Badam Phirni Recipe

In ancient times refrigerators were not invented, so serving Phirni in earthen vessels had a purpose; it remains chilled for a longer duration and has a particularly pleasing taste. Today there are many versions of the phirni recipe, like the traditional Mughlai Style Phirni or my signature foxnut phirni. Once you learn to make perfect phirni, you can easily play around with its flavour and ingredients.

Vegan Phirni

A lot of my vegan friends complain about how they cannot enjoy traditional Indian desserts and sweets. Hence this vegan badam phirni recipe is for them. It is a – gluten-free, vegan, plant-based, wholesome dessert with no white sugar. The best part is one serving of this vegan phirni has only 156 calories. You can serve it like a traditional phirni or layer it like a parfait for special occasions with boondi, motichoor ladoo, fresh fruits, and nuts. Either way, you are simply going to love it!

Ingredients Required

Milk: Use almond milk as it has a delicious nutty flavour. Rice: I use brown rice to give phirni a wholesome touch. You can make it with white rice. Sugar: Jaggery Powder or brown sugar works perfectly for this badam phirni recipe. Saffron & Cardamom: They give a sweet aroma and taste to the phirni.

How To Make Vegan Phirni

Prepare Rice Powder: Clean, wash, and soak brown rice in water for 1 hour. Next, drain water, and spread soaked rice on a metal strainer or dry kitchen towel. Allow the rice to become completely dry. It should not be wet or moist. Make a coarse powder (you should feel the rice texture) of rice, cardamom, and saffron in the blender. DO NOT make a fine powder. Keep aside. Make Phirni: Boil almond milk in a heavy-bottom saucepan. Let it simmer over low heat, stirring at regular intervals, till it is reduced to almost half the original quantity. Add rice powder and stir continuously to avoid any lump formation. Cook till the rice is soft and mushy and the texture of phirni is thick. Once the badam phirni is thick, add jaggery powder and stir to combine nicely. Cook for a few more minutes for the sugar to dissolve. Turn off the heat. Vegan Badam Phirni is ready!