Delicious North Indian rice pudding with a strawberry twist.

  • Cook time:
  • Prep time:
  • Serves: 2 people
  • 1 and 1/4 cup Milk
  • Almost 4 tsp Rice flour
  • 2 tbsp sugar or more as per taste
  • 4 tbsp (atleast) strawberry puree
  • Handful of lightly toasted Almonds for garnish

In a small bowl,mix together 1/4 cup milk and rice flour to get a thick paste which should be lump free. Keep aside.I have used more rice flour than mentioned in the original recipe.


In a thick bottomed bowl,bring to boil the remaining milk to which sugar has been added.Remove from heat,thoroughly mix in the rice flour-milk paste and return to heat. Let it simmer till thickens stirring almost constantly.It will thicken maximum within 5-7 minutes. Remove from heat and let it come to room temperature.


Fold in the strawberry puree. I had pureed strawberries adding a little sugar which I added to the thickened milk. Pour it in bowls- preferably earthenware or matkas- or any serving bowls and let it chill for atleast 30 minutes or dessert time. Garnish with nuts and serve.


Simple creamy dessert.I have avoided adding cardamom as I felt that the spice overrides the strawberry when I made it the first time.Feel free to make your own version of phirni which is excellent for the summer.


For authentic phirni - wash the basmathi rice in several changes of water, then dry in the sun and finally grind/powder in a clean coffee grinder and use in the above recipe instead of rice flour.

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Recipe Reference

the recipe is based on madhur jaffrey's version of phirni using rice flour. my version can be found here -

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