PhirniAre you a sweet-tooth? Just cherish the delicacies offering the taste of sugar syrups. Here, we tell you how to cook Phirni at home. Want to impress your loved ones or indulge in some Desserts, Phirni is a hands-down dish.

Just for the knowledge


If we trace the genesis of the dish then it lacks pieces of evidence. But it is believed that Phirni has its roots from ancient Persia or the Middle East. It was the Mughals who both invented and introduced it to India. The regal milk-based dish was highly relished by the Mughal Empire.

Many of the studies suggest that the rich, milky, nutty and aromatic rice pudding in earthen bowls is a Mughal legacy. It is a celebrated dish in Northern India and Pakistan. It is a traditional Kashmiri dish. It is served in small earthen bowls called Shikoras.

The Versions of Phirni

In India, Phirni has many versions, famously known as kheer and payasam enriched with rice, dry fruits, and milk. This rich indulgence is known as Fereni in Iran whereas in Egypt and Turkey this delicacy is called Muhallabia.

To your surprise, In China, there is a similar delicacy which is known as “The Chinese eight jewel rice pudding” as it is made with eight different kinds of exotic fruits and honey. Some of the eight fruits added in the glutinous sugary delight are winter melon, lychees, maraschino cherries, walnuts, almonds, and jujubes.

How to cook?

Ingredients you need-

Milk – 3 and 1/2 cups

Rice- 1/4th cup (soak it for 2-3 hours & ground it to a fine paste)

1 tsp of kewra water or rose water (optional)

green Pistachio- 5/6 seeds

4-5 Almonds, sliced into thin long pieces

Powdered sugar- ¼th cup

5-6 seeds of green cardamom (powdered)

Steps to Cook

  • Soak the required amount of rice in water for 2-3 hours. Grind it in a mixture and prepare a fine paste of it.
  • Boil the milk in a pan and let it simmer for a few minutes.
  • Mix the ground rice and milk (You can use Basmati rice as well) in a dish. Keep on stirring it to get a fine paste.
  • Cook it on a low flame for approximately 6-8 minutes until the milk thickens. Stir it with wire whisk, and break lumps if any.
  • Add sugar (or as per medical advice you are not allowed to take sugar then avoid it). Mix it well and cook for 1-2 minutes. Don’t forget to stir in between.
  • Mix well. After it cools down at room temperature, Add rose/kewra water and cardamom powder. Pour in individual bowls.
  • For Garnishing, Sprinkle with green pistachio, almond, and cardamom powder. And Serve it chilled.

Learn from Chef Survesh about how to cook Phirni. And, keep on listening to Kukufm.


Genaro Kerscher · August 1, 2020 at 1:22 am

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    Ankit Saraswat · September 7, 2020 at 5:03 am

    WordPress, Medium, Blogger all are good.

Merrie Rohm · August 9, 2020 at 4:17 pm

I am not really excellent with English but I line up this rattling easygoing to translate.

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