Saffron-Infused Creamy Pudding Kesar Phirni

“Phirni is somewhat like a creamy pudding with rice flour. Phirni pudding is usually flavored with ingredients such as saffron, cardamom, or rose extract. I especially like it with saffron. Phirni is usually served with toasted or fried nuts on top or nuts mixed into it. I like mine less sweet for breakfast or as a snack with some chopped mango or strawberries. The recipe can easily be doubled or tripled. Add more rice flour for thicker pudding; use less flour for a thinner consistency. Use a nut-free nondairy milk and omit the nut garnishes to make this nut-free.” ~Richa Hingle


  • 2 cups almond milk
  • 4 to 6 tablespoons sucanat
  • 3 tablespoons rice flour
  • 2 tablespoons pistachios, chopped or slivered
  • 1 tablespoon almond slivers
  • 1/2 teaspoon saffron (6 strands)
  • PREP TIME 10
  • COOK TIME 15
  • Serves 4


    1. In a bowl, stir the rice flour into 1/4 cup of the almond milk, stirring until there are no lumps. Add the saffron strands to the remaining almond milk.
    2. Combine both the milks in a saucepan over medium heat. Bring the mixture to a boil, stirring frequently, 6 to 7 minutes. The mixture will thicken into a custard.
    3. Add sucanat and reduce the heat to medium-low, and continue to cook for another 3 minutes.
    4. Dry-roast or lightly toast the nuts in a pan.
    5. Top the pudding with the roasted or raw pistachios and almonds. The nuts can also be folded into the pudding before serving. Serve warm or chilled.

Note: You can vary the recipe by adding 1/2 teaspoon cardamom, 1 teaspoon rose water, or any spices of choice like ground ginger, cinnamon, or pumpkin pie spice.

Recipe from Vegan Richa’s Indian Kitchen Copyright © 2015 by Richa Hingle. Used by permission from Vegan Heritage Press, LLC