Shahi Phirni | How To Make The Best Phirni Extra Thick Style | Traditional Indian Dessert

Shahi Phirni is a classic creamy Indian pudding made from milk and ground rice and flavoured with saffron and cardamom. Our Shahi Phirni recipe turns out a dessert that is creamier and thicker (and much more delicious) than the average phirni and that’s how we love it – phirni extra thick style. This sweet dish is often served as part of festivities in North India especially during festivals such as Diwali, Eid, and Karva Chauth among others. Wedding banquets frequently feature shahi phirni too laid out beautifully in shallow earthen bowls.

Our easy shahi phirni recipe is fit for a feast and we recommend you try it and share it with friends and family during the upcoming festivals.

Ingredients for the best shahi phirni recipe

The ingredients needed to make our phirni extra thick style are basmati rice or other long grained rice, whole milk or full-cream milk, and sugar. Along with those, you will want cardamom pods ground to a powder, kewra or screwpine essence (optional), and saffron strands to impart the classic shahi phirni flavour and aroma. Use soaked and finely sliced almonds to garnish the phirni.

There are some who like to add khoya to phirni but we think it is best made with simple and classic ingredients without added khoya.

What is phirni made of?

Phirni is an Indian milk and rice pudding sweetened with sugar and flavoured with green cardamom and saffron.

Legend: Legend has it that phirni was offered to Prophet Mohammad who had ascended to the seventh heavens to meet God.
 

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Where is Phirni from? Where did it originate?

Phirni is believed to have originated in ancient Persia or the Middle East. Persians know phirni by the name Sheer Birinj or food of the angels. The rulers of the Mughal empire are credited with popularising this dish in India.

Across India, several versions of the kheer and phirni are made. One such version is the ‘Payasam’ from the state of Kerala; another is called the ‘Payesh’ and is made with nolen gur or palm jaggery in the state of West Bengal. Likewise, other states have versions of the kheer too. On some occasions or festivals rice may be replaced by vermicelli (semiya), tapioca pearls, bottle gourd etc.

What is the difference between kheer and phirni?

The key difference between the two desserts is the texture of the rice used. While whole rice is used to make kheer along with milk, coarsely ground rice is used in the making of phirni. While kheer may be served hot or cold, phirni is always served chilled.

Does Shahi Phirni have health benefits?

Shahi phirni is a good source of protein and calcium, both of which keep the body and bones healthy.

How to make shahi phirni well

To get the texture of the phirni right it is essential to get the texture of the rice right. After soaking rice for an hour and draining it, you need to grind it in a wet grinder or small blender. It is essential to not grind it too much. The rice needs to be coarsely ground to a grainy texture and not reach powder stage. This grainy texture eventually gives the shahi phirni its trademark taste and mouthfeel.

The coarsely ground rice is then added to the milk just before it comes to a boil. The heat is reduced to medium and the rice and milk are cooked together for about 40 minutes with continuous stirring and scraping so that the milk does not catch the bottom of the pan. Making shahi phirni is a process that requires patience as milk and rice are slow-cooked to achieve the desired porridge-like consistency.

At this stage in the shahi phirni recipe, sugar is added and cooked for another 10 minutes till porridge-like. This is when the aromatic ingredients i.e. the kewra (screwpine) essence and cardamom powder are added. The phirni is spooned into earthenware bowls called ‘kasoras’ and allowed to cool to room temperature. Earthenware pots are traditionally used to serve shahi phirni as they lend a mild petrichor-like fragrance to the dish. But if you can’t find these bowls, you can cool them in ramekins, katoris, or serveware of your choice. The phirni is then chilled for at least four hours, ideally overnight, for the shahi phirni to set and flavours to blend and develop.

Saffron strands soaked in hot milk garnish the shahi phirni along with slivered almonds. You could alternatively add cashew nuts or pistachios or a mix of nuts too.

Phirni extra thick style can be refrigerated for up to 3 days but should be consumed as soon as possible as milk and milk products tend to spoil.

For the detailed process of how to make shahi phirni watch our step-by-step shahi phirni recipe video.

Serving suggestions for Shahi Phirni Home Cooking Style

Serve the phirni chilled after garnishing it with two strands of soaked saffron per bowl and a sprinkle of slivered almonds. If serving for parties or special occasions you could even put some ‘chandi ki varq’ or edible beaten silver sheets on them.

Shahi Phirni Variations

If you wish you could try and experiment with different flavors of phirni such as adding seasonal fruits or berries. Mango, Strawberry or Orange Phirni, are not unheard of, though purists stay away from such flavours.

Let the festivities begin with this delicious traditional Indian dessert. See how to make thick creamy Phirni at home with a step by step video and recipe right here