Saffroni Phirni

This Indian desert originates from the Punjab in North India. The cooking style and some ingredients have been changed to simplify it and make it more suitable for British tastes. Saffroni refers to the saffron and phirni or phirnee refers to the use of ground rice although this is traditionally made with whole rice that has been soaked in milk and then ground. This is a very tasty desert.


For 1 Continued...
2 tbspn milk powder (see note 1) ¼ tspn cardamom powder
1 tbspn ground rice a few saffron threads (see note 2)
1 tbspn ground almonds 2 tspn milk (see note 2)
1 tbspn granulated sugar 2 tspn rose water
  1 tspn condensed milk (optional but recommended)



  1. Transfer the dry ingredients to a saucepan and stir in 100 ml of hot water, mix well and bring to a boil, stirring continuously.
  2. Simmer, stirring, for 5 min, adding boiling water as needed to maintain the desired consistency (should be similar to rice pudding).
  3. Stir in the condensed milk (recommended option) and finally the rose water.


  1. Serve in a small bowl and drizzle with the saffron milk and garnish if you wish with some toasted flaked almonds.


(1) Milk powder can be purchased from most supermarkets or Asian outlets.
(2) The saffron milk is largely for presentation and can be omitted if you wish.

I'd like to know if you enjoyed this so please email – also feel free to ask for help.
The main ingredients
Enlarge image

The finished desert

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