Makhana Phirni

Phirni is most popularly a milk pudding using coarsely ground rice, which makes it thick in texture as compared to  kheer. This recipe uses makhana / foxnut instead of rice. The recipe tastes great when served chilled. Often served warm.


  • 2 cups makhana
  • 2 tablespoons ghee
  • 4 tablespoons sugar, as per taste
  • 1 litre full fat milk
  • 5 -6 strands of saffron
  • Dried fruits, chopped


  1. Roast makhana in little ghee till cripsy and blend into coarse powder. Keep aside.
  2. Bring milk to boil. Simmer till reduced half. Stir in between.
  3. Add sugar, cardamom and saffron. Mix.
  4. Add makhana powder and mix well. Simmer for few minutes.
  5. Allow makhana phirni to cool and then refrigerate.
  6. Garnish with dried fruits and serve makhana phirni cold.

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