Zafrani Phirni/Kesar Badam Phirni – Indulge in the richness of saffron and almonds

Celebrate Ramadan with the Rich and Decadent Zafrani Phirni

    Ramadan is a time of togetherness, reflection, and of course, indulgence in divine flavours! Let’s embrace the pious month with a Mughal-inspired dessert that’s rich, aromatic, and absolutely scrumptious – Zafrani Phirni!

    For me, Phirni (or Firni) is synonymous with Eid. It instantly brings back heartwarming memories of our kind neighbours in India, who never failed to send over delicious treats during Ramadan. Their Phirni paired with the famous Nombu Kanji, Mutton Biryani, and spicy Brinjal Curry was a feast we eagerly awaited.

    Phirni is a simple yet elegant dessert made with rice and milk. The first time I tasted it, I mistook the base for semolina, only to learn later that it was powdered rice – the magic behind its creamy texture. This recipe, taught to me by our neighbour’s grandmother during my college days, is my go-to version. It’s a foolproof recipe, with no shortcuts or alterations. Trust me, sticking to the exact measurements ensures a perfectly creamy and fragrant dessert every time.

What Makes Zafrani Phirni Special?

Zafrani Phirni, also known as Shahi Firni, takes the humble Phirni to a whole new level of decadence. This royal dessert is enhanced with almond paste, cooked with milk and saffron, and lavishly garnished with slivered nuts, rose petals, and saffron strands. The result? A dessert that’s fit for royalty and lives up to its name – Zafrani (saffron-infused) or Shahi (royal) Phirni!

Phirni’s origins are rooted in the Middle East, and its popularity extends to Lebanese, Moroccan, and Afghani cuisines. Over time, innovative variations have emerged, from Pista Firni and Mango Firni to Rose Firni and Saffron Firni. Each version carries its own unique charm, but the classic Zafrani Phirni remains unmatched in richness and flavour.

 

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Cuisine - Indian
Recipe Type - Sweet, Dessert
Difficulty - Medium
Serves - 3 - 4
Author - SM  

Soaking Time - 2 Hours
Preparation Time - 30 - 40 Minutes
Cooking Time - 30 - 45 Minutes

For more INDIAN SWEETS & DESSERTS, Click here...

 

HOW TO COOK ZAFRANI PHIRNI/FIRNI - 

KESAR BADAM FIRNI

Zafrani Phirni/Kesar Badam Firni – Elegant and aromatic rice pudding

INGREDIENTS:

For Zafrani Phirni/Firni:

Basmati Rice / Long Grained Rice - 3 Tablespoons
Almonds - 3 Tablespoons
Sugar -   1- 11/4 Cup
Milk - 5 Cups
Cardamoms - 4 Nos.
Kewra Essence - a few Drops (Optional)

 

For Garnishing:

Cashew Nuts - Few
Almonds - Few
Pistachios - Few
Saffron - Few Strands (Optional)
Rose Petals - a few (optional)

Zafrani Phirni Kesar Badam Firni – Luxurious dessert in intricate detail

METHOD:

• Dry roast the saffron strands for few seconds, soak it in 1 Tablespoon of warm milk & keep it aside.
• Blanch the Almonds or soak it overnight in ample of water.
• Peel the Almonds & reserve a few Almonds for garnishing.
• Grind the remaining Almonds into a coarse paste & leave it aside.
  
• Cut/Sliver the reserved Almonds into small pieces (for garnishing).
• Cut Cashew Nuts and Pistachios into small pieces.
• Wash and soak the rice for 2 hours. 
• Drain the water and allow the rice to dry on an absorbent kitchen towel for 1/2 an hour.
• Pulse the rice in a mixer for a few seconds, to make it into a coarse powder.
• Mix the rice powder & the ground Almond paste in cold milk and stir well until there are no lumps.
• Boil the rest of the milk in a heavy-bottomed pan.
• Add rice-almond mix gradually into the boiling milk and stir well.
• Cook on a very low flame for 10–15 minutes, stirring continuously.
• When the rice is cooked, stir in the sugar along with cardamom powder and mix well.
• Pour in the Saffron soaked Milk and give a quick stir.
  
• Cook on a low flame for a few more minutes.
• Drizzle a few drops of Kewra Essence and give a quick stir.
• Adjust the consistency of the Firni to your preference.
• Switch off the flame and allow it to cool down.
  
• Chill Zafrani Phirni/Firni for a few hours in the refrigerator.
• Serve Phirni/Firni chilled garnished with Cashew Nuts, Almonds, Pistachios, Rose Petals and Saffron strands.

Zafrani Phirni/Kesar Badam Firni – Perfect for festive celebrations.

 

NOTES:

• Can use any variety of long-grained rice for the recipe (Basmati or Jasmine Rice). The aromatic rice varieties would suit well.
• When using normal rice, can add few drops of Kewra Essence to get the natural Pandan-like aroma in the rice.
• Soaking and dry grinding the rice into a coarse powder perfectly gives Phirni/Firni, the desired consistency.
• Some recipes call for grinding the rice into a paste or powder it into a fine powder.
• Choose your preferred method.
  
• Mix the powdered rice & the ground Almond paste in cold milk just before adding it to the boiling milk.
• Stirring it continuously is to ensure there are no lumps and to avoid creaming of the milk.
• Use a heavy-bottomed pan, to avoid sticking and burning at the bottom, which will spoil the taste of Phirni/Firni.
• Adjust the amount of sugar to suit your preference.
• Adding saffron is purely optional.
• Adjust the amount of sugar to suit your preference.
• Add Gulkhand (Rose Petals preserved in thick sugar Syrup) or rose essence/rose syrup to make Rose Firni or Gulab Firni.
• Can avoid adding Almonds & convert this Firni recipe into a simple version.