Easy Yogurt Phirni Recipe – Cardamom & Pistachio Indian Dessert

Last Updated on 1 month by Neha Deshmukh

Easy Yogurt Phirni Recipe – Cardamom & Pistachio Indian Dessert

Hey everyone! If you’re craving a creamy, dreamy Indian dessert that’s surprisingly easy to make, you’ve come to the right place. This Yogurt Phirni is a family favorite, and honestly, it’s one of those recipes I first made when I was trying to impress my now-husband! It’s subtly sweet, wonderfully fragrant with cardamom, and just melts in your mouth. Let’s get cooking!

Why You’ll Love This Recipe

This Phirni is special because it’s so simple. Unlike some traditional Indian desserts that can be quite involved, this one comes together with minimal effort. It’s perfect for when you want something sweet but don’t have hours to spend in the kitchen. Plus, the cooling effect of the yogurt makes it a wonderful treat, especially during warmer months. It’s a comforting dessert that feels both familiar and special.

Ingredients

Here’s what you’ll need to make this delightful Yogurt Phirni:

• 2 cup yogurt (about 480ml)
• ½ cup condensed milk (about 120ml)
• ½ tsp cardamom powder
• Pistachios, to garnish

Ingredient Notes

Let’s talk ingredients – a few little things can make a big difference!

Yogurt – Choosing the Right Kind

Full-fat yogurt is key here. It gives the Phirni that rich, creamy texture we’re after. I usually use plain, whole milk yogurt. You can use Greek yogurt, but you might need to add a splash of milk to loosen it up a bit after straining.

Condensed Milk – Full Fat vs. Low Fat

Again, full-fat condensed milk will give you the best results. It adds to the overall richness and sweetness. While low-fat condensed milk can be used, the texture won’t be quite as luxurious.

Cardamom – Freshly Ground vs. Store-Bought

Freshly ground cardamom is always best! The aroma is so much more vibrant. If you have whole cardamom pods, lightly toast them in a dry pan for a minute or two, then grind them. Store-bought cardamom powder works in a pinch, but try to get a good quality one.

Pistachios – Regional Variations & Substitutions

Pistachios are the classic garnish, and I love the pop of green they add. But feel free to experiment! Almonds, cashews, or even a sprinkle of saffron strands would be beautiful. In some parts of India, they even use rose petals for garnish – so pretty!

Step-By-Step Instructions

Alright, let’s make some Phirni!

1. First, we need to thicken the yogurt. Strain the yogurt using a sieve lined with muslin cloth (or a clean kitchen towel) for about 2 hours. Don’t skip this step – it’s what gives the Phirni its perfect texture! Refrigerate while straining to prevent it from souring.
2. Once the yogurt is nicely thickened, discard the whey (or save it for smoothies or baking – it’s packed with protein!).
3. In a bowl, gently mix the thickened yogurt with the condensed milk and cardamom powder. Don’t overmix – we want to keep it light and airy.
4. Pour the mixture into heatproof bowls or ramekins. Cover each bowl tightly with foil.
5. Now, it’s time to steam! Place the bowls in an idli steamer or a pressure cooker (without the weight). Steam for about 20 minutes.
6. Let the Phirni cool to room temperature, then refrigerate for at least 3-4 hours. This allows the flavors to meld and the Phirni to set properly.
7. Finally, garnish with chopped pistachios before serving. And enjoy!

Expert Tips

Here are a few things I’ve learned over the years to make the perfect Phirni:

Achieving the Perfect Phirni Consistency

The consistency should be creamy and smooth, almost like a thick custard. If it’s too thick, add a tablespoon or two of milk. If it’s too thin, you can steam it for a few more minutes.

Preventing Yogurt From Souring

Straining yogurt can sometimes cause it to sour, especially in warmer weather. That’s why refrigerating it during the straining process is so important.

Steaming Techniques for Even Cooking

Make sure the water in your steamer or pressure cooker is boiling vigorously before you add the Phirni. This ensures even cooking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Phirni Adaptation: Use coconut yogurt instead of dairy yogurt, and substitute the condensed milk with a plant-based condensed milk alternative.
• Gluten-Free Phirni: This recipe is naturally gluten-free! Just double-check that your condensed milk doesn’t contain any hidden gluten ingredients.
• Adjusting the Spice Level: If you love cardamom, feel free to add a little more! You can also add a pinch of nutmeg or saffron for a different flavor profile. My friend, Priya, loves adding a tiny bit of rose water – it’s divine!
• Festival Adaptations (Holi, Eid, Diwali): During festivals, I sometimes add a few strands of saffron to the Phirni for a touch of luxury. It just feels extra special.

Serving Suggestions

Phirni is best served chilled. It’s lovely on its own, but you can also pair it with a side of fresh fruit or a sprinkle of chopped nuts. It’s a wonderful dessert to end a meal, or to enjoy as a sweet treat any time of day.

Storage Instructions

Phirni can be stored in the refrigerator for up to 3 days. Keep it covered tightly to prevent it from absorbing odors.

FAQs

Let’s answer some common questions:

What is the best type of yogurt to use for Phirni?

Full-fat, plain yogurt is the way to go! It gives the best texture and flavor.

Can I make Phirni ahead of time?

Absolutely! In fact, Phirni tastes even better the next day after the flavors have had a chance to meld.

What can I do with the leftover whey from straining the yogurt?

Don’t throw it away! Whey is super nutritious. Use it in smoothies, soups, or even to make bread.

How do I prevent Phirni from becoming grainy?

Don’t overmix the yogurt mixture, and make sure to steam it gently.

Can I use other nuts besides pistachios for garnish?

Definitely! Almonds, cashews, or even saffron strands would be delicious.