Phirni / Feerni – Ramzan and Holi Recipe


Phirni / Feerni is a wonderful, creamy dessert made with ground rice, milk, sugar and some strands of safrron. This tastes great when flavoured with saffron r rose essence.This is commoly prepared in punjabi houses and traditionally served in earthernware bowls. Phirni /Feerni is commonly prepared for Holi and Ramzan / Ramadan all over India.

I have prepared it for Raksha Bandhan along with Jeera poli and Milk Poli.

CLICK HERE for more Ramzan / Ramadan recipes.




  • Long grained/Basmathi rice  – ½ cup
  • Milk – 1 litre
  • Almonds – 15 nos
  • Sugar or condensed milk – to taste
  • Salt – a pinch
  • Cardomom powder – ½ tsp
  • Saffron – 10 -15 strands
  • Dried Rose petals for garnishing

Making of Phirni / Feerni –


  • Rinse the rice in water. Drain and let them dry on their own.
  • Once dried, grind them in a mixie.  Grind the rice till the consistency remains rawa/suji/semolina.
  • Now spread them in a kitchen towel and allow it to dry for few minutes.
  • Boil milk in a non-stick kadai. When boiled take a tbsp of milk in a bowl and put few strands of saffron to it. Let it dissolve.
  • Now put the grounded rice to the milk and start stirring every now and then, so that no lumps are formed.
  • Boil almonds in a bowl. When boiled, let them cool and peel of the skin.
  • Cut them into pieces lengthwise.
  • When the rice gets cooked, Pour in the condensed milk or sugar and start stirring continously for abt 5 mins.
  • Now put half of the sliced almonds, cardamom powder and saffron dissolved milk.
  • Stir it for about few mins, till it thickens.

Serve hot or chilled. Garnish with the almonds and rose petals before serving.

Note:  If adding rose essence instead of saffron, pour the essence once it’s done.

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