🇮🇳 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 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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