Malai Firni Recipe
Indian · Dessert · 40 min total
A creamy, aromatic Indian rice pudding infused with cardamom and saffron, topped with nuts. This version uses ground rice for a smooth texture.
10
min prep
min prep
30
min cook
min cook
4
servings
servings
320
kcal/serving
kcal/serving
Ingredients
- 1/4 cup basmati rice
- 4 cups full-fat milk
- 1/2 cup sugar
- 1/2 teaspoon cardamom powder
- a pinch of saffron strands (soaked in 2 tbsp warm milk)
- 2 tablespoons chopped almonds
- 2 tablespoons chopped pistachios
- 1 tablespoon rose water (optional)
Instructions
- Wash and soak basmati rice in water for 30 minutes. Drain and grind to a coarse paste with a little water.
- In a heavy-bottomed pan, bring milk to a boil over medium heat, stirring occasionally.
- Add the ground rice paste to the boiling milk, stirring continuously to avoid lumps. Cook on low heat for 15-20 minutes, stirring often, until the mixture thickens.
- Add sugar, cardamom powder, and soaked saffron (with the milk). Mix well and cook for another 5 minutes until the sugar dissolves and the mixture reaches a pudding-like consistency.
- Remove from heat. Stir in rose water if using. Pour into serving bowls or a shallow dish.
- Garnish with chopped almonds and pistachios. Refrigerate for at least 2 hours before serving. Serve chilled.
Tips
- Use full-fat milk for best creaminess.
- Soaking saffron in warm milk enhances its color and flavor.
- Stir continuously to prevent lumps and sticking.
- Can be made a day ahead; flavors meld beautifully.
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