Gulab Phirni Recipe (Rose Flavored Rice Pudding)

Richa Gupta
12 ratings.
Gulab Phirni Recipe (Rose Flavored Rice Pudding)

Gulab Phirni Recipe (Rose Flavored Rice Pudding) is a gentle and aromatic twist on the traditional rice-based pudding called Phirni. This creamy, nutty and typically saffron-flavored Indian sweet is quite the crowd pleaser. But this recipe changes things up a little bit, with the addition of rose petals that add a delightful flavour flavor and depth. It's easy to make, looks beautiful when served in small, earthen pots and will light up you festive meals instantly. You can serve this on any of the festivals coming up. Or even perk up a weeknight dinner or party with this traditional dessert.


  • 1/4 cup rice rice
  • 1 liter full fat milk 
  • a few strands saffron (kesar)
  • 1/4 cup sugar 
  • 2 tablespoons dried rose petals
  • chopped pistachios and almonds for garnishing

Directions for Gulab Phirni Recipe (Rose Flavored Rice Pudding)

  1. To begin making the Gulab Phirni Recipe (Rose Flavored Rice Pudding), soak the rice in water for half an hour.

  2. Drain water and pulse in a grinder till you get a grainy consistency. The grains should feel gritty between your fingers and should be slightly bigger than semolina.

  3. Bring the milk to a brisk boil in a large sauce pan, add the rice and saffron while whisking continuously. Turn the heat to low and keep stirring to avoid lumps.

  4. Keep stirring the mixture every couple of minutes.

  5. After about 20 minutes the mixture will start to thicken. Simmer the phirni mixture for another 20 to 25 minutes till it thickens considerably and the rice is completely cooked.

  6. Add the sugar and mix till it dissolves. Turn off the heat and allow the Phirni mixture cool. Once it's cooled completely, transfer to a mixer-grinder and pulse for exactly 5 seconds. This helps give the phirni a creaminess and remove any lumps.  You can also use a hand blender

  7. Stir in the rose petals and transfer the Gulab Phirni into serving bowls. Sprinkle with chopped pistachios, almonds and rose petals. Cool the Gulab Phirni in the refrigerator for at least 3 hours or overnight. Serve cold.

  8. Serve the Gulab Phirni as a perfect party dessert for an Indian Festive meal.

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Last Modified On Saturday, 26 September 2015 23:09

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