Easy Creamy Malai Phirni Recipe: Traditional Indian Rice Pudding

Name: Easy Creamy Malai Phirni Recipe: Traditional Indian Rice Pudding
Prep time: 15 min
Cook time: 37 min
Total time: 52 min
Yield: 6
Cuisine: Indian
Ingredients: 1 liter Milk (full-fat); 1/4 cup Basmati Rice (soaked for 30 minutes and ground to a coarse paste); 1/2 cup Sugar (adjust to taste); 1/2 teaspoon Green Cardamom Powder; 10-12 strands Saffron Strands (soaked in 2 tablespoons warm milk); 1/4 cup Fresh Cream (Malai) (or heavy cream); 2 tablespoons Almonds (slivered, for garnish); 1 tablespoon Pistachios (chopped, for garnish)

Discover how to prepare authentic Malai Phirni, a rich and creamy Indian rice pudding. This video guides you through each step to create a delightful dessert that's perfect for celebrations or a sweet treat at home. Master the art of this classic Indian delicacy with simple ingredients and clear instructions.

#Dessert

#Indian

#Rice Pudding

#Sweet

#Easy

#Creamy

#Phirni

Creamy Malai Phirni served in a clay bowl

Recipe Information

15m

Prep Time

37m

Cook Time

52m

Total Time

Servings

Easy

Indian

English

Nutrition (per serving)

250

Calories

Protein

40g

Carbs

Fat

Close-up of garnished Malai Phirni with nuts

Ingredients

Milk
(full-fat)
1 liter
Basmati Rice
(soaked for 30 minutes and ground to a coarse paste)
1 cup

Sugar
(adjust to taste)
1 cup
Green Cardamom Powder
1 teaspoon
Saffron Strands
(soaked in 2 tablespoons warm milk)
10 strands
Fresh Cream (Malai)
(or heavy cream)
1 cup
Almonds
(slivered, for garnish)
2 tablespoons

Pistachios
(chopped, for garnish)
1 tablespoon

Servings: 6

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Malai Phirni ready to be chilled

Instructions

0/5 completed

1
Soak basmati rice in water for at least 30 minutes, then drain and grind into a coarse paste with a little milk.
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32m
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Soak basmati rice in water for at least 30 minutes, then drain and grind into a coarse paste with a little milk.
32m
Soaking ensures softer rice grains and a smoother paste. A coarse grind gives texture.
2
Bring milk to a boil in a heavy-bottomed pan. Reduce heat and slowly add the rice paste, stirring continuously to prevent lumps.
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5m
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Bring milk to a boil in a heavy-bottomed pan. Reduce heat and slowly add the rice paste, stirring continuously to prevent lumps.
5m
Use full-fat milk for a richer, creamier phirni. Stir constantly to avoid sticking.

3
Once the milk and rice mixture thickens slightly, add sugar, green cardamom powder, and saffron strands soaked in warm milk. Mix well.
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5m
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Once the milk and rice mixture thickens slightly, add sugar, green cardamom powder, and saffron strands soaked in warm milk. Mix well.
5m
Adjust sugar level to your preference. Saffron adds a beautiful color and aroma.
4
Stir in the fresh cream (malai) and continue to cook on low heat, stirring occasionally, until the phirni reaches a thick, pourable consistency.
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20m
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Stir in the fresh cream (malai) and continue to cook on low heat, stirring occasionally, until the phirni reaches a thick, pourable consistency.
20m
Cooking on low heat ensures the rice cooks thoroughly and the phirni thickens evenly.
5
Remove from heat and pour the phirni into individual serving bowls. Let it cool completely, then refrigerate for at least 2 hours. Garnish with slivered almonds and chopped pistachios before serving.
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5m
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Remove from heat and pour the phirni into individual serving bowls. Let it cool completely, then refrigerate for at least 2 hours. Garnish with slivered almonds and chopped pistachios before serving.
5m
Phirni tastes best when served chilled. Garnish just before serving for fresh crunch.