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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
After a long day of fasting, nothing feels more comforting than a bowl of chilled, creamy Badam Phirni. Phirni is a traditional North Indian and Mughlai-style dessert made from ground rice cooked slowly in milk until thick and creamy. Made with rich almond paste, this royal dessert melts in the mouth and brings pure festive warmth to your Iftar table. Infused with cardamom and saffron, and topped with crunchy nuts, every spoonful feels indulgent yet...
Chefadora AI has the answer - timers, swaps, step-by-step help.
Drain the soaked rice and grind it to a slightly coarse paste, ensuring it is not very smooth.
Grind the soaked almonds into a fine paste using a little milk. It should be smooth but thick.
Boil the milk in a heavy-bottom pan.
Add the ground rice paste to the boiling milk and cook on a low flame, stirring continuously to avoid lumps.
Once the mixture thickens, add the almond paste, sugar, cardamom powder, and saffron.
Cook until the mixture becomes creamy and thick, keeping in mind that phirni thickens more after cooling.
Set the phirni in earthen bowls (matka). It enhances flavour and absorbs extra moisture. Chill for at least 2–3 hours, it tastes best when properly set and cold.
Grind rice slightly coarse, not completely smooth. This gives authentic phirni texture.
Use a heavy-bottom pan, it prevents sticking and gives slow, even cooking.
Add sugar only after rice is cooked, sugar slows down thickening. For extra richness, add 1 tbsp of condensed milk but reduce sugar in that case.
Do not overcook after adding almond paste, it can thicken too much and lose smoothness.
Phirni thickens after cooling, so switch off flame when slightly flowy.
Can I use regular rice instead of basmati rice?
Basmati rice is recommended for its aroma and texture, but you can use regular rice if needed. But aromatic rice has its own flavour. Ensure it is soaked and ground properly.
Can I skip saffron?
Yes, saffron is optional. It adds a rich and natural aroma and color but the phirni will still taste delicious without it.
How long can I store Badam Phirni?
You can store Badam Phirni in the refrigerator for up to 2 days. Serve it chilled for the best taste.
Can I use almond milk instead of full cream milk?
Yes, almond milk can be used as a dairy-free alternative, but the texture and richness may vary.
What can I use as a garnish if I don't have almonds or pistachios?
You can use other nuts like cashews or even dried fruits like raisins for garnish.
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
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