Peach Phirni


  • 1/4 cup rice
  • 3 cups of milk
  • 3/4 cup sugar
  • 1 tin of KOO peach slices
  • 1/2 tsp corn flour
  • 1/2 teaspoon cardamom powder
  • For garnishing:
  • 2 Tbs sliced almonds
  • Few slices of canned peaches
  • Few mint leaves


Wash & soak rice after wash for about 20 minutes

Drain the water after the soak & blend the rice to fine texture adding milk as needed to make it smooth

Drain the syrup from the canned peaches, keep a few slices aside for the garnish.

Puree the remaining peaches with the corn flour in a blender & keep aside.

Boil milk on medium heat for 8 minutes & let it reduce.

Take 1/4 cup of hot milk & mix it into the rice mixture.

Add the rice paste to the boiling milk slowly & continue stirring making sure it does not burn at the bottom.

Cook until milk has reduced & rice is cooked.

Add sugar & cardamom to the mixture & continue cooking for about 4 minutes on low heat then turn off heat.

Fold in the pureed peach mixture, do not stir only fold it in & dish into little desert bowls.

Refrigerate for 2 hours & then garnish with sliced almond, peach slices & mint leaves.

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