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Phirni is a classic creamy rice pudding from the Indian subcontinent made by boiling ground rice & milk. In a traditional Phirni, there are nuts,saffron,cardamom added to enhance the flavour whereas I have used Thandai masala powder here for the twist.Thandai is synonymous to Holi, colour festival which is just round the corner.It consists of cardamom, poppy seeds, almonds, pistachios, cashews, melon seeds, fennel seeds, rose petals & saffron.This makes Phirni absolutely delightful and very rich. The difference between a classic Kheer and Phirni is that rice grains are broken down to make a coarse paste in Phirni whereas Kheer uses whole rice grains.Make thandai phirni this Holi and entertain your friends with a variety.


  • 1/3 cup rice
  • 1, 1/2 litre whole milk
  • Few strands of saffron (soaked in 2tsp milk)
  • 3 tbsp Thandai powder
  • 1/3 cup Sugar
  • chopped almonds, pistachios, rose petals and gold leaf for garnishing


  • Wash & soak the rice for at least 20 minutes. Drain the water & blend the rice to make a coarse paste. Add little milk if required.
  • Bring milk to boil in a pan, add rice paste, thandai masala powder, saffron & simmer over low heat with constant stirring until the pudding has thickened. Add sugar & mix well. Please note that phirni will thicken over time in the fridge.
  • Transfer in your pudding bowls & chill in the refrigerator. Garnish with chopped nuts, rose petals, etc. & serve chilled.
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