Firni
A silky, chilled milk pudding thickened with coarsely ground basmati rice and scented with cardamom and kewra. It sets softly in small bowls and suits Eid tables and dinner parties.
Published 1 Oct 2026Tested by Hina Ikram
Ingredients
Equipment: Heavy-bottomed saucepan, spice or coffee grinder, wooden spoon, 6 small serving bowls or clay pots
Method
Wash the rice until the water runs nearly clear, then cover with plenty of water and soak for 1 hour.
Drain the rice well and pat it dry with a clean towel. Grind it in a spice grinder in short bursts to a coarse, sandy texture, not a fine flour.
Whisk the ground rice with 100 ml of the cold milk in a small bowl until completely smooth with no lumps.
Pour the remaining 900 ml milk into a heavy saucepan, add the cardamom and bring to a boil over medium heat, stirring often so it does not catch. Simmer for 5 minutes.
Lower the heat. Stir the rice mixture again, then pour it into the milk in a thin stream while stirring constantly. Cook on low for 12–15 minutes, stirring all the time, until the milk thickens and coats the back of a spoon.
Add the sugar and saffron milk, if using, and cook for 3 more minutes until the sugar dissolves. Stir in the kewra water and half the pistachios and almonds, then remove from the heat.
Pour into serving bowls and let cool for 20 minutes, stirring once or twice to stop a skin forming. Cover loosely and chill for at least 4 hours, until softly set.
Top with the remaining nuts just before serving.
Cooking tips
- Grind the rice coarse. A fine powder can turn the firni pasty, while whole grains turn it into kheer.
- Keep stirring once the rice goes in and use a heavy pan to avoid lumps and scorching.
- Firni thickens a lot as it chills. If it seems slightly loose in the pan, it is probably right; it should coat a spoon, not hold a shape.
- Clay bowls (kora) absorb a little moisture and give a traditional texture; rinse and soak them in water first.
Substitutions
- Use 3 tbsp rice flour instead of ground soaked rice; whisk it into the cold milk well.
- Replace kewra water with rose water, or use ¼ tsp ground cardamom alone.
- Use 1 tin (170 ml) evaporated milk in place of 200 ml milk for a richer pudding.
- Use pistachios and almonds, or swap in slivered cashews.
Serve with
Serve well chilled in small bowls, garnished with pistachios, almonds and a few saffron strands. It pairs well with fresh fruit or after a rich biryani or korma meal.
Storage
Cover and refrigerate for up to 3 days.
Reheating
Serve cold. If it has set very firm, stir in a splash of cold milk to loosen it.
Nutrition per serving, estimated
Estimated from the ingredient list. Values vary with brands and portion size.
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