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.

Phirni

Ingredients:

• 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 –

Preparation:

• 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.

Almonds boiling

Rice grinded to rawa/semolina consistency

Grinded rice

Milk with saffron

Rice to the milk

Almonds blanched and sliced

Sliced almonds, cardomom powder and saffron in milk.

Phirni / Feerni / How to cook Phirni

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.