Kesar Pista Firni is a North Indian rice pudding that’s creamy, fragrant with saffron, and topped with pistachios.
This version skips refined sugar and uses dates instead, giving it a rich sweetness that works well with the saffron. Ground rice makes the pudding smooth and custard-like, while pistachios add a little crunch on top.
Firni has roots in Persian and Mughal kitchens and is often served chilled in small clay bowls. Today it’s just as common at family gatherings and festivals.
Light, flavorful, and easy to enjoy, it’s a dessert that feels special without being too heavy.
Indian rice pudding (sugar-free)
Ingredients
For the rice base
- 80 g white rice rinsed
- 500 ml water for boiling the rice
- 60 ml milk for blending the rice into a purée
For the pistachio milk
- 40 g pistachios shelled (about 3 tablespoons or 30–35 nuts)
- 500 ml milk
For the pudding
- 500 ml milk remaining milk to complete 1 litre total
- 1 bay leaf
- 2 g green cardamom lightly crushed (3–4 pods)
For the saffron cream
- 60 ml cream dairy or coconut
- 0.1 g saffron threads 10–15 strands
Natural sweetener
- 40–50 g date paste or blended dates about 3–4 soft dates, adjust to taste
Topping, optional
- 10–15 g pistachios chopped (8–10 nuts)
- Dried rose petals as desired
Instructions
- Rinse the rice, then boil it in water for about 15–20 minutes until soft. Drain and let it cool a little.
- Blend the cooked rice with a bit of milk until smooth.
- Soak the pistachios in hot water for 10 minutes. Peel off the skins, then blend with 500 ml of the milk to make pistachio milk.
- In a pot, heat the remaining milk along with the pistachio milk, bay leaf, and cardamom.
- Gently warm the cream and saffron together in a small pan—let it infuse.
- Add the rice purée to the milk mixture and simmer on medium heat for about 30 minutes, stirring often, until it thickens.
- Stir in the date sweetener and saffron cream.
- Pour into small bowls and let it cool completely. Chill in the fridge overnight until set.
- Before serving, top with chopped pistachios and rose petals if you like
Notes
- Rice texture: Don’t overcook the rice—it should be soft but not mushy. A slightly grainy texture gives the firni a more traditional feel.
- No date sweetener? You can use jaggery, maple syrup, or regular sugar instead—just add gradually and taste as you go.
- Pistachio tip: Soaking and peeling the pistachios gives the firni a smoother texture and that signature green color. If you're in a rush, you can use unsweetened pistachio butter.
- Make it vegan: Swap whole milk and cream for full-fat coconut milk or a mix of almond and oat milk.
- Chilling time: Firni sets best when chilled overnight, but if you're short on time, 3–4 hours in the fridge will still work.
- Flavor boost: Add a tiny splash of rose water or kewra water at the end for an extra floral note—just go easy, it’s strong.
- Serving idea: Firni tastes best cold, especially on warm days. Serve it in small clay pots or glass bowls for a traditional touch.
Recipe Twist Ideas
1. Rose & Cardamom Firni
- Add a splash of rose water along with extra ground cardamom for a floral, fragrant version.
2. Mango Firni
- Fold in mango purée after cooking and cooling for a fruity, summery take.
3. Coconut Firni (Vegan)
- Swap milk and cream for full-fat coconut milk and sweeten with coconut sugar for a tropical twist.
4. Almond-Saffron Firni
- Use blanched almonds instead of pistachios, or a mix of both, for a slightly different nutty flavor.
5. Chocolate Firni
- Stir in a little cocoa powder or grated dark chocolate at the end for a rich and unexpected fusion twist.
6. Spice Boost
- Add a pinch of nutmeg, clove, or mace for deeper warmth and complexity.
7. Crunchy Topping
- Garnish with caramelized nuts, crushed praline, or a touch of pistachio brittle for texture.
8. No-Blend Version
- Instead of puréeing the rice, cook it gently until soft and break it up lightly with a spoon—gives a rustic, grainier texture.
Nutrition
FAQ
How long does Indian rice pudding keep?
It keeps well in the fridge for 2–3 days. Store it covered so it doesn’t absorb other flavors.
Can I freeze Indian rice pudding?
Freezing isn’t recommended because the texture turns grainy once thawed. It’s best enjoyed fresh or within a couple of days.
Do I have to use saffron in Indian rice pudding?
Saffron adds the classic color and aroma, but you can skip it if needed. A little extra cardamom or rose water makes a good substitute.
What can I use instead of dates to sweeten Indian rice pudding?
Jaggery, maple syrup, or sugar all work well. Add gradually and taste as you go.
Which rice is best for Indian rice pudding?
Basmati or other short-grain white rice gives the right creamy consistency. Avoid quick-cooking rice, which won’t hold up.
Can Indian rice pudding be served warm?
Traditionally it’s chilled, but you can serve it slightly warm. Just note it will be looser before it fully sets.
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