Title - Kesar Phirni

Celebrate India’s Independence Day with this mouth watering sweet-dish from the dazzling and magnificent hills of Kashmir Valley


  • 1litre+1/4 cup(warm), full cream milk
  • 1/2 cup rice
  • 2 tablespoon, almonds, blanched peeled and slivered
  • 1/2 cup, sugar (you may add more if preferred)
  • 1 teaspoon, cardamom powder
  • A generous 2 pinches of good quality saffron
  • 2 drops of kewda (screw pine) essence

For Garnish

  • Slivered almonds and pistachios
  • Few saffron threads
  • Silver leaf (warq)


  • Clean, wash and soak rice for an hour.
  • Drain the water and spread it on a plate to dry for 1 and half hours.
  • Grind the dried rice to coarse powder.
  • Soak saffron in 1/4 cup of warm milk and keep it aside.
  • In a heavy bottom pan, add 1 litre of milk and bring it to boil.
  • Simmer milk on low heat for 30 minutes till it reduces to 3/4 amount.
  • Add ground rice powder and keep stirring for 3-4 minutes to avoid lump formation.
  • Add saffron milk, sugar, slivered almonds and mix well.
  • Simmer for another 15-20 minutes until it gets thick and creamy but pourable consistency. Stir intermittently. Lastly, add cardamom powder, kewda essence and mix well.
  • Take it off the heat allow it to cool for 15 minutes.
  • Pour the prepared Phirni in earthen pots or silver bowls.
  • Garnish with slivered almonds and pistachios, saffron strands and silver leaf (warq).
  • Chill it in refrigerator for few hours.
  • Serve chilled.

Kesar Phirni with PistachioNote : Do not over thicken phirni while cooking as it further thickens once poured in serving bowl to set.

The Interior Directory


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