Almond and Rice Phirnee

Almond and Rice Phirnee

  • Servings: -
  • Total Time:

Treat your friends and family to a creamy, soul-satisfying dessert with our almond and rice phirnee.


  • ¾ cups Royal Basmati Rice
  • 4 green cardamom
  • 4 cups full cream milk
  • 1 cup evaporated milk
  • ½ cup sugar
  • 2 teaspoons rose water
  • 4-6 saffron strands
  • 1/4 cup slivered almonds
  • 1/4 cup slivered pistachios
  • Rose petals for garnish
  • Edible silver foil


  1. Wash RoyalBasmati Rice 3 times. Drain, spread on a tray & dry in the sun for an hour or overnight.
  2. Grind the rice and cardamoms to a coarse powder.
  3. Boil milk and add the rice. Once boiling, lower heat to medium and cook for 6-7 min.
  4. Add evaporated milk and cook for 5 min, without drying it up.
  5. Add sugar, saffron and cook for 10-15 min till rice is cooked and milk is 3/4th of the original quantity.
  6. Remove from heat and set aside for 10 min. Now add rose water.
  7. Cool completely and refrigerate in individual bowls or clay pots.
  8. Top with silver foil, almonds, pistachios & rose petals. Serve.