Saffron Phirni
Phirni is kheer's smoother cousin — made with ground rice, so it sets into a silky, chilled pudding. Traditionally served in little earthen bowls that keep it cool and lend a subtle earthiness. Saffron makes it glow.
Ingredients
- 1 litre full-fat milk
- 1/4 cup basmati rice, soaked 30 minutes then coarsely ground
- 12 Baby Saffron threads, bloomed in 2 tbsp warm milk
- 1/3 cup sugar
- 1/2 tsp ground cardamom
- 2 tbsp slivered pistachios and almonds, to garnish
Method
- 1
Blend the soaked rice with a little milk to a coarse, grainy paste.
- 2
Heat the remaining milk in a heavy pan; when warm, whisk in the rice paste to avoid lumps.
- 3
Cook on low, stirring constantly, for 15–20 minutes until it thickens to a pouring-custard consistency.
- 4
Stir in the sugar and cardamom; cook 3–4 minutes more, then turn off the heat and stir in the bloomed saffron.
- 5
Pour into clay bowls or ramekins, cool, then chill for at least 2 hours. Garnish with nuts before serving.
Stir bloomed saffron in once the phirni has thickened and you've turned off the heat — residual warmth infuses it perfectly without cooking off the aroma before it sets.
More saffron recipes
You'll need saffron
A pinch is all this takes. Lab-graded threads, sealed at source.
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ISO Grade 1 · 200+ colour
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ISO Grade 1 · 200+ colour
