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Badam Ki Phirni

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Adjust Servings:
33 fluid oz full cream milk
¼ cup basmati rice
5 tbsp sugar
20 almonds or badam
½ tsp green cardamom powder
5 strands of kesar or saffron
4 Badam - finely chopped, for garnishing

Nutritional information

113.94 g
211.35 g
107.85 g
1408 mg
608 mg

Badam Ki Phirni

  • Veg
  • 2 hrs
  • Serves 4
  • Easy


How to make Badam Ki Phirni

  • Wash the rice thoroughly with water. Soak the washed rice in 1 ½ cup of water for 30 minutes.
  • Drain the water completely, grind soaked rice to a fine paste, and keep aside.
  • Soak the almonds in warm water for 15 minutes and then peel and grind to a fine paste.
  • Soak the saffron strands in 1 tbsp of warm milk and keep aside.
  • Heat milk in a heavy bottom pan.
  • When the milk boils, lower the flame and add the ground rice paste and stir constantly to ensure it gets properly mixed in the milk and no lumps are formed.
  • Keep cooking the milk and rice mixture on low flame till the rice gets cooked and the milk thickens.
  • Now add sugar, almond paste, cardamom powder, and the saffron milk to the boiling milk.
  • Mix well and cook until the badam ki phirni thickens and sugar gets fully dissolved.
  • Transfer the badam ki phirni to small serving bowls.
  • Garnish the badam ki phirni in bowls with the chopped almonds and chill in the refrigerator for 2 hours so that it sets.


 Badam ki phirni owes its unique flavor and creamy texture to the almonds. A fact not commonly known is that almonds are members of the rose family and are also called ‘the queen of the rose family’. Almonds are not technically a nut, they are the seed of a flower! However, since they look like nuts, they are referred to as tree nuts. Vincent van Gogh painted Almond Blossoms in 1890, a painting of blossoming almond trees to celebrate the birth of his nephew, who was also named ‘Vincent’.

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