Kesar Pista Phirni | How to make Kesar Pista Phirni

5.0 from 2 reviews
Rate It!
By Chef (Mrs) Reetu Uday Kugaji
Created on 8th Jul 2017
  • Kesar Pista Phirni, How to make Kesar Pista Phirni

About Kesar Pista Phirni

The scrumptious blend of Milk and Rice, with a dash of sugar, flavoured with green cardamom powder, drizzled with rose water and laced with saffron, garnished with pistachio nuts and rose petals.

Kesar Pista Phirni is delicious and authentic dish. Kesar Pista Phirni by Chef (Mrs) Reetu Uday Kugaji is a great option when you want something interesting to eat at home. Restaurant style Kesar Pista Phirni is liked by most people . The preparation time of this recipe is 10 minutes and it takes 60 minutes to cook it properly. Kesar Pista Phirni is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Kesar Pista Phirni. Kesar Pista Phirni is an amazing dish which is perfectly appropriate for any occasion. Kesar Pista Phirni is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Kesar Pista Phirni at your home.

  • Prep Time10mins
  • Cook Time60mins
  • Serves4People
Kesar Pista Phirni

Ingredients to make Kesar Pista Phirni

  • Full cream milk -1 ¼ th litres
  • Rice, soaked -1/4th cup
  • Saffron, boiled -1 gram
  • Pistachios -30 grams
  • Sugar -1/2 cup or as required
  • Green cardamom powder – ½ teaspoon
  • Rose water- ½ tablespoon
  • For The Garnish:
  • Pistachio slivered-15 grams
  • Saffron, boiled-1/2 grams
  • Rose Petals dried, edible-2 teaspoons

How to make Kesar Pista Phirni

  1. Pick, wash and soak rice for 1 ½ hours.
  2. Boil milk in a heavy bottomed pan and set aside. Drain and grind the rice coarsely.
  3. Boil saffron and set aside. Blanch pistachios, peel and cut into slices.
  4. Add the coarsely ground rice paste to the milk and cook stirring continuously so that there are no lumps and it does not burn or stick to the bottom of the pan.
  5. Add sugar and mix. Add green cardamom powder, saffron and mix. Add rose water. When the mixture starts thickening take it off the flame.
  6. Pour into soaked Katoras / earthenware pots and keep them in the refrigerator to chill for 1 to 1 ½ hours.
  7. Serve chilled garnished with slivered pistachio nuts, saffron and dried rose petals.
My Tip: Use a heavy bottomed pan to make phirni, in order to prevent it from sticking to the bottom of the pan and ultimately burning.

Reviews for Kesar Pista Phirni (2)

Sulochana Prajapati3 months ago
Nice presentation
Reply

Chetna Parikh3 months ago
My favorite
Reply

Cooked it ? Share your Photo