Mamta's Kitchen

Ground Rice and Peanut Phirni Milk Pudding

Mungphali ki Phirni (Kheer)

Mamta Gupta

This is a variation of milk and ground rice pudding, Phirni/kheer. Also see Phirni with Mangoes, Kheer. Serves 6


  • 1 litre milk

  • 5 tsp. ground rice. It is available in packets from most grocers. Otherwise, soak basmati rice for an hour and grind to a paste.

  • 4 tbsp. water

  • 5 tbsp. ground rice*

  • 4 tbsp. roasted, unsalted peanuts or smooth 'peanut butter'.

  • 3-4 tbsp. sugar, adjust to taste. Use sweetener for diabetics.

  • 5-6 blanched/skinned almonds

  • 1 tbsp. blanched/skinned pistachio-optional


  1. To blanch almonds & pistachio, soak in hot water for 1-2 hours. This makes the skin loose and easy to peel off. Peel skins off. Shred into thin slices/slithers using a sharp knife. I often do it on the chopping board, using a cleaver. Make sure to keep your fingers out of the way. Thin slithers look better than roughly chopped almonds. Keep aside.

  2. Measure ground rice and dissolve in 2-3 tbsp. of water or cold milk.

  3. Grind peanuts to a smooth paste. You may need to add 1-2 tbsp. water.

  4. Mix ground peanuts or smooth peanut butter in a little warm milk, until it makes a smooth batter. You may need to whisk it to dissolve it. Keep aside.

  5. Boil rest of the milk in a heavy bottomed pan. Stir frequently to avoid 'catching' at the bottom of the pan. Burnt milk tastes dreadful and has to be thrown away*

  6. Add peanut paste/milk mixture and stir it in.

  7. Add ground rice/milk mixture to the boiling milk and cook, stirring constantly. Do not let it 'catch' at the bottom.

  8. Cook until a thick texture is achieved, like a batter or thick custard. If the milk was boiling when you added the ground rice, this only takes about 5 minutes. Sometimes, you need to add a little more ground rice than given in the recipe, to get the right consistency. Do not be afraid to add more, a little at a time, until correct consistency is reached.

  9. Turn heat off and add sugar, stir well.

  10. Add 1/2 of the nuts and mix.

  11. Place in a serving bowl, garnish with the rest of the almonds and pistachio.

  12. Chill and serve.


  • Peanut phirni can also be served hot.

  • For a sugar free version, add artificial sweetener powder, when the pudding has cooled down.

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