delicate floral rose hint in the background and subtle cardamom and saffron flavors.

When I was growing up, desserts were only made at our home for special occasions. Unlike now, eating desserts was not a regular thing. Preparations would start a month in advance for festivals like Diwali and my grandma and mom would make a dozen different delicious desserts and savory snacks for the celebrations.

My grandma introduced me to this very special dessert that I’m sharing with you all today. She would make this incredibly creamy Phirni to celebrate birthdays, festivals and special occasions. Phirni is a type of Indian rice pudding. There are several different kinds of rice pudding recipes that are made throughout India. Kheer is another variation that I like but it is a thinner pudding with more milk than rice.

Phirni requires only a few basic ingredients and is easy to put together. There are a few different flavors you can try to mix and match but the basic three flavors that go with it are rose, saffron and cardamom. You can use one, two or all three of these flavors like I’ve done here for this recipe and it would still not be too overpowering.

My favorite flavor in Indian desserts has to be saffron. This is an expensive spice but a little goes a long way. I love the way it lends a beautiful golden yellow color to a dessert along with a delicate flavor. I prefer using saffron from Kashmir at home but if you can’t find it you can just as easily use Spanish saffron.

This Rose Scented Phirni is creamy and rich with a delicate floral rose hint in the background. It is flavored with cardamom and saffron and tastes absolutely delicious when served chilled.

Priyanka

Yields 6 Servings

Rose Scented Phirni (Rice Pudding)

This Rose Scented Phirni is creamy and rich with a delicate floral rose hint in the background.

15 minPrep Time

25 minCook Time

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Ingredients

• 1 cup Basmati rice (washed and soaked in water for 1 hour)
• 4 cups full fat milk
• 1/2 cup sugar
• 1/4 cup chopped almonds
• 1/4 tsp cardamom
• 5-6 strands of saffron
• 1 tsp rose water
Garnish (optional)
• 1 tbsp chopped almonds
• 1 tbsp dried rose petals

Instructions

1. After the rice has been soaking for an hour, drain out all the water.
2. Blend the soaked rice with 1/4 cup milk until the rice is broken down. The mixture should still be grainy and not completely smooth.
3. In a heavy bottomed pan add the rice mixture along with the remaining 3 1/2 cups milk and sugar and place on medium high heat on the stove.
4. Add the chopped almonds, saffron and cardamom and continue cooking. Stir regularly to make sure the mixture doesn't stick to the bottom and burn.
5. Cook the Phirni for about 20-25 minutes until the rice is thoroughly cooked and the milk has reduced to become thick. The Phirni should resemble a thick custard.
6. Once you take it off the heat, add the rose water and stir.
7. Allow to chill completely in the refrigerator and top with the garnishes, if using, before serving.

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