Dear Guests, In light of the current situation, restaurants will operate in the hotel with limited capacity and may also be closed during certain times.
We request you to check with the hotel team for further details.

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