Phirun | How to make Phirun

By Kashmiri Cuisine - Roli Books  |  5th Apr 2016  |  
4 from 1 review Rate It!
  • Phirun, How to make Phirun
  • Prep Time


  • Cook Time


  • Serves





About Phirun Recipe

A beautiful rice pudding dish to try.

Phirun, a marvellous creation to spice up your day. Phirun is one dish that no matter how much the stomach might be full, you just can't stop yourself from having a bite. The relishing flavours, the appealing texture and the amazing aroma absolutely is just mouth-watering. The aroma which arises while cookingPhirun is just too tempting. This amazing recipe is provided by Kashmiri Cuisine - Roli Books. Be it kids or adults, no one can get away from this delicious dish. How to make Phirun is a question which arises in people's mind quite often. So, the answer to this question is the simple yet exotic recipe by of Phirunby Kashmiri Cuisine - Roli Books. This recipe can even be tried by beginners. A few secret ingredients in this recipe just makes it the way it is served in restaurants. Phirun is just the appropriate recipe to serve as many as 8. The cooking time for this delicacy is not much. So, the next time you have a get together or a night party at home, don't forget to check and try out this recipe. It's that one delicacy that everyone's definitely going to love it!


Ingredients to make Phirun

  • rice ¾ cup / 150 gm
  • Milk 5 cups / 1 litre
  • Green cardamoms (choti elaichi), crushed 4
  • almonds (badam), blanched, slivered 3 ¼ tbsp / 50 gm
  • saffron (kesar) a pinch
  • sugar 1¼ cups / 250 gm
  • Silver leaves (chandi vark) 8
  • Clay bowls (kasore), soaked in water 8

How to make Phirun

  1. Pick, clean and wash the rice. Soak it in water for 3-4 hours. Drain the water and let the rice dry. When dry, either crumble it or grind coarsely for 10 seconds.
  2. Heat the milk in a heavy-bottomed pot. Bring to a boil, add the rice, green cardamoms and almonds to it. Stir frequently with a ladle.
  3. Lower the flame and cook till the rice gets soft and the milk thickens. Stir frequently to ensure that it doesn’t stick to the bottom.
  4. Crush the saffron and soak in a few spoons of hot milk. Add to the pot, followed by the sugar. Stir for a few minutes and remove from the flame.
  5. Remove the clay bowls from the water, and allow them to dry. When the phirun is ready, ladle it out into separate bowls. Decorate with silver leaves and serve chilled.

Reviews for Phirun (1)

Sanjay Reddy2 years ago

Nice way to make phirni

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