Kahwa Saffron Phirni

A royal twist on the traditional North Indian phirni, this recipe infuses saffron, almonds, and the floral aroma of Kahwa to create a luxurious, melt-in-mouth dessert.

Ingredients

• ½ cup basmati rice (soaked 30 minutes)
• 1 liter full-fat milk
• 4 tbsp Kahwa diluted in 3 tbsp warm water
• 6 tbsp sugar (adjust to taste)
• 6–7 saffron strands (soaked in 1 tbsp warm milk)
• 2 tbsp almond slivers
• 2 tbsp pistachio slivers
• ½ tsp rose water (optional) 

Method

Drain and grind the soaked rice into a coarse paste.

In a heavy pan, bring milk to a boil, then reduce flame and simmer.

Stir in rice paste, cook on low, stirring continuously until the mixture thickens.

Add sugar, saffron milk, and diluted Kahwa. Simmer gently for 5–7 minutes.

Remove from heat, stir in almond and pistachio slivers.

Pour into earthen pots or glass bowls, let cool, and refrigerate for 2–3 hours.

Garnish with a few saffron strands and rose petals before serving.

Flavor Profile: Creamy, nutty, delicately spiced, and perfumed with floral saffron-Kahwa notes.

Unique Features & Benefits

Brings together Kashmiri heritage (phirni + kahwa) in one dish.

Naturally aromatic with saffron and cardamom—no artificial flavoring needed.

Cooling yet indulgent, making it perfect for festive or royal menus.

Nutritional Value (per serving ~100g)

Calories: ~180 kcal

Carbohydrates: 26 g

Protein: 5 g

Fat: 6 g

Fiber: 1 g