Saunfiyan Phirni Image

Saunfiyan Phirni

Fennel flavored Phirni with a gulkand cream topping

Phirni is a simpler take on the favourite kheer but can take on beautiful flavours to take it a notch higher! Soaked rice is ground coarsely and cooked with milk and sugar. More flavours can be added to desire. Here I cook phirni with a flavour of fennel or saunf and elevate it with a cream topping flavoured with Gulkand, or rose petals in syrup, an essential for sweet ‘Paan’.


  • 50 gm Rice
  • 1 litre Milk
  • 200 gm Sugar
  • 1tsp fennel

For Garnish:

  • 100g gulkand
  • 1 cup whipped cream
  • 2 drops rose pink color


  1. Soak rice for 20 minutes.
  2. Drain off the water and rinse in fresh water.
  3. Grind the rice to a fine paste in a mixer and keep aside.
  4. In a pan bring the milk to a boil with the fennel.
  5. Reduce heat and simmer for 5-6 minutes.
  6. Remove from fire and strain the milk to remove the fennel seeds.
  7. Return the milk to the pan and on the fire over a low flame.
  8. Stir in the rice and cook till mixture thickens and rice cooks.
  9. Add the sugar and cook till the sugar dissolves. Cook further for 4-5 minutes on slow fire.
  10. Remove the phirnee in earthen bowls and put aside to cool.

Pan Sauce

  • Whip the cream to soft peaks. Add the gulkand and rose red colur mix well. Pipe out the sauce over the phirni. Finally garnish with sugar coated saunf and serve.
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