Makhmali Shahi Phirini | How to make Makhmali Shahi Phirini

4.6 from 21 reviews
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By uzma shouab
Created on 25th Feb 2016
  • Makhmali Shahi Phirini, How to make Makhmali Shahi Phirini
Makhmali Shahi Phiriniby uzma shouab
  • Makhmali Shahi Phirini | How to make Makhmali Shahi Phirini (280 likes)

  • 21 reviews
    Rate It!
  • By uzma shouab
    Created on 25th Feb 2016

About Makhmali Shahi Phirini

Like different types of culture in India different types of kheer are also famous. Here is one of the recipe of kheer, taught to me by my Grandma.

Makhmali Shahi Phirini is an authentic dish which is perfect to serve on all occasions. The Makhmali Shahi Phirini is delicious and has an amazing aroma. Makhmali Shahi Phirini by uzma shouab will help you to prepare the perfect Makhmali Shahi Phirini in your kitchen at home. Makhmali Shahi Phirini needs 180 minutes for the preparation and 75 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Makhmali Shahi Phirini. This makes it easy to learn how to make the delicious Makhmali Shahi Phirini. In case you have any questions on how to make the Makhmali Shahi Phirini you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like uzma shouab. Makhmali Shahi Phirini will surely satisfy the taste buds of your guests and you will get compliments from your guests.

  • Prep Time3Hours
  • Cook Time75mins
  • Serves8People
Makhmali Shahi Phirini

Ingredients to make Makhmali Shahi Phirini

  • 1/2 cup Rice
  • 1 1/2 litter Milk
  • 1/2 Cup Milkmaid
  • 3/4 cup Sugar
  • 1/4 cup fine Cashew powder
  • 1/4 cup fine Almond powder
  • Saffron strands 1 to 2 pinch
  • Rose water or Kewra essence 2 to 3 tbsp
  • 1 tsp green cardamom powder
  • Few Almonds and Pistachio for garnish

How to make Makhmali Shahi Phirini

  1. Soak rice for 3 hours, dry in air, grind till granulated but not powdered.
  2. In a pan roast granulated rice, when a pleasant smell comes, turn off the stove. When rice temperature is down, add milk slowly. Again turn on the stove and continue mixing it with the help of a spoon.
  3. In another mixing bowl add milkmaid, cashew nut and almond powder, mix well. Now pour this mixture in rice and milk mixture and mix well.
  4. After 2-3 minutes, add sugar and mix. When it reduces to half of its original quantity turn off the stove and add cardamom powder and pour this mixture in a clay pot to set.
  5. When temperature is low, add rose water or kewra essence, saffron flakes and a few chopped almonds over it and let it cool.
  6. Serve chilled for best taste.
My Tip: Use maava in place of milkmaid.

Reviews for Makhmali Shahi Phirini (21)

Ritu Krishan Mittala month ago
Yum yum

samina syed5 months ago
Mashallah vry nyc

Sarita Sirohia6 months ago
Thanks Nice recipe

Soma AGRAWALa year ago
Mam, this is a perfect recipe of phirni. Thanks for sharing. I also want qimami seviyan recipe

anser thahiraa year ago

Vandana Nayyara year ago

smita nigama year ago

Malvika Ra year ago
looks yum, can u please share recipe for qimami seviyan the one in which sheera is used not the milk one

Kota Sonalia year ago
very nice:ok_hand:

Dolly Singha year ago
v nice

Radha Agarwala year ago

Jyotsana Bohraa year ago

jahnavi singha year ago

Anjali Dodejaa year ago

uzma shouaba year ago

Shilpi Jain2 years ago

Pooja Dalal2 years ago

Sangeeta Bhargava2 years ago
nice traditional dish

Nassu ,2 years ago
looks really yummy nice presentation of a traditional dish in a modern style 👍👍

Sukhmani Bedi2 years ago

Shambhavi Gupta2 years ago
such a beautiful phirni uzma :D

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