Phirni Turned Mousse’

Chawal ki Kheer has been an old staple in our households.

But in today’s times of exotic desserts, it is kind of getting sidelined.

I have tried to revamp it not only in texture and taste but also in presentation.

Here is my twisted version – Phirni or firni

Phirni Turned Mousse



  • Rice – ½ cup Milk – 1 litre
  • Cardamom 10-12
  • Condensed milk – 2 table spoon
  • Sugar – To taste or approx. ½ cup
  • Pistachio, almonds, cashew nut – 3 table spoon, finely chopped
  • Keora essence/gulab jal – few drops


  • Soak half a cup of rice in water for an hour. Make a fine paste in a grinder by adding little milk.
  • Boil 1 liter milk in a thick bottomed pan. Add 5-6 cardamom in it. Reduce for 20 minutes.
  • Add rice paste and keep stirring on low heat till it thickens. I repeat, keep stirring or else it will turn lumpy.
  • Add 2 tablespoons condensed milk, sugar as per taste (approx half a cup), 3 tablespoon finely chopped pistachio & almonds, 3-4 drops of keora essence or a teaspoon gulab jal.
  • Chill perfectly in fridge before serving

Serving Ideas

  • Serve in small shot glasses OR
  • Colored small tea lights OR
  • Wine or other stem glasses
  • Good old small clay pots will be highly appreciated
  • Garnish with nuts, kesar strands & rose petals
  • Cover the portions with cling film to give it a restaurant like look

So, how did you like by quick and easy phirni recipe?

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