How to Make Kesari Phirni

a few Rose Petals – dipped in cold water, a few strands Kesar – soaked in warm water a few fresh anaar ke daane

  • 3½ cups (700 gm) milk
  • 1/3 cup basmati rice
  • 1/3 cup sugar (slightly less than ½ cup) or to taste
  • 25 almonds
  • 5-6 green pistachios – soaked, peeled & sliced
  • 2 small silver leaves – optional
  • seeds of 2-3 green cardamoms (chhoti elaichi) – powder
  • 1 drop kesar essence or 1 tsp kesar
  • a pinch of yellow colour

Kesari Phirni Recipe Method :


  1. Soak rice of good quality for about 2-3 hours and then grind very fine with 4 to 5 tablespoonfuls of cold water to a paste. (You may soak rice overnight and keep in the fridge.)

  2. Cut 5 almonds finely and keep aside. Boil remaining 20 almonds in water for 2-3 minutes. Peel, skin and grind to a paste with some water till smooth.

  3. Dissolve the rice paste in ½ cup milk and make it thin.

  4. Mix the rice paste with the remaining 3 cups milk in a heavy bottomed pan. Now keep on fire and cook on medium heat, stirring continuously, till the mixture is of creamy consistency, about 5 minutes.

  5. Add the kesar water or a drop of colour, sugar and cardamom powder and stir. Simmer till sugar is fully dissolved and then boil for 5-6 minutes on medium heat.

  6. Remove from fire. Add almond paste. Mix well.

  7. Add ruh kewra or the essence and half of the shredded almonds and pistachios.

  8. Pour the mixture into 6 small earthern containers. Chill. Decorate each dish with a silver leaf, rose petals, kesar and the remaining shredded nuts. Top with some fresh anaar ke daane if you like.

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