Authentic Kashmiri Phirni with Warm Saffron Milk
A rich and fragrant traditional Kashmiri dessert made with ground rice, milk, and delicate aromatic spices. Served chilled with a side of warm saffron-infused milk for a luxurious textural contrast.
45min
Total Time
4
Servings
Kashmiri
Cuisine
Recipe
1
Heat the full-fat milk in a heavy-bottomed pan and bring it to a gentle boil over medium heat.
2
In a small bowl, take two tablespoons of warm milk, add a few saffron strands, and set aside to infuse.
3
Reduce the heat to low and slowly add the coarsely ground basmati rice, stirring continuously to prevent lumps from forming.
4
Simmer the mixture for 20 to 25 minutes, stirring frequently, until the rice is completely cooked and the milk thickens to a creamy consistency.
5
Add the sugar, cardamom powder, and rose water, stirring well until the sugar dissolves completely.
6
Pour the warm phirni into traditional earthenware bowls (shikoras) and let it cool to room temperature before chilling in the refrigerator for at least two hours.
7
In a separate small pan, gently warm the remaining milk with the infused saffron strands.
8
Garnish the chilled phirni with chopped almonds and pistachios, and serve alongside the warm saffron milk.
Ingredients
1/4 cup basmati rice, soaked for 2 hours and coarsely ground
4 cups full-fat milk
1/2 cup sugar
1/2 teaspoon cardamom powder
10-12 saffron strands
1 tablespoon chopped almonds
1 tablespoon chopped pistachios
1 teaspoon rose water
*This AI-generated recipe may contain inaccuracies.