Chawal ki Phirni Recipe (Rice Phirni)

Chawal ki Phirni Recipe

Chawal ki Phirni Recipe. So, In our Indian culture, There are all occasions incomplete without sweets. Phirni is a dish that is bit similar to kheer. It is not as popular as kheer in India but it has it’s own fanbase. It has been cooking since ancient time in India and nowdays it is still very much liked in most places of India. we recommend you to try once.

So not to waste your time, let’s move to the Recipe.


Process for Making (Chawal ki Phirni Recipe)

Step 1

First of all, we will keep the rice and jaggery in a separate bowl to soak for 20 to 25 minutes, soak the saffron in a separate vessel as well. We will finely chop cashews, almonds, and pista until this is done. After 20 minutes, put the rice in a mixer and grind it properly till it becomes a fine paste and keep it aside.

Step 2

Take a pot/pan and put it on flame along with milk in it and boil it on medium flame till it has done (start boiling). Now put the grind rice in it and cook for the next 10 – 15 minutes, after 15 minutes put ½ tsp of saffron (Kesar) in it and stir it with the help of spoon for the next 5 minutes. At the same time, check that the rice will not touch the bottom pot otherwise it gives a burnt taste.

Step 3

Put the Jaggery along with its water in it and stir for the next 2 minutes. Now you have to put your Nuts on it, so we will put it one by one, so start will 1 tbsp of chopped cashew and stir it for 2 minutes. Just remember that we have to maintain a gap of 2 minutes in all nuts, so it mixes well. After putting all nuts in it, you have to put 1 tbsp of rose water and mix it well.

Remember: Whenever we make any Dish with Milk like kheer, vermicelli, firni, etc. Then add sugar or jaggery after closing the flame, otherwise, our milk may burst (dudh fat sakta hai).

Step 4

So now we will put our 2 tbsp of sugar along with soaked jaggery and mix it properly.

Put it in the refrigerator for 20 minutes for better taste. Now your dish is ready to serve.

After 20 minutes garnish it with chopped nuts and serve in any fancy bowl.


Chef Anjali Sinha

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