This Rose and Pistachio Firni is a fragrant, creamy rice pudding infused with delicate rosewater and topped with crunchy pistachios. A simple yet elegant dessert, perfect for special occasions.
What Is Firni
Firni (or Phirni) is a sweet South Asian rice pudding made with thickened milk, ground rice and nuts. This recipe is my spin on this Punjabi dessert.
The addition of rosewater and pistachios makes this dessert very fancy and aromatic. Traditionally, Firni is served in small clay pots called thootis, but I like to present it in elegant stem glasses for a modern touch.
It’s the perfect dessert for special occasions, like Eid when you want to impress with something both familiar and luxurious. The classic version is often made in Pakistani households.
If you like traditional desserts with a fancy touch, then check out my Shahi Tukray and Pakistani Zarda!
What You'll Need
- Milk - Use full-fat milk as it gives a creamy base for the pudding.
- Basmati Rice - Ground rice thickens the milk for a pudding-like consistency.
- Sugar - Adjust for sweetness, depending on preference.
- Green Cardamom - Crush the pods to release the flavor.
- Rose Water - Infuses a floral fragrance and is essential for this 'rose-flavored' firni.
- Pink Color - Adds a subtle tint for a more visually appealing presentation.
- Pistachios - Adds crunch and nutty flavor; use for both flavor and decoration.
- Heavy Cream or Evaporated Milk - Optional for extra richness.
Helpful Tips
- Soak Rice Properly: Soak the basmati rice for at least an hour to ensure it grinds smoothly and helps achieve a creamy texture in the pudding.
- Grind Rice & Water Well: Grind the rice and water mixture to a fine paste to avoid lumps when adding it to the milk.
- Stir Continuously: As the mixture thickens, make sure to stir frequently to prevent it from sticking to the bottom of the pan or burning.
- Chill Before Serving: For the best texture and flavor, let the firni cool to room temperature, then refrigerate for a few hours before serving.
FAQ
Firni is a smooth, creamy rice pudding made with ground rice, giving it a thicker, pudding-like texture. In contrast, kheer is made with whole or broken rice, resulting in a grainier consistency. While firni often includes rose water and is served in small clay pots, kheer is simpler, flavored with cardamom, and typically served in bowls.
More Pakistani Desserts
If you liked this rose and pistachio firni recipe, then check these out too:
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📖 Recipe
Rose and Pistachio Firni
Ingredients
- 1 litre (~4 cups) whole milk
- ¼ cup basmati rice
- ½-3/4 cup sugar
- 3 green cardamom
- 2 tablespoon rose water
- pink color optional
- 2 tablespoon pistachios chopped plus extra for garnish
- 2 tablespoon heavy cream or evaporated milk optional
Instructions
- Rinse the rice and soak it for one hour. Drain most of the water, reserving approximately 2 tablespoons. Grind the rice and the reserved water into a paste, then combine with ¼ cup of milk.
- In a heavy-bottomed pan, add ¼ cup water first, the remaining milk, and cardamom, and bring to a boil. The addition of water will help prevent the milk from burning. Reduce the heat and add the pistachios. Gradually incorporate the rice paste, stirring continuously to avoid lumps.
- Stir in the sugar and simmer the mixture until it begins to thicken. Once thickened, add the rose water and a few drops of pink food coloring. Continue stirring the firni intermittently until it reaches a creamy consistency, which may take around 30-40 minutes.
- At the end, stir in the heavy cream. Remove from heat and allow the firni to cool to room temperature before transferring it to a serving dish. Refrigerate until chilled.
- Garnish with chopped pistachios and rose petals. Serve cold!
Notes
- Start with ½ cup sugar and adjust according to taste.
Nutrition
PIN IT FOR LATER
dots says
no cardamon where i live so i used some mahleb instead. the result is still delicious, what a lovely recipe, thank you.
Durkhanai says
Salaam!
I came upon your website when I googled Eid menu 2021. I will making this kind of firnee for my first time. The recipe says to grind the rice and water after I soak the rice for one hour. How do I grind the rice?
Thank you,
Durkhanai
Qashang says
You can use a mini grinder or blender to grind the rice.
Raksha Nayak says
I hosted a dinner for my friends and tried the Rose & Pistachio phirni and Afghani Kabuli Pulao and everyone loved it. The phirni was creamy and rich. The pulao was very flavourful. I just discovered a great alternative to usual rice recipes such as jeera rice, ghee rice, pulao etc. The discription was simple, clear and the notes at the end of each recipe is very helpful. I had an opportunity to interact with the blogger and she was highly responsive.
Looking forward to trying more recipes.
Chili to Choc says
Thanks a lot Raksha! It makes me happy that your dinner was a success.