Phirini is believed to have originated in Persia as a creamy rice pudding, the food of angels.


Serves 2-4

  • 3 cups milk
  • ⅓ cup sugar
  • 8 almonds, shredded
  • 8 pistachios, chopped
  • ¼ cup basmatti rice
  • 4 green cardamoms, powdered
  • few strands of saffron to garnish (optional)
  • few rose petats to garnish (optional)

How to make Phirini:

  1. Soak rice for 1-2 h. Grind it with 5 tbsp of water to a smooth paste.
  2. Disolve the paste in half cup of milk.
  3. Then mix the rice paste with the milk in heavy bottom pan. Cook on medium heat, stirring constantly. The mixture should bcome of a creamy consistency.
  4. Mix in sugar and cardamom powder.
  5. Simmer till fully dissolved and then boil for 1 minute.
  6. Remove from the heat and add half of pistachios and almonds.
  7. Pour into serving bowls. Chill.
  8. Decorate with nuts. Serve chilled.

© Namaskaar 2024 | Web design | Privacy Policy

This website uses cookies. You can block at any time, by changing the settings of your web browser. By continuing to use this website without disabling cookies in your web browser you agree to the collection and use of information in accordance with this Policy. contains affiliates' links.