Kesari Khoya Phirni recipe

Kesari khoya phirni is a popular traditional dessert recipe that is made with saffron, milk, ground rice, khoya, ghee, cloves, and cardamom. The best way to serve this chilled phirni with some chopped almonds crushed pistachios and dried rose petals on top.


¼ Cup Rice
½ cup water
1 ½ Liters Milk
1 tsp. Ghee
2 Cloves
¼ Cup Sugar
20-25 Strands Kesari Saffron
¼ Cup Khoya, grated
1 ½ tsp. Cardamom Powder
Crushed Almonds, for garnish
Crushed Pistachio, for garnish
Dried Rose Petals, for garnish (Optional)

In a bowl, soak the rice in water for one hour. Drain and grind the soaked rice to a coarse paste.
In a deep non-stick pan, heat ghee over medium heat and add the cloves. Sauté for 30 seconds and then add the milk slowly.
When the milk starts to simmer, transfer a ladle full of milk to a small bowl and add saffron to it. Soak the saffron threads in the milk for about 5 -7 minutes to release the color and flavor. Mix well.
Meanwhile, bring the milk to boil in a deep pan. Lower the heat and let it simmer.
Now add the saffron infused milk to the simmering milk along with the rice paste and stir continuously.
Once the mix has reduced and turn into a little thick, add the grated khoya, cardamom powder, and sugar. {Blend well and continue to cook another 15-20 minutes, until the desired consistency is achieved. Make sure the phirini does not stick to the bottom of the pan otherwise you will get burnt taste.
Next, add the cardamom powder. Set aside in small bowls and refrigerate for about 2 hours.
Once the phirni is set, garnish it with pistachio, almonds and rose petals. Serve chilled.

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