lychee phirni recipe
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Lychee phirni recipe, Firni, Phirni recipe

Lychee phirni/ Firni is a delicious and creamy pudding/ dessert prepared with milk, basmati rice, sugar, cardamom powder, lychee and topped with nuts. This pudding is usually served cold in mud bowl called shikora, since I don’t have that at home I used a regular mud bowl. As we all have heard of phirni that is usually prepared by cooking milk and ground rice rava into thick pudding in low flame and now this phirni has an extra step of adding chopped lychee to the pudding before refrigerating it and that’s what makes the difference. Trust me guys this is one such outstanding phirni that I have ever tried in my life and credits surely goes to the lychee which gives this pudding a scrumptious flavor and taste.
lychee phirni

Since it is lychee season now I thought to make pudding with it so reserved just few lychee and to my surprise the combination worked out and couldn’t wait to share with you guys. Lychee season is mid june to mid july which is right now and if you happen to go to store/ market surely get few to try this pudding.

In this pudding I have added chopped lychee but you can try grinding lychee and add to the pudding just like mango phirni Sugar quantity mentioned can be altered according to your liking. So let’s get to the making of firni!
phirni recipe

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Lychee phirni recipe, Firni, Phirni recipe
Serves 3
Print
Prep Time
2 hr
Cook Time
25 min
Total Time
2 hr 25 min
Prep Time
2 hr
Cook Time
25 min
Total Time
2 hr 25 min
Ingredients
  1. 1. Full cream milk – ½ liter
  2. 2. Basmati rice – ¼ cup
  3. 3. Cardamom powder – ¼ tsp
  4. 4. Sugar – ¼ to 1/3 cup
  5. 5. Lychee – 4
  6. 6. Pistachios and Almonds – 1 tbsp (for garnish)
  7. 7. Saffron strands – few
Note
  1. * 1 cup = 235 ml
Instructions
  1. Wash and soak basmati rice in water for 30 minutes. After 30 minutes drain the water from the rice and air dry it for 5 to 10 minutes. After air drying rice add it a blender and grind into corse mixture/ fine rava.
  2. Now heat milk in a pot or pan, allow it to boil well.
  3. When the milk starts to boil add ground rice and sugar. Mix well and let it boil well. Stir it every now and then or the bottom might get burnt and the taste of the phirni will change.
  4. Keep cooking the mixture and the rice will get cooked slowly. As you keep cooking the color of the mixture will change slightly due the addition of sugar. Add cardamom powder and allow the mixture to boil well in low to medium flame until the quantity has reduced to half. This should take about 25 minutes. After 25 minutes of cooking when the mixture has thickened and the rice is perfectly cooked put off the flame and let it cool down completely. The consistency is very important so do not put off the flame when the mixture is still watery.
  5. Meanwhile wash lychee and remove the skin. Discard the seeds present in the middle and chop the fruit into small cubes. Keep it aside. When chopping the lychee it will ooze out some water do reserve that as it adds to the taste of the phirni.
  6. When the phirni has cooled down completely add the chopped lychee and mix well. Now add required quantity of lychee phirni in a shikora / mud bowl and garnish it with chopped pistachios, almonds and saffron strands. Refrigerate it for 2 hours and serve it cold.
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How to make Lychee phirni with step by step images


  1. Wash and soak basmati rice in water for 30 minutes. After 30 minutes drain the water from the rice and air dry it for 5 to 10 minutes. After air drying rice add it a blender and grind into corse mixture/ fine rava.
  2. Now heat milk in a pot or pan, allow it to boil well.
  3. When the milk starts to boil add ground rice and sugar. Mix well and let it boil well. Stir it every now and then or the bottom might get burnt and the taste of the phirni will change.
  4. Keep cooking the mixture and the rice will get cooked slowly. As you keep cooking the color of the mixture will change slightly due the addition of sugar. Add cardamom powder and allow the mixture to boil well in low to medium flame until the quantity has reduced to half. This should take about 25 minutes.
  5. After 25 minutes of cooking when the mixture has thickened and the rice is perfectly cooked put off the flame and let it cool down completely. The consistency is very important so do not put off the flame when the mixture is still watery.
  6. Meanwhile wash lychee and remove the skin. Discard the seeds present in the middle and chop the fruit into small cubes. Keep it aside. When chopping the lychee it will ooze out some water do reserve that as it adds to the taste of the firni.
  7. When the phirni has cooled down completely add the chopped lychee and mix well.
  8. Now add required quantity of lychee firni in a shikora / mud bowl and garnish it with chopped pistachios, almonds and saffron strands. Refrigerate it for 2 hours and serve it cold.
    phirni

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