Phirni (Ground Rice and Cardamom Pudding)
A silky, chilled North Indian rice pudding scented with cardamom, saffron and rose. Smoother than rice pudding and just as comforting.
- Time3 hr 40
- LevelEasy
- Costabout £0.43 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Drain the soaked rice and blitz it in a food processor with 3 tablespoons of the milk to a coarse, sandy paste. It should still feel slightly grainy.
- 2
Warm the rest of the milk in a heavy pan with the saffron until it just starts to simmer.
- 3
Whisk in the rice paste. Cook over a low heat, stirring constantly, for 20 minutes until the pudding is thick enough to coat a spoon.
20 min - 4
Stir in the sugar and cardamom and cook for 5 more minutes, until the sugar has dissolved. Take off the heat and stir in the rose water.
5 min - 5
Pour into 6 small bowls or ramekins. Cool for 30 minutes, then chill in the fridge for at least 3 hours until set and cold.
180 min - 6
Sprinkle with a little desiccated coconut just before serving.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
