How to make Badam Pista Phirni -

Milk based dessert enriched with nuts and served chilled.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Almonds (आलमंड/बादाम), Rice (चावल)

Cuisine : Punjabi

Course : Desserts

For more recipes related to Badam Pista Phirni checkout Badam Payasam, Badam Pista Kulfi, Almond Bar, Nut Chikki Munchies . You can also find more Desserts recipes like Blueberry Frozen Yogurt Vietnamese Flan Shrewsbury Biscuits Quick Oatmeal Cookies

Badam Pista Phirni

Badam Pista Phirni Recipe Card


Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Badam Pista Phirni Recipe

  • Almonds blanched and peeled Ground 24

  • Rice 8 tablespoons

  • Milk 5 cups

  • Sugar 10 tablespoons

  • Saffron (kesar) 1/4 teaspoon

  • Green cardamom powder 1/2 teaspoon

  • Almonds slivered 10-12

  • Pistachios slivered 10-12

  • Silver warq 1 sheet


Step 1

Blanch almonds in two cups of hot water for five minutes. Drain, peel and grind to a paste using half a cup of milk and keep it aside.

Step 2

Boil remaining milk, add sugar and stir till sugar dissolves. Remove a tablespoon of hot milk and add saffron to it, mix well and transfer it to boiling milk.

Step 3

Add almond paste and rice flour and mix well Cook, stirring continuously in order to avoid lumps, till the mixture reaches custard like consistency.

Step 4

Add cardamom powder and remove from heat. Cool the firni and divide it into four individual glass bowls. Garnish with almond and pistachio slivers and arrange silver varq on top. Serve chilled.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.