Phirni by Anand Caterers Pvt. Ltd


  1. Rice – 5 Tablespoons, soaked in water
  2. Saffron, kesar – 1 generous pinch
  3. Sugar – 3/4 cup
  4. Green Cardamom powder – 1/2 Teaspoon
  5. Pistachios – 15, blanched, peeled and sliced


Drain and grind the rice to a coarse paste. Dissolve the ground rice in a little water or cold milk. Bring milk to a boil. And add the rice paste to the milk, lower heat and cook till rice is completely cooked stirring constantly. Add saffron and mix well. Add sugar and cardamom powder and stir till sugar is completely dissolved. Pour into earthen ware or china bowls, garnish with pistachios and chill for at least an hour before serving.

Krishna Sahai
Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

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