Kesar Pista Phirni

Kesar Pista Phirni


  • 500 ml Full fat milk 
  • 30 g Rice
  • 30 g Sugar    
  • 50 g California Pistachios
  • 2 tbsp Saffron Syrup
  • 50 g Caramelised Sugar (for sugar net)


  • Soak raw rice overnight and next day make a puree out of it .
  • Boil milk and rice puree in a heavy bottom pan for 20 min on medium heat. 
  • Add chopped green pistachios, sugar and saffron syrup in the mixer. 
  • Cool down the mixer.

For Plating:

  • Take the cold phirni mixer and put it on the centre of the serving plate and demould.
  • Garnish with sugar net. Drizzle Roohafza from top. 

More Recipes From This Chef