Firni (Phirni — Rose-Cardamom Rice Pudding)
फ़िरनी / ਫ਼ਿਰਨੀ
Firni (also spelled Phirni) is a delicate, creamy, set rice pudding that is one of Mughal India's most refined desserts — made from whole milk slowly cooked with coarsely ground rice, sugar, saffron, cardamom, and rose water until it sets into a smooth, lightly textured, cold pudding. Unlike kheer (which uses whole rice grains), Firni uses coarsely ground rice, creating a texture that is simultaneously silky and has a slight, pleasant graininess. It is traditionally served cold in individual unglazed clay bowls (shikori) which absorb the excess moisture and give Firni a slightly drier, more set texture. Found at every Pakistani restaurant in Delhi, Lahore-style Firni shops, and at Kashmir-style Mughal restaurants, particularly during Eid. Its delicacy and refinement set it apart from all other Indian rice desserts.
- Total
- 40 min
- Serves
- 6
- Level
- Easy
Prep 15 min · Cook 25 min
Ingredients
Method
Soak basmati rice for 30 minutes. Drain and coarsely grind — it should resemble semolina, not rice flour. This coarse grind is the defining texture of Firni. Mix the ground rice with 100ml cold milk until smooth (no lumps). Bring remaining milk to boil in a heavy-bottomed pan.
About 10 min
Tip: The coarseness of the ground rice is key — too fine produces a bland, smooth texture; too coarse produces an uncooked-tasting dessert. Aim for semolina-like texture.
Add the rice-milk paste to the boiling milk while stirring continuously. Reduce heat to medium. Cook, stirring constantly, for 15–20 minutes until the Firni thickens significantly. Test: it should coat the back of a spoon thickly. Add sugar, saffron (with soaking milk), and cardamom. Cook 3 more minutes.
About 20 min
Tip: Constant stirring is essential — firni scorches very easily on the bottom due to the starch content.
Remove from heat. Add rose water and kewra water. Pour into individual clay shikori bowls or small bowls. Garnish with sliced pistachios and saffron strands. Cool at room temperature for 30 minutes, then refrigerate at least 2 hours until cold and set. Serve cold — firni is always a cold dessert. The clay bowl will absorb some moisture, creating the traditional firmer texture.
About 5 min
Tip: Firni served warm is not firni — it must be cold and set. The wait is entirely worth it.
Nutrition per serving (estimate)
- Calories
- 240
- Protein
- 8 g
- Carbs
- 32 g
- Fat
- 9 g
- Fibre
- 1 g
- Sugar
- 26 g
- Sodium
- 100 mg
Contains: dairy, nuts
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Recipe by Boon Tools.