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.
Prep Time15 minutes mins
Cook Time40 minutes mins
Course: Dessert
Cuisine: Indian
Servings: 6
Calories: 488kcal
- 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
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
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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.
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No date sweetener? You can use jaggery, maple syrup, or regular sugar instead—just add gradually and taste as you go.
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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.
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Make it vegan: Swap whole milk and cream for full-fat coconut milk or a mix of almond and oat milk.
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Chilling time: Firni sets best when chilled overnight, but if you're short on time, 3–4 hours in the fridge will still work.
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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.
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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
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Add a splash of rose water along with extra ground cardamom for a floral, fragrant version.
2. Mango Firni
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Fold in mango purée after cooking and cooling for a fruity, summery take.
3. Coconut Firni (Vegan)
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Swap milk and cream for full-fat coconut milk and sweeten with coconut sugar for a tropical twist.
4. Almond-Saffron Firni
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Use blanched almonds instead of pistachios, or a mix of both, for a slightly different nutty flavor.
5. Chocolate Firni
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Stir in a little cocoa powder or grated dark chocolate at the end for a rich and unexpected fusion twist.
6. Spice Boost
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Add a pinch of nutmeg, clove, or mace for deeper warmth and complexity.
7. Crunchy Topping
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Garnish with caramelized nuts, crushed praline, or a touch of pistachio brittle for texture.
8. No-Blend Version
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Instead of puréeing the rice, cook it gently until soft and break it up lightly with a spoon—gives a rustic, grainier texture.
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