Thandai Phirni also called Firni, is a fragrant, silky smooth, classic rice pudding dessert made with rice paste, milk, sugar, nuts, spices and served chilled in clay pots topped with slivered dry fruits. It is very similar to rice kheer, but has a different texture and taste. Kheer is made from whole grains of rice while Phirni is made from soaked blended rice.
It is a delicious traditional North Indian Sweet made for festivals and special occasions, especially during Holi. Phirni is a dessert from Punjab & Kashmir in north India. In Kashmir, a meal is not complete without it. In Kashmir, Phirni is made with semolina, but Punjabi Phirni is made only with rice. It is loved by all and is popular throughout south Asia.
Originally, Basmati or aromatic rice was used to give it a flavorful aroma, but it can be made with any rice. To get the best result, slow cook the Phirni on a low flame to give it a perfect texture and refrigerate it overnight in a clay pot for an earthy aroma, as well as soak up extra moisture from the Phirni to make it thicker. Holi is here so we are making this aromatic dessert with thandai masala, the perfect combination of spices and nuts.
Ingredients
• ½ cup Rice (Basmati or Amba Mohar)
• 1-liter Whole Milk + ½ cup Extra
• 1 tbsp Ghee
• 5-6 Threads of Saffron
• ½ Cup Sugar
• 2-3 tbsp Thandai Masala
Method
1. Wash and soak the rice for about 1-2 hrs. Soak the saffron threads in ½ cup milk.
2. Drain the soaked rice and add to blender along with the saffron infused milk. Blend until smooth paste is formed. Keep aside.
3. Heat ghee in a pan/pot, add milk, sugar, and mix with a spatula until sugar dissolves completely.
4. Add thandai masala and mix it well.
5. Stir the milk continuously with a spatula as it boils on medium flame, scraping the edges to prevent it from sticking or burning.
6. Put the flame on simmer. Stir continuously as you gradually add the blended rice mixture into the milk to prevent lumps.
7. Stir the milk mixture until it becomes thick and reduces to half. The mixture should be slightly thicker than kheer. It will be thicker once completely cooled.
8. Pour the mixture into the serving size clay pots or into the cups and store the cups in the refrigerator for about 3-4 hours.
9. Serve chilled and garnished with slivered almonds, pistachios, and rose petals.
Tips
• You can use regular rice instead of basmati or amba mohar.
• In the absence of Thandai masala, add a blend of almond, cashew, and cardamom instead.
• Always use whole milk for best results.
- ½ cup Rice (Basmati or Amba Mohar)
- 1-liter Whole Milk + ½ cup Extra
- 1 tbsp Ghee
- 5-6 Threads of Saffron
- ½ Cup Sugar
- 2-3 tbsp Thandai Masala
- Wash and soak the rice for about 1-2 hrs. Soak the saffron threads in ½ cup milk.
- Drain the soaked rice and add to blender along with the saffron infused milk. Blend until smooth paste is formed. Keep aside.
- Heat ghee in a pan/pot, add milk, sugar, and mix with a spatula until sugar dissolves completely.
- Add thandai masala and mix it well.
- Stir the milk continuously with a spatula as it boils on medium flame, scraping the edges to prevent it from sticking or burning.
- Put the flame on simmer. Stir continuously as you gradually add the blended rice mixture into the milk to prevent lumps.
- Stir the milk mixture until it becomes thick and reduces to half. The mixture should be slightly thicker than kheer. It will be thicker once completely cooled.
- Pour the mixture into the serving size clay pots or into the cups and store the cups in the refrigerator for about 3-4 hours.
- Serve chilled and garnished with slivered almonds, pistachios, and rose petals.
In the absence of Thandai masala, add a blend of almond, cashew, and cardamom instead.
Always use whole milk for best results.
