How to make firni, an Indian creamy smooth pudding made with rice flour and slow cooked milk flavoured with saffron and cardamom, garnished with crushed nuts.
Firni, also spelt phirni, is a North Indian dessert made with rice flour, sugar and milk flavoured with aromatics such as saffron and cardamom.
It is a thick, creamy, rich pudding with a smooth texture similar to mohallabiya from Middle Eastern cuisine.
Firni is a popular dessert usually prepared for celebrations such as Diwali and Eid and a perfect way to round off a spicy meal.
In India it is traditionally served chilled in earthenware bowls which gives a wonderful earthy flavour, absorbing some moisture and helping it set.
Firni can sometimes be confused with another popular milk based dessert called kheer, which is prepared in a similar way but rather than using rice flour it is made with boiled rice giving a chewier texture (similar to Turkish sütlaç).
Firni came from Mughal cuisine and gave rise to regional variations such as payasam from Kerala which is made with vermicelli and jaggery and payesh from Bengal which uses a local short grain rice for a slightly different flavour.
Our firni recipe is flavoured with cardamom and saffron, two flavours which work extremely well with milk based dishes.
If you would like to try more Indian rice pudding desserts like this, we have a recipe for quick kheer made with leftover boiled rice and one for slow cook traditional kheer.
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About the ingredients
These are the ingredients you will need:
- saffron - bloom the saffron to extract their flavour. Use medium to long strands then crush and soak in water to extract their flavour.
- milk - use whole milk for great texture and creaminess.
- cardamom - stewed in milk gives a wonderful flavour.
- rice flour - if unavailable, make your own by grinding raw rice grains in a spice or coffee blender.
- sugar - use granulated or caster sugar so it dissolves easily. (We haven't tested this recipe with sweeteners but if you have we would love to hear from you in the comments below.)
See recipe card for quantities.
Instructions
Step by step instructions for making firni.
Bloom saffron to extract the flavour by crushing the strands and soaking in water for 20 minutes.
Meanwhile bring milk to a boil with the cardamom pods and simmer on low for 20 minutes.
Whisk in the rice flour, sugar, saffron and water (not shown) till blended.
Cook on low, stirring frequently, till the mixture thickens then remove from the heat.
Pour into individual bowls or a serving dish then set aside to cool before covering to chill in the fridge.
Garnish with crushed nuts before serving.
Variations
Here are some other delicious firni combinations to try:
Mango firni (aam firni) - this is a favourite in summer during mango season. Follow the firni recipe, reducing the sugar slightly as the mango adds sweetness. Stir in 150g of sweetened mango pulp or fresh mango purée once the firni has thickened and cook for a further two minutes on low heat.Garnish with pistachios and a few fresh mango pieces.
Rose firni (gulab firni) - add a tablespoon of rose water, or a spoonful of gulkand (rose petal preserve), once the firni is off the heat. Garnish with dried rose petals for a fragrant, floral version that is beautiful for celebrations.
Kesar (saffron) firni - for an even richer saffron flavour and deeper colour, increase the amount of saffron.
Badam (almond) firni - blend a handful of soaked, skinned almonds to a paste and stir it in with the rice flour for a nuttier, richer pudding.
Vegan / dairy-free firni - swap the whole milk for full-fat coconut milk or a barista-style oat milk. The texture is slightly different but still creamy and coconut pairs beautifully with cardamom and saffron.
A note on smoothness / troubleshooting
The key to a perfectly smooth firni is to avoid lumps forming when the rice flour goes in. Whisk it into the hot milk gradually and thoroughly and if any lumps form, crush them out with the back of a spoon or use a stick blender. Cooking on low heat and stirring frequently ensures even cooking and prevents it from clumping and sticking on the base of the pan.
Make ahead and for celebrations
Firni holds a special place at festive tables across South Asia and it is a popular dessert for celebrations from Diwali and Holi, to weddings, Ramadan and Eid. Made ahead and served chilled, it is ideal for entertaining, as all the work is done before your guests arrive.
Storing
Firni can be made ahead and kept covered in the fridge till ready to serve.
Cover and store leftovers in the fridge for up to 3 days or freeze for up to a month. Thaw in the fridge before serving.
FAQs
Firni is a thick, creamy, smooth pudding made with ground rice (coarse) or rice flour (smooth) and is always served chilled, while kheer is made with whole boiled rice so it has a slightly chewy texture and is served warm or chilled.
Use butter or vegetable oil to grease the inside of the pan before using for easy cleaning and to prevent the milk from sticking to the bottom. Frequent stirring with a wooden spoon and cooking on a low heat should also prevent it sticking.
Yes, this recipe uses rice flour for convenience and a smooth texture. If you only have rice grains, grind them coarsely in a spice grinder and use in the same way.
Lumps form if rice flour is added too quickly to hot milk. Whisk it in gradually, mixing thoroughly, crushing any lumps with the back of a spoon or a stick blender and cook on low heat, stirring often.
Firni thickens as it cooks then thickens further as it chills, so don't worry if it is still a little loose when hot as it will set on cooling and later in the fridge. If it is still thin after chilling, it may need a little more rice flour, or to cook longer to reduce the liquid.
Press a piece of cling film directly onto the surface of the firni before chilling, so it touches the pudding. This stops a skin forming as it cools.
Store covered in the fridge for up to 3 days, or freeze for up to a month and thaw in the fridge before serving.
Related
Looking for more Indian dessert recipes like this?
Pairing
Some of our favorite dishes to serve with firni:
Recipe
Firni (Indian Rice Pudding)
Ingredients
- saffron strands 20 medium to large
- water - cool 2 tablespoon
- rice flour - 6 tablespoons 75 g
- whole milk - 5 cups 1.2 litres
- cardamoms 2 whole
- sugar - 7 tablespoons, granulated or caster 100 g
Garnish
- pistachios - shelled, or almonds 10 whole
Instructions
Bloom the saffron
- In a small bowl crush 20 medium to large saffron strands with your fingers, add 2 tablespoon water and set aside for 20 minutes.
Firni
- Meanwhile, pour 1.2 litres whole milk into a medium saucepan add 2 whole cardamoms and bring to a boil, then reduce heat to a minimum and simmer uncovered for 20 minutes.
- Remove the cardamom pods and whisk in 75 g rice flour and 100 g sugar till there are no lumps of rice flour left (use a stick/immersion blender or spoon to crush any large lumps). Stir in the saffron strands and their water. Then stir occasionally using a wooden spoon till the mixture has thickened.
- Remove from the heat and pour into a serving dish or individual bowls. Leave to cool on the counter then cover with plastic wrap and chill in the fridge. Before serving roughly crush 10 whole pistachios with a pestle and mortar or use a plastic bag and a rolling pin and sprinkle over the firni.
Notes
Only you will see your notes and you can edit them anytime.
Nutrition
Nutritional information calculated automatically per serving, accuracy cannot be guaranteed.
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