Kesari Phirni

By Executive Chef Abhijeet Thakre

  • Soak the saffron strands in a tsp of warm milk
  • Soak the rice in water for about one hour 
  • Drain the water and grind it to a paste. Should not be too coarse
  • In a heavy bottomed pan, combine the milk, sugar and the rice paste together and boil 
  • Cook for about 15 to 20 minutes until the mixture is creamy and thick and coats the back of a spoon 
  • Add the saffron and cardamom and mix well. Remove from heat
  • Add the rose water and mix well 
  • Refrigerate for around 2 hours until chilled and set
  • Garnish with slivered nuts, rose petals and serve


  • Rice - 75 gms
  • Milk - 300 ml
  • Caster sugar - 30 gm
  • Saffron - A few strands
  • Powdered green cardamom - A pinch
  • Rose water - A few drops
  • Slivered almonds and pistachios - To garnish
  • Rose petals - To garnish