Phirni is my dad’s signature sweet dish.  He will jump at an excuse to make it. It works well for me since I don’t have to worry about dessert when we have unexpected guests 🙂

He has done his share of experiments ranging from the thickness of the grind rice…to the sweetness level…to the perfect yellowish creamish color.

Once perfected, I was assigned the task of getting serving bowls for Phirni. I would have shown him at-least 7-8 designs, but none met his expectations. Either they were too big…too small…too broad…or just plain NO. I finally got approval for two designs & apt size which I got made from a local artisan. The fact that he told me that the minimum quantity was 50 for each design didn’t stop me!

Serves – 8 bowls medium size. Time – 40 minutes + setting time


  1. Rice coarsely powdered – 100 gms
  2. Milk – 500 ml
  3. Cardamom powder – 1 tsp
  4. Condensed milk – 200 gms
  5. Almonds slivered –  8
  6. Pistachios slivered – 12
  7. Chironji/Buchanania lanzan seeds (optional) – ¼ cup
  8. Saffron/Kesar(optional) – A few strands


  1. Coarsely grind(dry) rice in grinder. Be careful to not make it a fine powder
  2. Heat milk in a heavy bottomed pan
  3. Once it boils, lower the flame and add rice gradually while stirring continuously
  4. Keep the flame on medium and cook till rice is completely cooked. Keep stirring continuously. Rice should take around 7-8 minutes to cook
  5. Lower the flame & add milkmaid and mix well for a minute or till you have the desired consistency
  6. Next add cardamom powder and give a nice stir. Switch off the flame
  7. Pour in to serving bowl or dessert bowls
  8. Garnish with dry fruits & Saffron
  9. Keep in fridge for 2-3 hrs to set


  1. Continuous stirring is of extreme importance since once milk thickens and condensed milk tend to stick to the bottom of the pan very easily

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