Kashmiri Phirun
Recipe type: Main, Dessert
RecipeCuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
Kashmiri Phirun tastes creamy and luscious with whole rice in it.
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
  • 70 gms rice soaked in water overnight
  • 500 ml full cream milk
  • 100 gm powdered sugar Or as required (I prefer less sweet so add as per you preference)
  • 1 t/s fresh green cardamom powder
  • few strands of saffron mixed in 1 tbsp hot milk
  • 1 tbsp pistachio flakes + some more for garnishing
  • silver leaf for garnishing (optional)
  • rose petals for garnishing (optional)
  • a pinch of salt
How to make the recipe?
  1. Firstly soak rice overnight in water. Strain the water. Grind the rice until it's blended. Please don't add water if it's little coarse that's okay.
  2. Boil milk in a wide bottomed sauce pan. Once it reaches it's boiling point add grounded rice. Stir all nicely.
  3. Cook on a low heat and simmer until rice cooks. The milk would start thickening.
  4. Keep stirring continuously else chances are rice may get stuck at the bottom. Mine had got stuck so switched off the gas and combined all nicely. Then I placed on gas to cook again.
  5. Take some hot milk and mix saffron. Put this into the boiling milk mixture.
  6. Time to add powdered sugar and salt. Stir all nicely for 2 to 3 mins.
  7. Now remove from heat . Pour over the clay bowls Or serving bowls. Allow them to set in the fridge. Garnish with almond, pistachio flakes and rose petals. You could also use silver leaf to decorate.
  8. Serve the phirun chilled. It will get more thicker as it cools down.
1. If using clay / mud bowls please soak some rice with water into it for 2 hrs. Later wash them and then they are ready to be used. Allow them to dry then use them.
2. Make phirun on low heat else it might burn at the bottom.
Recipe by Flavors of Mumbai at http://www.flavorsofmumbai.com/kashmiri-phirun/