Recipe by
Total Time:
30 minutes
Nutrition facts:

352 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Medium

The tale of how a simple sweet treat of milk, rice, cardamom, sugar called Sheer Berenj transformed into the exotically luscious phirni may not be an exciting story to hear – there is after all no mention of a toothless Nawab wanting an indulgence – but that lacuna has done little to damp the rise of this rice pudding as one of the finest creation of the Mughal kitchen. In fact, the late Jiggs Kalra would often call phirni, the finest example of “culinary deception.” The outcome of this exquisitely simple dessert, he said, “often belies the simple ingredients and techniques that are used to bring it to life.”

Take a look at more Dessert Recipes. You may also want to try Dal Ke Jamun, Baked Mawa Gujiya , Moong Dal Obbattu, Mango Custard with Vanilla Creme

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  • Rice 150gm

  • Sugar 150gm
  • Saffron Few strands
  • Blueberry 150gm
  • Milk 1liter
  • Pistachio 50gm


  • Clean, wash and soak the rice for 3 hours. Then make a thick paste, and keep it aside
    Soak the saffron in warm water
    In a thick deep pan, pour the milk and boil for 10 minutes
    Add saffron and rice paste and stir it until one string consistency, add the sugar and give one boil.
    Remove from the flame and allow to cool
    After it cools down, add half cut blue berries. Mix well and store it in the refrigerator
    Serve it cold, garnish with pistachio and blueberries