🇮🇳 India · Dessert
Shahi Phirni
By eatmundo · July 11, 2026
🇮🇳 INA traditional, elegant rice pudding thickened with ground rice, cooked in a clay pot to achieve an earthy, creamy perfection.
Ingredients
check them off as you prepareHow to Make It
- 1
Soak 100g of basmati rice for 30 minutes, drain thoroughly, and grind into a slightly coarse, gritty paste.
- 2
Bring 1L of full-fat milk to a boil in a heavy-based pot, then reduce heat to low.
- 3
Gradually stir the rice paste into the simmering milk, whisking constantly to prevent any lumps from forming.
- 4
Simmer the mixture for 15-20 minutes until the rice is cooked and the milk has thickened to a custard-like consistency.
- 5
Add 80g of sugar and 4 crushed cardamom pods, stirring continuously for another 5 minutes.
- 6
Once the mixture coats the back of a spoon, turn off the heat and stir in the chopped cashews.
- 7
Pour the Phirni into individual earthenware bowls (if available) and chill in the refrigerator for at least 2 hours.
- 8
Serve cold, garnished with extra nuts or edible silver leaf for a truly regal finish.
Frequently Asked Questions
What is Shahi Phirni?+
Shahi Phirni is an Indian milk-based dessert made by thickening ground rice with sugar, cardamom, and cashews. It is typically served chilled in earthen bowls during festivals and special occasions.
What type of rice works best for Shahi Phirni?+
Basmati rice is ideal; soak it for 30 minutes, then grind it into a coarse paste rather than a fine powder to achieve the signature creamy, grainy texture.
How do I know when the Phirni has reached the perfect consistency?+
The Phirni is done when it coats the back of a spoon and has thickened significantly, keeping in mind that it will firm up further once chilled in the refrigerator.
Can I substitute full-fat milk with low-fat or almond milk?+
Full-fat milk is essential for the rich, creamy texture of Shahi Phirni; using low-fat alternatives will result in a thin, less authentic dessert.
How can I prevent the milk from burning at the bottom of the pot?+
Use a heavy-bottomed pan and stir constantly on medium-low heat to ensure the rice flour doesn't settle and scorch during the thickening process.
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