India offers a wide array of exquisite sweets, but North Indian *Phirni* holds a special place of its own. While typically prepared for festivals and weddings, it is quite easy to make at home on ordinary days as well.

Made from rice, milk, and sugar, this dessert is delicious yet light. It is usually served chilled in earthenware bowls (*kulhads*), which enhances its aroma and flavor. Here is an easy recipe to make thick, rich, and creamy *Phirni* at home—just like the kind you get in the market.

**Phirni Recipe**

**Total Time:** 35 mins
**Preparation Time:** 10 mins
**Cooking Time:** 25 mins
**Course:** Dessert
**Calories:** 400
**Servings:** 2 people
**Cuisine:** Indian

**Ingredients for Phirni:**

Full-cream milk – 1 liter
Basmati rice – 4 tablespoons
Sugar – 1/2 cup
Cardamom powder – 1/2 teaspoon
Saffron strands – 10-12
Chopped dry fruits – 2 tablespoons
Rose water or Kewra water – 1 teaspoon

**Method for Making Phirni:**

First, wash the rice thoroughly and soak it in water for about 20 to 30 minutes.

Next, drain the water and let the rice dry slightly. Now, grind the rice in a mixer to a coarse texture. Ensure you do not grind it into a fine powder or paste.

Pour the full-cream milk into a heavy-bottomed pan or pot and bring it to a boil over medium heat.

Once it boils, reduce the heat to low; take out a small amount of the hot milk and mix it into a bowl containing the saffron strands.

Now, gradually add the coarsely ground rice to the boiling milk. Stir the milk continuously while adding the rice to prevent lumps from forming at the bottom of the pan. Now, cook the mixture over a low flame until the rice is completely tender and the milk begins to thicken.

Once the rice is cooked and the mixture starts to resemble *rabri*, add the sugar and the saffron-infused milk.

Cook for another 3–4 minutes until the sugar dissolves; then, stir in the cardamom powder, chopped dry fruits, and rose water before turning off the heat.

Phirni tastes best when served chilled. Therefore, allow it to cool, transfer it to an earthen pot (*kulhad*), garnish with almonds and pistachios, and serve.

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