If there’s one dessert that feels both royal and comforting, it’s Kesar Pista Firni – a creamy North Indian rice pudding infused with saffron and pistachios.
This version skips the sugar and uses dates instead for a rich, earthy sweetness that complements the saffron beautifully. The ground rice gives it that silky, custard-like texture, while the pistachios add a light crunch.
Traditionally served chilled in clay bowls, Firni has roots in Persian and Mughal kitchens, but it’s also a quiet part of family celebrations today.
Simple, fragrant and indulgent – this one’s perfect for festivals or whenever you want a dessert that feels special without being too heavy.
Kesa Pista Firni (Saffron Pistachio Rice Dessert)
A creamy, chilled rice dessert made with saffron, pistachios and naturally sweetened with dates. Lightly spiced, smooth in texture and perfect for special occasions or warm days.
Servings: 6
Calories: 488kcal
Ingredients
- 100 g basmati rice
- 100 g shelled pistachios
- 2 liters whole milk
- 100 ml heavy cream
- ¼ teaspoon saffron strands
- 1 Indian bay leaf tej patta
- 1 green cardamom pod
- About 200 g date sweetener adjust to taste
- For topping: Chopped pistachios; dried rose petals
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
Calories: 488kcal | Carbohydrates: 45g | Protein: 19g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 90mg | Sodium: 204mg | Potassium: 832mg | Fiber: 0.5g | Sugar: 26g | Vitamin A: 1205IU | Vitamin C: 0.3mg | Calcium: 660mg | Iron: 0.3mg
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