This Firni is a quick Pakistani dessert is made with roasted semolina in thickened sweet milk infused with saffron and cardamom.
This Firni or Phirni is a classic Pakistani dessert, made with ground rice or semolina, that is cooked in a thickened milk mixture.
Firni, is an especially popular dessert around celebrations and festivals in South Asian culture, especially around holidays such as Eid!
What is the difference between Firni and Kheer?
Kheer is typically made with whole rice cooked in thickened milk, while Firni is made with ground rice or semolina. Firni is always served cold. Kheer can be served warm or cold, depending on your preference.
Firni is similar to Kheer, which is a traditional rice pudding. Both desserts are similar in how they are made as well as their taste. The difference lies in the ingredients.
If you love Kheer or rice pudding, you will love Firni as well! You might also enjoy a mango version of this phirni!
Recipes you’ll love
If you’re looking for more easy dessert recipes with condensed milk, here are some of our favorites:
- Easy Malai Kulfi Recipe
- Kheer: Pakistani Rice Pudding Recipe
- Sheer Khurma: Vermicelli Pudding for Eid
- Shahi Tukra: Pakistani Bread Pudding
Ingredients
- Semolina (Sooji) – Roasted sooji is added to the infused milk
- Whole Milk – We recommend using whole milk for the right texture. A combination of 2% milk with cream or half and half may also work.
- Sweetened Condensed Milk – this helps reduce the cooking time, and thickens the dessert to the right consistency.
- Rice Flour – this helps thicken and set the Firni.
- Cardamom Powder, Rosewater, and Saffron – these flavors are infused in the milk and lend to the traditional taste of Firni.
How to make Firni?
Roast the Semolina
In a pan, on low heat, dry roast the semolina for 10 minutes or until slightly brown.
Thicken and Infuse the Milk
In a separate pot, add whole milk, sweetened condensed milk, and sugar.
Add in the cardamom, saffron, and rosewater, if using.
Let the milk cook and thicken, for 10 minutes, or until it coats the back of a spoon.
Add in Roasted Semolina
Once the milk mixture is cooked add the roasted semolina and cook on low heat for few minutes, occasionally stirring.
Mix together 1 tablespoon of rice flour with a couple of tablespoons of water, and add the mixture into the pot. Cook for a few more minutes, until the mixture has thickened.
Chill and Serve
Pour into individual serving bowls, and top with sliced or crushed almonds, pistachios. Refrigerate for at least 2 hours, or overnight, until ready to serve.
The dessert will thicken and set a little more.
How to serve Firni?
Firni is typical served cold, garnished with nuts like almonds and pistachios.
Recipes you’ll love
If you’re looking for more classic Pakistani dessert ideas, try:
- Shahi Tukra: Pakistani Bread Pudding
- Gajar Ka Halwa: Pakistani Carrot Pudding
- Easy Ras Malai with Milk Powder
- Gulab Jamun
If you give this recipe a try, we’d love to see it! Tag us on Instagram @thespicemess
Firni
Ingredients
- ¼ cup Semolina (sooji)
- 2-3 cups Whole Milk
- ¼ cup Sweetened condensed milk
- ¼ Sugar or more to taste
- 1 tablespoon Rice flour
- 1 teaspoon Rose Water optional
- ½ teaspoon Green cardamom powder
- Pinch Saffron
- Almonds & pistachios to decorate
Instructions
- In a pan, on low heat, roast the semolina for 10 minutes or until slightly brown.
- In a separate pot, add whole milk, sweetened condensed milk, and sugar.
- Add in the cardamom, saffron, and rosewater, if using.
- Let the milk cook and thicken, for 10 minutes, or until it coats the back of a spoon. Once the milk mixture is cooked add the roasted semolina and cook on low heat for few minutes, occasionally stirring.
- Mix together 1 tablespoon of rice flour with a couple of tablespoons of water, and add the mixture into the pot. Cook for a few more minutes, until the mixture has thickened a little.
- Pour into individual serving bowls, and top with sliced or crushed almonds, pistachios. Refrigerate for at least 2 hours, or overnight, until ready to serve.
- Serve cold.