Kashmiri phirni
AI-drafted · awaiting admin review
A chilled pudding of ground rice cooked in milk with sugar, cardamom and saffron, set in small earthen bowls.
Region: Kashmir valleyOccasion: Eid, weddings and the end of a WazwanTime: 40 min + chillingServes: 6Vegetarian
Ingredients
- 1 litre full-cream milk
- ¼ cup rice, soaked 1 hour and ground coarsely (or ¼ cup coarse rice flour)
- ½ cup sugar
- ½ tsp cardamom powder
- A pinch of saffron soaked in 1 tbsp milk
- 1 tbsp sliced almonds and pistachios
- 1 tsp dried rose petals (optional)
Method
- Mix the ground rice with ½ cup of the cold milk to make a smooth paste.
- Bring the rest of the milk to a boil. Stir in the rice paste, lower the heat and keep stirring so that no lumps form.
- Cook for 15–20 minutes until it thickens like custard.
- Add sugar, cardamom and saffron and cook for 5 more minutes.
- Pour into small earthen bowls (shikoras), top with nuts and rose petals, and chill until set.
History
Phirni is generally linked to Persian and Mughal cooking. In Kashmir it is flavoured with local saffron and served in clay bowls that absorb moisture and help it set.
Significance
Phirni is the sweet served on Eid and often ends a wedding feast.