saffron phirni
Creamy, set rice pudding with the golden warmth of Kesar Spice Drop and the floral depth of Cardamom Spice Drop — a royal Indian dessert made effortlessly consistent every time.
- No soaking saffron strands
- Consistent golden color
- Serve chilled
- Made with Natural Ingredients
Ingredients
Saffron Spice Drop — 3ml (measure spoon provided) · Cardamom Spice Drop — 2 to 3 spoons
Two extracts for the signature kesar-elaichi flavour — no soaking, no grinding, instant consistent colour and aroma.
1 Liter
Full-Fat Milk
1 Cup
Rice, soaked in water for 4 hrs
1 Cup
Sugar, or as Per Taste
8–10 Each
Pistachios & Almonds, Chopped
Directions
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1
Reduce the Milk
Bring the milk to a boil in a deep pan. Lower the heat and let it simmer till it reduces in volume to three-quarters.
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2
Prepare the Rice Paste
Grind the soaked rice to a coarse paste. Add a little milk to it and mix to make it slightly thinner and pourable.
Pro Tip: Keep the paste coarse — not completely smooth. The slightly grainy texture is what gives Phirni its signature feel. -
3
Add Sugar & Saffron Extract
Add the sugar, Saffron Extract (3ml using the measure spoon provided) and Cardamom Spice Drop to the simmering milk. Mix well till fully combined — watch the beautiful golden kesar colour bloom instantly.
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4
Cook with Rice Paste & Set
Mix in the rice paste and cook well, stirring continuously, till the mixture thickens to a creamy, set consistency. Pour into serving bowls and let it cool to room temperature.
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5
Garnish & Serve Chilled
Garnish with chopped pistachios and almonds. Serve chilled — refrigerate for at least 2 hours before serving for the best flavour and texture.
