Phirni Recipe with A2 Ghee (Ground Rice Pudding)
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By the Faimly Farm Team · Prep 20 min · Cook 30 min · Serves 4 · A North Indian classic
Phirni is the elegant ground-rice pudding of North India — coarsely ground rice simmered in milk, delicately scented with saffron and cardamom, and traditionally set in earthenware bowls (shikora). A spoon of ghee to start adds richness and aroma. Here is how to make it.
Ingredients
- 1/4 cup basmati rice, soaked and coarsely ground
- 1 litre full-fat milk
- 1 tbsp A2 ghee
- 1/2 cup sugar (to taste)
- 1/4 tsp cardamom powder
- A few saffron strands, soaked in warm milk
- Sliced pistachios and almonds, to garnish
- 1 tsp rose water (optional)
Method
1. Prep the rice: soak basmati rice 30 minutes, drain, and grind coarsely (a rava-like texture, not a fine paste).
2. Start with ghee: warm the A2 ghee in a heavy pan, add the ground rice, and stir for a minute — this adds aroma and prevents lumps.
3. Simmer in milk: add the milk gradually, stirring continuously to avoid lumps, and simmer on low until the rice cooks and the mixture thickens to a pouring custard.
4. Flavour: add sugar, cardamom, and saffron milk; cook a few more minutes. Stir in rose water if using.
5. Set and chill: pour into earthenware bowls or ramekins, garnish with nuts, and chill well — phirni is served cold.
Why a Spoon of Ghee Helps
Starting the ground rice in a little pure ghee adds a gentle richness and aroma, and helps keep the grains separate so the phirni stays smooth. It is a small step that lifts the whole dessert.
The Faimly Farm Tip
A spoon of pure A2 ghee at the start makes a smoother, richer phirni. Ours is made from indigenous-cow milk by the traditional bilona method, in small lab-tested batches under our FSSAI licence. Explore our Nature's Pure A2 Cow Ghee or the full A2 Ghee collection.
Frequently Asked Questions
What is phirni?
Phirni is a North Indian pudding made from coarsely ground rice simmered in milk with saffron and cardamom, traditionally set and served chilled in earthenware bowls.
How is phirni different from kheer?
Phirni uses ground rice and is thicker and set/chilled, while kheer uses whole rice and is usually served looser and warm or cold.
Why grind the rice coarsely?
Coarsely ground rice gives phirni its signature smooth-yet-grainy texture; a fine paste makes it gluey.
Where does ghee come in?
A spoon of pure ghee at the start adds richness and aroma and helps keep the texture smooth.
Which ghee is best?
Pure A2 cow ghee, ideally bilona-made, gives the most authentic richness.
Conclusion
Phirni is understated elegance — smooth, saffron-scented, and chilled to perfection. Grind the rice coarsely, start it in pure A2 ghee, simmer patiently, and set it in earthenware for a classic North Indian dessert that always feels special.
Set an elegant phirni. Explore our A2 Ghee collection, try Nature's Pure A2 Cow Ghee, and see our complete guide to cooking with A2 ghee. New customers can use code FIRST10 for 10% off their first order.
Faimly Farm: indigenous A2 milk, traditional bilona batches, lab-tested purity under our FSSAI licence. Learn more about Faimly Farm or contact us.
