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Phirni / Rice Pudding


1/2 cup kali jeera rice

1 litre whole milk

150ml sweetened condensed milk

1/2 tsp cardamom powder

1 tsp ghee

5-6 raisins

10-12 pistachio and almond, blanched and sliced.


Soak 1 cup rice in water for 30 minutes to 1 hour.

Heat milk in a saucepan at medium heat. Bring it to a boil and reduce the milk to almost half, constantly stirring so it does not stick to the bottom.

Drain water from the soaked rice and add it to reduced milk. Cook for 5 mins at low flame

Using a blender, blend the mixture into a coarse/grainy texture. You can also blend the rice separately before adding to the milk.

Add sweetened condensed milk, ghee (optional) and cardamom powder. Remove it from flame and leave it to cool.

Serve garnished with raisins, pistachio and almonds.



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