Awadhi Shahi Zaffrani Phirni
A regal and creamy milk pudding infused with aromatic saffron, delicate cardamom, and kewra water. Garnished with silver leaf and crushed pistachios, it offers a luxurious taste of royal Awadh.
60min
Total Time
4
Servings
Awadhi
Cuisine
Recipe
1
Coarsely grind the soaked basmati rice in a blender without adding too much water, keeping a grainy texture.
2
Bring the full-fat milk to a boil in a heavy-bottomed deep pan, then reduce the heat to medium-low.
3
In a small bowl, warm a couple of tablespoons of the warm milk and steep the saffron strands in it.
4
Add the coarsely ground rice paste slowly to the simmering milk, stirring continuously to prevent any lumps from forming.
5
Cook the mixture on low heat for about 30 to 35 minutes, stirring frequently until the rice is completely cooked and the milk thickens significantly.
6
Stir in the sugar, cardamom powder, and the saffron-infused milk. Simmer for another 5 minutes until the sugar dissolves completely.
7
Remove the pan from the heat and stir in the kewra water for a delicate floral aroma.
8
Pour the warm phirni into traditional shallow earthen clay bowls (shikoraz) or individual serving dishes.
9
Garnish the top generously with slivered almonds, pistachios, and silver leaf if desired.
10
Chill the phirni in the refrigerator for at least 2 hours before serving cold.
Ingredients
1 liter full-fat milk
1/4 cup basmati rice, washed and soaked for 30 minutes
1/2 cup granulated sugar
A generous pinch of high-quality saffron strands
1/4 teaspoon cardamom powder
1 teaspoon kewra water
2 tablespoons blanched almonds, slivered
2 tablespoons pistachios, slivered
Edible silver leaf (optional for garnish)
*This AI-generated recipe may contain inaccuracies.