Almond and rice pudding

Atul Kochhar cooks a traditional Indian dessert, badami phirnee, to celebrate the Hindu festival of light, Diwali
By Atul Kochhar
Almond and rice pudding
  • Rating:
  • Serves: 6
  • Cook Time: 15 minutes plus 1 hr refrigeration
  • Prep Time: 10 minutes
  • Effort: easy


  • 50 g almonds, blanched, skin removed and ground
  • 150 g rice flour
  • 2.5 litres full-fat milk
  • 8-10 tbsp sugar, to taste
  • 3-4 strands saffron, steeped in 2 tbsp warm water
  • 2-3 drops rose water
  • ½ tsp ground cardamom
  • 8-10 sheets edible silver or gold leaf
  • 3-4 dried rose petals, ground to a powder
  • 2 tbsp toasted pistachio nuts, ground to a powder


1. Mix the ground almonds and rice flour with 500ml of the milk and set aside until required.

2. In a heavy-based saucepan, bring the remaining milk and sugar to the boil, then stir in the almond and rice mixture and simmer slowly for 10-15 minutes, until custard-like.

3. Add the saffron water, rose water and cardamom and mix well. Pour into individual serving dishes and refrigerate for at least 1 hour, until set.

4. To serve, remove the puddings from the refrigerator and garnish with gold or silver leaf, powdered rose petals and pistachio powder.

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