Name: Kesar Badaam Phirni – Indian Dessert
Prep time: 10 min
Cook time: 40 min
Total time: 70 min
Yield: 7 Servings
Cuisine: Indian
Ingredients: 1/4 cup Basmati rice; 20 nos Almonds (peeled & soaked); 1 liter Full-fat milk; 1/2 cup & 1 tbsp Sugar; few Saffron (kesar) strings; 1/2 tsp Cardamom (Elaichi) powder; for garnish Chopped almonds; for garnish Chopped pistachios

Ready in

70 mins

Cuisine

Indian · North Indian

Prep Time

10 min

Cook Time

40 min

Serving

7 Servings

Calories / Serving

~200 kcal

Recipe by Mahjabis Kitchen on YouTube

Recipe 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.

Adjust servings

Tap an ingredient to mark it ready0 of 8 ready

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

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

dairynuts

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 pulse 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 reduces and thickens.

Step 5: Add Almond Paste and Rice Paste

Add the prepared almond paste to the reduced 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.

Recipe 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.

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