Kesar Badaam Phirni – Indian Dessert
Summary
- Indulge in the rich and creamy flavors of Kesar Badam Phirni, a traditional Indian rice pudding infused with saffron and almonds. This delightful dessert is prepared by slow-cooking milk with ground rice and almond paste, sweetened to perfection, and garnished with chopped nuts, offering a melt-in-your-mouth experience.
Video Chapters
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All Ingredients - Main Ingredients
- Basmati rice 1/4 cup
- Almonds (peeled & soaked) 20 nos
- Full-fat milk 1 liter
- Sugar 1/2 cup & 1 tbsp
- Saffron (kesar) strings few
- Cardamom (Elaichi) powder 1/2 tsp
- Chopped almonds for garnish
- Chopped pistachios for garnish
Tools You'll Need
- Pan
- Blender
- Bowl
Plan Ahead
Up to 1 hr of hands-off time you can shift to earlier.
- Step 1 · Soak30 min
…wl. Wash it 3 to 4 times with water until the water runs clear. Then, soak the rice in fresh water for 30 minutes.
- Step 2 · Soak30 min
Prepare Almond Paste After 30 minutes, discard the water from the soaked rice. Take 20 peeled and soaked almonds and add them to a blender jar…
Don't have an ingredient? Try these swaps
No Milk?
- Unsweetened almond / soy / oat milk (1:1)
- 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)
No Saffron?
- 1/4 tsp turmeric (color only, no flavor match)
- 1/2 tsp safflower threads
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare the Rice
Take 1/4 cup of basmati rice in a bowl. Wash it 3 to 4 times with water until the water runs clear. Then, soak the rice in fresh water for .
Step 2: Prepare Almond Paste
After , discard the water from the soaked rice. Take 20 peeled and soaked almonds and add them to a blender jar. Add a little milk (approximately 1/4 cup) and grind into a smooth paste. Transfer the almond paste to a separate bowl.
Step 3: Prepare Coarse Rice Paste
In the same blender jar, add the soaked rice. Add a little milk (approximately 1/4 cup) and blend it 4 to 5 times in mode to create a coarse paste. Transfer the coarse rice paste to a separate bowl.
Step 4: Cook the Milk
In a pan, add 1 liter of full-fat milk. Stir continuously and cook for until the milk slightly and thickens.
Step 5: Add Almond Paste and Rice Paste
Add the prepared almond paste to the milk and cook for , stirring continuously. Then, add the coarse rice paste and continue to stir and cook for another , ensuring the rice is cooked and the mixture thickens.
Step 6: Add Saffron and Sugar
Add a few saffron strings (kesar) to the phirni for color and flavor. Stir well. Then, add 1/2 cup and 1 tablespoon of sugar. Mix thoroughly until the sugar dissolves.
Step 7: Thicken the Phirni
Continue to mix and cook the phirni for another until it reaches a thick, creamy consistency. Add 1/2 teaspoon of cardamom (elaichi) powder and mix well.
Step 8: Serve and Garnish
Once the phirni is ready and has a thick consistency, pour it into individual serving cups. Let it cool down to room temperature, then refrigerate for a few hours until thoroughly chilled and set. Garnish with chopped almonds and pistachios before serving.
Pro Tips
• Ensure continuous stirring while cooking the milk to prevent scorching and sticking to the bottom of the pan.
• Adjust sugar quantity according to your preference for sweetness.
• For best results, chill the phirni for at least 2-3 hours before serving to allow it to set and flavors to meld.
Variations
• Add a few drops of rose water or kewra essence for an enhanced floral aroma.
• Substitute basmati rice with broken rice for a different texture.
• Garnish with silver leaf (chandi vark) for a more festive presentation.
Storage & Leftovers
How to keep what you don't finish — pulled straight from the recipe.
- Refrigerate
Let it cool down to room temperature, then refrigerate for a few hours until thoroughly chilled and set.
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