Phirni is a delicious creamy Pakistani rice pudding. Most historians agree that the Phirni originated from the Persian civilization. The Iranians share a very similar dessert called Ferni.
The difference from the Iranian dish, with the Pakistani, is that in Iran they use rice flour instead of chopped rice.
How to cook Phirni?
The secret to a good Phirni is to soak the rice first before chopping it. For this, you must have patience. Soak the rice for about an hour. Then, drain the excess water, and proceed to crush it.
In ancient times it was crushed manually. Now you can do it quickly with the help of a kitchen mill.
Then cook the rice with the spices in the evaporated milk. If you want a creamier dessert you can add two to four tablespoons of cream. If you like the flavor and color of saffron, add a few yarn tales.
Phirni is generally served in clay containers and topped with almonds, cashews, and other nuts.
What is the difference between the Phirni and the Kheer?
Many people confuse the Phirni with the Kheer. Both desserts share almost the same ingredients and preparation methods, but they have an important difference. Whole rice is used to make the Kheer. So, the feeling when trying it is quite different. If you want to try the Kheer, make our delicious recipe.
What are the essential spices for Phirni?
First of all, the cinnamon sticks, they add flavor to this dish. Then the crushed green cardamom, and a pinch of nutmeg. I think that without these three spices you should not make Phirni. However, if you have a little rose scent, or saffron feel free to add a few drops.
Caramel and walnut discs
To accompany this dessert, we decided to make some delicious caramel discs, with walnuts. For this, you only need to make the sugar syrup, if you want to add a pinch of vanilla.
For the Phirni
- 1 cup of Basmati rice (cleaned and soaked in water for up to 30 minutes)
- 2 cups of water (for soak)
- 4 cups of full-fat milk
- 1 cup of sugar
- 2 unit green cardamom seeds
- 1 unit 1-inch cinnamon stick
- 1 cup of sugar
- 3/4 cup of nuts (peanuts, walnuts, cashews)
- Place the rice, to soak in two cups of water for at least thirty minutes. Drain excess water. With a kitchen grinder or in a blender, mash the rice to a fine dough.
- Pour the milk into a saucepan, turn the stove on low heat, and cook stirring with a wooden spoon for at least 15 minutes until a significant part of the water has evaporated from the milk. This will make the Phirni creamier.
- Add cinnamon stick, green cardamom seeds without the shell, and saffron (optional). Stir well. Stir in the rice paste and cook for about fifteen more minutes until the rice is fully cooked in the milk.
- Add the sugar, dissolve the sugar, and turn off. You should add the sugar last to avoid sticking to the bottom.
- Serve the Phirni in clay cups. If you don't have themyou can use glass cups.
- Add some nuts.
- In a small saucepan, place the sugar well distributed at the bottom of the pot. Bring to the stove over medium-low heat and stir occasionally until all the sugar is well melted. Wait for it to turn golden and add the nuts. Stir well with a spoon until the nuts are completely covered in caramel.
- Pour the mixture on a tray covered with wasted paper, crush with a bakery rolling pin, so that the caramel does not stick to the roll, wet the roll with water.
- Wait for the caramel to harden, cut it into pieces and serve it with the Phirni.