Firni, also known as Phirni, is a rich and creamy rice pudding that is a popular part of South Asian and Middle Eastern cuisine. Made with ground rice, milk, evaporated milk, sugar and flavourings of your choosing. We're using crushed cardamom and rose water for a decadently fragrant pudding.

This delicious dessert is really easy to make. Traditionally, Firni is made by grounding rice grains down into a paste, but we're taking a short-cut and using shop-bought ground rice. The evaporated milk adds a slight caramel taste to the Firni, also lending to it being beautifully rich and creamy.

Jump to:

• What's to love about this recipe
• What is Firni and where is it from?
• Key ingredient notes and substitutions
• Equipment
• How to make Firni
• Variations
• Make a vegan Firni
• Topping and decoration ideas for Firni
• Storage
• Make ahead
• What to serve Firni in
• What's the difference between Firni and Kheer?
• Other Asian dishes you might enjoy
• Recipe

What is Firni and where is it from?

Firni is a sweet and creamy dessert that is similar to rice pudding. It is made with ground rice, milk, sugar and traditionally flavoured with cardamom and saffron. The mixture is cooked on a low heat until it thickens to a pudding-like consistency. Firni is always served chilled and can be garnished with nuts and fruit.

It is believed to have originated in South and Central Asia. Firni is considered a must-have dessert during festive occasions and special celebrations, such as Diwali and the Karwa Chauth Festival.

It is also known by different names in different countries and cultures. In India and Pakistan, it is called "Firni" or "Phirni," while in Iran, it is known as "Sholeh Zard". In Turkey, a similar dessert called "Sütlaç" is popular and in Western countries, rice pudding is a similar dessert that is often served.

Key ingredient notes and substitutions

**Please see the recipe card at the bottom of this post for the full list of ingredients.

Milk - We prefer using full fat milk (whole milk) for an extra creamy pudding, but you can replace it with semi-skimmed milk.

Almond or oat milk can also be used for a lactose free version. Replace the evaporated milk with the same amount of almond or oat milk.

Ground rice - This is a ground powder made from rice grains. It can usually be found in the dessert section in the grocery store, next to the semolina. It's not the same as rice flour, which is finer in consistency. Ground rice is a little more coarse.

Make your own ground rice at home by whizzing rice grains in a food processor, or coffee grinder, until you have a sand-like consistency. This is the traditional way of making Firni after all.

Caster sugar - Can we replaced with normal granulated sugar.

Cardamom pods - We use green cardamom. If you haven't got cardamom pods, or a mortar and pestle, you can use half a teaspoon (or more to taste) of cardamom powder.

Rose water - We only add a very small amount of Nielsen-Massey rose water. The suggested quarter teaspoon will provide a gentle hint of rose. If you are adding more, be aware that it can make the rice pudding quite sweet and very perfumy, so balance it out by adding slightly less sugar.

Pistachios - You can replace this with other nuts of your choosing likes almonds and cashews.

Equipment

You will need a medium-large saucepan. We love using a heavy-bottomed pan for making this rice pudding. It gives a good even heat and is ideal for slow cooking over a low heat.

You will also need a whisk.

If you are using cardamom pods, you will need a mortar and pestle to crush the seeds.

How to make Firni

Prepping

• Crush the cardamom pods in a mortar and pestle. Remove the husks and ground the seeds down into a fine powder.

• Roughly chop the pistachios for decoration and set it aside in a small bowl.

• In a medium or large saucepan, add the milk. Over a low heat, bring the milk up to a simmer.
  
  Be very careful not to burn the milk as it will ruin the taste of the Firni, keep the heat low and keep an eye on it. It may be tempting to increase it to a medium heat to speed it up, but don't, milk can burn in a split second.

• Add the evaporated milk, ground rice and caster sugar to the hot milk. 

• Stir the milk mixture and bring it up to a gentle boil, still over a low heat. Slow cooking is key for the perfect Firni.

