Kashmiri Phirun Recipe / Step by Step Process of Making Kashmiri Phirun


Kashmiri Phirun

 Kashmir Phirun or Phirni, name rarely matter once the smooth, sweet and luscious Phirun touches the taste sensors of your tongue. Call it rice pudding, but when it melts in the mouth, you will forget the world. Although, there is a slight difference in Phirni and Phirun as the later is a bit more thicker and therefore take a little more time while cooking. Kashmir, the land synonymous with beauty, is indeed a place which offers you a wide variety of food which is worth dying for.

Kashmiri cuisine offers you with a delicate mix of spices, herbs, vegetables and much more which are definitely worth trying. Kashmiri meal comprises mainly of the veggie delicacies that will break the myth that Kashmir means non-veg dishes.So let’s start melting your mouth for next 55 minutes while we make Kashmir Phirun.
Cuisine: Kashmiri

Prep Time: 30 Mins Cooking Time: 45 Mins Servings: 5 to 6

Note: The ingredients required to make Kashmiri Phirun are mentioned below. Go through the procedure to make phirun first.

Lets Start making  Kashmiri Phirun

 Step 1: The first thing you have to  soak about 70 grams of rice.Bring out the cooking bowl, wash it in running water and clean it with dry cotton. Pour the water into bowl up to half and add the rice into it. Leave the rice for soaking overnight

Step 2: Remove the water from the rice in the morning. Shift the rice to the mixer grinder and blend it well.Grind it well to ensure it all mixes properly, but does not become a paste

Step 3: Bring out the large and wide sauce pan and pour 500 ml of milk in the saucepan and boil the milk.Boil the milk until it reaches to the boiling point.

Step 4: Add coarse rice mix into the saucepan and start stirring. Cook the milk and rice combination until rice mixes well. Stir it well on a low heat and simmer until milk starts thickening. Make sure to stir the mixture continuously to ensure rice do not stick in the pan.

Step 5: Switch the stove off but do not shift the saucepan. Take some hot milk and add some saffron strands in it. Add saffronized milk into boiled milk and rice mixture

Step 6: Add a pinch of salt and 100gms of powdered sugar as per the taste. Keep stirring the mixture for another 2 to 4 minutes

Step 7: Switch the stove off and take the Phirun off the stove.Let the heat evaporate from the Phirun and let it cool down naturally. Pour the Phirun in the serving bowls

Step 8: Place the phirun bowls in the fridge for about 20 minutes. Bring the Phirun out from the fridge for garnishing.

Step 9: Place 3 ¼ tablespoons of blanched Almond, and 2 tablespoon pistachio flakes on the top of the Phirun. Spread some silver leaf and rose petals on the phirun bowl. Spread along 1 teaspoon of fresh green cardamom powder on the Phirun

Your kashmiri Phirun is ready, serve it chilled.

Let’s see what Ingredients you need to cook kashmiri Phirun :

  •  70 gms rice (soaked in water overnight)
  • 500 ml full cream milk
  • 100 gm powdered sugar
  • 1 tsp fresh green cardamom powder
  • 3 ¼ tbsp Almonds, blanched
  • 2 tbsp pistachio flakes
  • few strands of saffron
  • silver leaf
  • rose petals
  • a pinch of salt

Tips :

  1. Don’t add water while grinding soaked rice
  2. Make sure to keep flame low during stirring
  3. In case rice sticks to the pan, off the stove, unstick the rice, mix it well and start cooking again clay bowls is ideal for Phirun as it tastes natural. While using clay bowl, let the rice soaked only for two hours
  4. Make phirun on low heat to avoid rice getting burned at the bottom.

When you talk about the kashmir, all you can remind of is its natural beauty.Besides, not many who visit kashmir talks about its food. Even the popular recipe websites avoid serving Kashmiri dishes. The reason being that Kashmiri dishes are mostly non-veg dishes. Our Kashmir Phirun recipe breaks the jinx here.

Usually Phirun takes at least an hour to cook, while phirni can be cooked in 15 minutes sometimes. It is because phirni is less thicker compared to the Phirun. When it comes to differentiating Phirun from Phirni, the real delight lies in the taste that has its secret in how much you let the milk thicken. Phirun is thick and therefore it tastes delicious and luscious as rice blends well with the milk.

Mostly people avoid cooking Phirun as it is time consuming process, which requires rice to be soaked overnight. However, if you use clay pot, you can reduce the soaking time significantly. Kheer is a national delight when it comes to india. Name may be different in each part but a hot mixture of milk and rice is considered to be auspicious and and god-worthy food.

There are various ways to make kheer, and those don’t understand the taste of Phirun may consider it one in the same. But after us providing recipe here, try Kashmiri Phirun once to understand the difference.

Health Benefits of  Kashmir Phirun:

Do we really need to ponder over the benefits of the milk? So, do rice has health benefits? Of course, here you go.

  • Milk is rich in calcium and protein. Therefore, any dairy product is very essential and beneficial for us. Kashmiri Phirun is a great way to make kids intake milk, if they do not like drinking milk.
  • Secondly, Phirun is rich in dry fruits, therefore provides a lot of energy with every spoonful of Kashmiri Phirun
  • Ayurveda recommends Basmati Rice for its cooling ability, which contains inflammation.
  • Low-fat, low-calorie Basmati Rice is light and easy to digest. It is rich in Vitamins and iron besides fiber to help reduce the possibilities of cancer and diabetes.