Kesar Pista Kunafa Phirni with Shaved Chocolate
40-45 Minutes
Indian/Indian Fusion
Serves: 6-8
Kesar Pista Kunafa Phirni with Shaved Chocolate is a fusion dessert that combines the creamy nostalgia of traditional Indian phirni with the crispy, buttery texture of Middle Eastern kunafa noodles. Made with fragrant Royal Basmati Rice and inspired by the classic saffron and pistachio phirni from childhood, this version adds a modern twist with shaved chocolate for a comforting yet indulgent flavor. Served in elegant individual glasses, it’s perfect for festive occasions.
Each spoonful brings together rich saffron, nutty pistachios, crispy kunafa, and bittersweet chocolate—making it a true showstopper at gatherings. Best of all, it can be prepared in advance, ensuring a stress-free yet stunning dessert experience.
Ingredients
For Phirni
- ¼ cup Royal Basmati Rice
- ¼ cup Milk (for grinding rice)
- 1 liter Full Cream Milk
- 3–4 tbsp Warm Milk + 8–10 Strands Saffron (soaked & crushed)
- ½ cup Sugar (adjust to taste)
- ½ tsp Cardamom Powder
- 1 tsp Kewra Water (optional)
- 2–3 tbsp Chopped Pistachios
For Kunafa Layer
- 2 Cups Kunafa Noodles or Fine Vermicelli
- 2–3 tbsp Ghee
- 2–3 tbsp Powdered Sugar
For Garnish
- Slivered Pistachios
- Dried Rose Petals
- Shaved Chocolate
Preparation
- Prepare the rice base: Wash basmati rice thoroughly and soak it in water for about half an hour. Drain the water completely, then grind the soaked rice with a little milk to form a smooth paste. This rice paste acts as the thickening agent for the phirni.
- Cook the milk: Soak saffron strands in a small amount of warm milk for about 10 minutes to allow them to release their color and aroma. In a heavy-bottomed pan, pour full cream mil, add the saffron-infused milk and the rice paste, bring it to a gentle boil, stirring continuously to prevent lumps. Cook the mixture on medium heat while stirring, until the phirni reaches a thick, rabdi-like consistency. This takes some time, so keep stirring.
- Flavor and finish the phirni: Once thickened, add sugar to taste, cardamom powder, kewra water for fragrance, and chopped pistachios. Continue to stir for a few more minutes until everything is well blended. Turn off the heat and let the phirni cool completely. Remember, phirni thickens further as it cools, so aim for a slightly pourable consistency while it’s hot.
- Prepare the kunafa layer: In a wide pan, heat some ghee. Add kunafa noodles (or fine vermicelli if kunafa is unavailable) and roast them on medium heat until they turn golden brown and crisp. Remove from the pan and transfer into a bowl. Once cooled, sprinkle powdered sugar and toss well to coat the strands evenly. The ghee and sugar together give the kunafa its signature buttery-sweet flavor.
- Assemble the dessert: Take individual serving cups or glasses for a neat presentation. Start with a spoonful of the crunchy kunafa noodles at the bottom to create a base layer. Add a generous portion of cooled kesar pista phirni on top. Repeat the layering once more—kunafa followed by phirni—and finish with a final sprinkle of kunafa on top for crunch. Garnish with slivered pistachios, dried rose petals, and delicate shavings of chocolate. Serve immediately for a warm contrast or chill for a refreshing cold dessert.
Tips
- Texture balance: Add the Kunafa just before serving so it stays crunchy and doesn’t soften from the phirni’s moisture.
- Smooth phirni: Stir continuously while adding the rice paste to avoid lumps. A whisk works best for this.
- Festive twist: For Diwali or parties, serve in small terracotta pots or decorative glasses to impress your guests.
- Flavor variations: Try adding almonds or cashews along with pistachios or replace kewra with a drop of rose water for a different aroma.
- Chocolate choice: Dark chocolate works best for shavings as it balances the sweetness, but you can also use white chocolate for a festive contrast.