• Keep whisking for a further 6-8 minutes from boiling point until the Firni is thick with a creamy texture. It will thicken even further when cooling.
  
  As a test, if you coat the back of the spoon, you should be able to draw a clean line, that holds, through the mixture.

• Remove from the heat and whisk in the optional ground cardamom and rose water.

• Place a piece of plastic wrap on the surface of the pudding to prevent a skin from forming as it cools. Allow the pudding to cool for 5-10 minutes before transferring to the fridge for a minimum of 2 hours.

• When the Firni has cooled, spoon into individual glass serving bowls or traditional small earthen bowls. Sprinkle over the chopped pistachios.
  
  Optional decoration: Rose buds, or rose petals, edible silver leaf.

Variations

• Saffron - A highly prized spice that adds a rich, golden colour and a delicate floral flavour to the Firni.

• Cinnamon - Cinnamon adds warmth and sweetness.

• Nutmeg - Nutmeg adds a subtle, earthy aroma to the Firni.

• Almonds - Almonds can be chopped or ground and added to the Firni for a crunchy texture and nutty flavour.

• Vanilla - A classic flavour that adds a sweet, creamy note to the Firni.

• Coconut - A tropical flavour that adds a sweet, nutty taste. Coconut milk or shredded coconut can be added to the recipe.

• Orange Blossom Water - Adds a sweet, floral flavour to the Firni and is commonly used in North African and Middle Eastern desserts.

• Ginger - A spicy and slightly sweet flavor that adds a warming sensation to the firni. Ginger can be grated or ground and added to the recipe for a spicy kick.

• Caramel - Add caramel sauce on top of the Firni.

• Coffee - A bold and slightly bitter flavor that can be infused into the firni by adding instant coffee or coffee extract. This creates a delicious coffee-flavored dessert.

• Coconut and Lime - For a tropical flavour combination add coconut milk and lime zest.

• Mango - Fresh or canned mango pulp can be added to, or on the Firni for a sweet and fruity taste.

Make a vegan Firni

To make this pudding vegan, replace the milk and evaporated milk with almond or oat milk.

Topping and decoration ideas for Firni

• Chopped nuts like almonds, cashews and pistachios.

• Fresh fruit like mango, pineapple and pomegranate seeds.

• Rose petals or dried rose buds.

• Strands of saffron, if it was added as an ingredient.

• Chocolate shavings.

• Whipped cream.

• A sprinkle of cinnamon.

• Edible silver leaf, also known as 'vark' or 'varak', is a popular decoration for desserts in many cultures, including Indian and Middle Eastern cuisine. It can definitely be used to decorate Firni as well! We added a few shredded bits to our rice pudding and it looks very pretty.

Storage

You can store leftover Firni in the fridge, covered tightly in plastic wrap, aluminium foil, or inside an airtight container for up to three days.

Not suitable for freezing.

Make ahead

This is the ideal dessert to make the day before your event. It's at it's best cold from the fridge, so make it the day ahead and store in the fridge over night. It can also be served at room temperature.

What to serve Firni in

Firni is traditionally served in small earthen pots called "matkas" or "shikoras". These cups are made of clay and are typically unglazed, giving them a rustic and authentic look. Matkas are also used to serve other desserts like Kulfi and Rabri.

In addition to matkas, Firni can also be served in small bowls or cups made of ceramic or glass. You can also serve it in very small portions by spooning it into large shot glasses.

What's the difference between Firni and Kheer?

Firni is made with ground rice, milk, and sugar. It has a smoother texture compared to kheer and is thickened using ground rice instead of whole rice grains. It's served cold.

On the other hand, kheer is made with whole rice grains, milk and sugar. It has a grainier texture compared to firni and is typically served warm.

So, they are very similar, apart from the textures by using either ground rice, or whole rice grains.

Other Asian dishes you might enjoy

Strawberry lassi

Peshwari naan

Basmati rice with coconut milk

Chicken curry from Nepal

Pasanda curry, oven-baked

Super speedy chicken Karahi

Recipe

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