Phirni is a Kashmiri dessert served most commonly in a Kashmiri thali. This is a creamy dessert made using milk, sugar, cream and ground rice. Saffron and few dry fruits add aroma and taste to this. We also use rose essence to this which enriches the flavour. These are usually served in earthen bowls called “shikoras”  (i dont own one 😦 ) Now that we know what phirni is, you can scroll down and see how i made this using condensed milk and regular milk. I replaced the sugar and cream and used condensed milk instead. And I ve added chopped badam to this to give a crunch.


Basmati rice – 100gms

Condensed milk – 400ml

Regular milk – 300ml

Rose essence – 1tsp

Elaichi/ cardamom powder – 1/4 tsp

Badam/almonds – a fistful finely chopped


  • Soak  rice for 30 mins to 1 hour.
  • Discard the water and grind the rice smooth  but not too fine. The last bit of rice grains should remain. It tastes good when this cooks with milk and condensed milk.
  • Now mix both milk and condensed milk and bring this to boil by continuously stirring.
  • Add the ground rice paste to this slowly by one hand and whisking the milk with the other hand using a spatula. Else you might end up having lumps in phirni.
  • Cook for ten minutes on low to medium flame by occasionally stirring or till rice cooks well.
  • After the rice granules cook, add chopped almonds to this and mix well.
  • Add rose essence and cardamom powder to this and mix well.
  • Transfer onto a serveware and garnish with chopped almonds and pistas.
  • Refrigerate it and serve chilled.


  • You can also add kesar strands for garnish.

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