Dry Fruit and Saffron Phirni with Rose Water

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A creamy Kashmiri rice pudding delicately flavored with saffron, rose water, and topped with crunchy nuts for a festive dessert. This Indian-inspired recipe, ready in about 80 minutes, layers basmati rice, soaked for 30 minutes, whole milk, saffron strands into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 40 min Serves 4 Indian cuisine 280 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1/4 cup basmati rice, soaked for 30 minutes
4 cups whole milk
1/4 teaspoon saffron strands
2 tablespoons water
1/2 cup granulated sugar
1/2 teaspoon cardamom powder
1 teaspoon rose water
2 tablespoons chopped pistachios
2 tablespoons chopped almonds
2 tablespoons chopped walnuts

The blender we’d make this in → Best Blenders for 2026: Top Picks + Smoothie Season Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Soak 1/4 cup basmati rice in water for 30 minutes, then drain and grind coarsely to a coarse paste using a food processor or blender.
Step 2: Soak 1/4 teaspoon saffron strands in 2 tablespoons warm water for 15 minutes to release color and aroma.
Step 3: In a heavy-bottomed saucepan, bring 4 cups whole milk to a gentle boil over medium heat.
Step 4: Slowly add the ground rice paste to the boiling milk, stirring continuously with a whisk to prevent lumps.
Step 5: Reduce heat to low and simmer the mixture for 30-35 minutes, stirring frequently until it thickens to a creamy pudding consistency.
Step 6: Add 1/2 cup granulated sugar and 1/2 teaspoon cardamom powder, stirring to dissolve sugar completely.
Step 7: Stir in the saffron infusion and 1 teaspoon rose water; cook for 2 more minutes.
Step 8: Pour the phirni into small serving bowls, sprinkle 2 tablespoons each of chopped pistachios, almonds, and walnuts on top.
Step 9: Chill in the refrigerator for at least 2 hours before serving.