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Three bowls of chocolate phirni garnished with chopped pistachios, served on a gray surface with gold spoons

Chocolate Phirni Recipe

Chocolate Phirni is a silky, chilled rice pudding made with ground rice, milk, cocoa, chocolate, and fragrant cardamom.
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Prep Time 15 minutes
Cook Time 35 minutes
Chilling Time 2 hours
Total Time 2 hours 50 minutes
Course Dessert
Cuisine Indian, Pakistani, South Asian
Servings 6
Calories 285 kcal

Equipment

  • Medium mixing bowl
  • Heavy-bottom saucepan
  • Whisk
  • Wooden spoon or silicone spatula
  • Measuring cups and spoons
  • Small grinder or blender
  • Fine mesh strainer, optional for smoother texture
  • Dessert bowls, clay cups, ramekins, or small glasses
  • Plastic wrap or lids for chilling

Ingredients
  

  • ½ cup basmati rice
  • 4 cups whole milk
  • ½ cup granulated sugar
  • 2 tbsp unsweetened cocoa powder
  • ⅓ cup semi-sweet chocolate chips or chopped chocolate
  • ¼ tsp cardamom powder
  • 1 tsp rose water optional
  • ⅛ tsp salt
  • 2 tbsp chopped pistachios
  • 1 tbsp chopped almonds
  • 1 tbsp grated chocolate for topping
  • 1 tsp dried rose petals optional

Instructions
 

  • Rinse basmati rice 3 to 4 times until water looks mostly clear.
    Soak rice in water for 30 minutes.
    Drain rice well, then grind it into a coarse paste using 2 to 3 tablespoons milk. Aim for a grainy texture, not a fully smooth paste.
    Water being poured into a glass bowl containing basmati rice as the first step in preparing chocolate phirni
  • Add whole milk to a heavy-bottom saucepan.
    Warm milk over medium heat, stirring often so it does not stick. Once milk becomes hot, lower heat to medium-low.
    Whisk in cocoa powder until no dry lumps are visible.
    Add ground rice paste slowly while whisking.
    Cook for 18 to 22 minutes, stirring very often, until mixture thickens and rice is fully cooked.
    A person whisking cocoa powder into whole milk in a glass bowl while preparing chocolate phirni
  • Add sugar, salt, and cardamom powder.
    Stir for 5 to 7 minutes until sugar dissolves and phirni becomes glossy.
    Add chopped chocolate or chocolate chips.
    Stir until chocolate melts fully and mixture turns smooth.
    A saucepan of chocolate phirni cooking on a stovetop, surrounded by rice, cocoa powder, almonds, and milk
  • Add rose water, using it lightly so chocolate flavor stays balanced.
    Turn off heat once phirni coats the back of a spoon.
    Taste and adjust sweetness while warm.
    Pour phirni into dessert bowls or clay cups.
    Chocolate phirni poured into traditional clay cups, ready to cool and set before serving
  • Let it cool at room temperature for 15 to 20 minutes.
    Cover and chill for at least 2 hours.
    Garnish with pistachios, almonds, grated chocolate, and rose petals before eating.
    Chocolate phirni served in clay cups and topped with pistachios, almonds, and grated chocolate

Video

Notes

Nutrient Amount Per Serving
Serving Size 170 grams
Calories 285 kcal
Carbohydrates 43 g
Protein 8 g
Fat 10 g
Saturated Fat 5 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 3 g
Trans Fat 0 g
Cholesterol 18 mg
Sodium 105 mg
Potassium 320 mg
Fiber 2 g
Sugar 30 g
Vitamin A 310 IU
Vitamin C 1 mg
Calcium 220 mg
Iron 1.4 mg

Cooking Tips

  • Use whole milk for a creamier texture.
  • Stir often after adding rice paste, as phirni can stick to the pan quickly.
  • Grind rice coarsely for classic phirni texture.
  • Add chocolate after rice cooks fully, since early addition can make stirring harder.
  • For thicker phirni, cook 3 to 5 minutes longer.
  • For thinner phirni, whisk in 2 to 4 tablespoons warm milk before chilling.
  • Use dark chocolate for a stronger cocoa taste.
  • Add sugar gradually when using sweet chocolate chips.
Keyword Easy Dessert, Homemade, Quick And Easy