Badam Phirni brings together the gentle sweetness of milk, the smooth texture of ground rice, and the crunch of sliced almonds in one bowl. I first made this recipe years ago for a family gathering, and it has become my go to dessert whenever I want something comforting yet elegant. The process is straightforward, though it does require some patience as the milk reduces.
You will find that stirring regularly helps the flavors meld together beautifully. Once chilled, the phirni sets into a silky pudding that feels light despite its richness. The rose water and cardamom add warmth without overpowering the delicate almond flavor.
About the Recipe
This recipe offers a comforting dessert that works well after a rich meal or as a treat on a warm afternoon. The almonds add both texture and a subtle nutty flavor that complements the creamy base. Because the rice is ground into a paste, the phirni stays smooth rather than grainy. The slow simmering allows the milk to reduce naturally, which deepens the flavor without needing extra sweetener. Chilling the dessert brings all the elements together, and the rose water lifts everything with just a hint of fragrance.
Why you will love this recipe
Badam Phirni strikes a balance between simple and special. The ingredient list is short, and most items are pantry staples. The cooking method relies on patience rather than complicated techniques, so even if you are new to making Indian desserts, you can manage this one. I like how the ground rice creates a smoother texture than whole rice puddings, which makes each bite feel refined.
The almonds give a gentle crunch that contrasts with the creamy base without feeling out of place. Because it is served cold, you can prepare it a day ahead, which takes pressure off when you are hosting. The cardamom and rose water bring warmth and fragrance, but they stay subtle enough that the dessert does not feel overly perfumed.
Badam Phirni
Cooking Tips
Stir the milk regularly once you add the rice paste to prevent it from sticking to the bottom of the pan. Use a heavy bottomed pan if you have one, as it distributes heat evenly and reduces the risk of scorching. Grind the rice with just a little water to form a smooth paste rather than a thick batter. Adjust the sugar after the phirni has cooled slightly, as sweetness becomes more pronounced when chilled. I always keep a close eye during the final simmering stage, as the mixture can thicken quickly once the rice paste is added.
Serving and Storing Suggestions
This recipe serves four to six people, depending on portion size. Prep time is about ten minutes, with an additional forty minutes of cooking and stirring. Serve the phirni cold in small bowls or earthenware cups, garnished with sliced almonds just before bringing it to the table. Store any leftovers in the fridge for up to three days in airtight containers. The phirni may thicken further as it sits, so you can stir in a tablespoon of milk if you prefer a looser consistency.
Similar Recipes
- Kheer
- Rice Pudding
- Seviyan Kheer
- Shahi Tukda
- Rasmalai
Nutrient Benefits
Almonds provide healthy fats, vitamin E, and magnesium, which support heart health and energy levels. Milk contributes calcium and protein, making this dessert more nourishing than many sweets. The small amount of rice offers carbohydrates for quick energy without overwhelming the dish. Cardamom aids digestion and adds antioxidants, while rose water has been traditionally used to soothe and cool the body. Because the sugar is adjustable, you can control the sweetness to suit your dietary preferences.
Badam Phirni
Ingredients
- 500 ml Milk
- 1 tbsp Rice (soaked in water for 1 to 1 1/2 hours)
- 2 tbsp Sugar (adjust as per taste)
- 1/2 tsp Cardamom Powder
- 2 tbsp Almonds (extra to garnish)
- 1/2 tsp Rose Water
Instructions
- Soak the almonds in hot water and peel the skin.
- Then slice them finely.
- Drain the rice and grind to a smooth paste.
- Heat milk in a pan and bring to a boil.
- Reduce flame and stir continously.
- Simmer for 30 minutes or until the milk has thickened and reduced to 3/4th.
- Add the rice paste, sugar and stir well.
- Simmer, stirring all the time, until thickened.
- Remove from flame and add the cardamom powder, almonds and rose water.
- Stir to mix well and keep it in the fridge.
- Just before serving, garnish with some sliced almonds.
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Frequently Asked Questions
Can I use almond flour instead of whole almonds?
Whole almonds give better texture and flavor when sliced, but you can use almond flour if needed. Add it along with the cardamom powder at the end rather than at the beginning, as it will blend into the pudding rather than providing crunch.
How do I know when the milk has thickened enough?
The milk should coat the back of a spoon and reduce to about three quarters of the original volume. It will continue to thicken as it cools, so do not worry if it seems slightly thin when you remove it from the heat.
Can I skip the rose water?
Yes, rose water is optional. The phirni will still taste delicious with just the cardamom and almonds. If you want a different flavor, try adding a pinch of saffron soaked in warm milk instead.
Why does my rice paste turn lumpy in the milk?
This usually happens if the rice is not ground finely enough or if you add it too quickly. Make sure the rice forms a smooth paste before adding it to the milk, and pour it in slowly while stirring constantly.
Can I make this recipe vegan?
You can substitute the milk with full fat coconut milk or almond milk, though the flavor and texture will differ slightly. Coconut milk works particularly well and adds a subtle tropical note that complements the almonds.
