KESARIYA PHIRNI

To achieve a creamy and thick texture in your Kesariya Phirni, ensure that you soak the rice for 30 to 40 minutes before grinding it to a semolina-like consistency. Boil the milk and add the ground rice gradually, stirring continuously. This will help the rice cook evenly and thicken the pudding.

Yes, you can make a dairy-free version of Kesariya Phirni by substituting full cream milk with coconut milk or almond milk. Keep in mind that the flavor and texture may vary slightly, but it will still be delicious and suitable for those following a vegan diet.

If you don't have saffron on hand, you can use turmeric for color, although it won't provide the same flavor. Alternatively, you can skip it altogether or use a few drops of natural food coloring to achieve a similar visual appeal without altering the taste significantly.

To store leftover Kesariya Phirni, place it in an airtight container and refrigerate. It can last for up to 3-4 days in the fridge. Make sure to serve it chilled for the best taste and texture when you enjoy it again.

Kesariya Phirni pairs wonderfully with a variety of Indian sweets and snacks. You can serve it alongside crispy samosas or jalebis for a delightful contrast. Additionally, it complements spicy dishes well, making it a perfect dessert after a flavorful Indian meal.