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Chocolate Phirni Recipe

Rishita Thalluri

111 Recipes

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Rishita Thalluri is a passionate home cook who loves celebrating Indian flavors with a ...

Published: Jan 10, 2023

Last Updated Date:Feb 04, 2026

Author :Rishita Thalluri

Rishita Thalluri

111 Recipes

View Profile

Rishita Thalluri is a passionate home cook who loves celebrating Indian flavors with a ...

Published : Jan 10, 2023

Last Updated Date: Feb 04, 2026

Classic phirni meets chocolate in this creamy festive dessert recipe.

Difficulty:medium

Serves:6

Time:4 hours

Contains egg: No

Chocolate Phirni – Modern Take on Tradition

Chocolate phirni is where the past love for traditional dessert and a modern twist collide. Rooted in the history of North Indian rice pudding, this version adds a drizzle of chocolate to create a comfort food with a modern twist. Traditionally, phirni was all about cooking slowly over low heat, with flavors that were gentle on the palate and a silky texture in your mouth. This chocolate phirni still gives you that warm, fu......Read More

Ingredients Needed

6
Servings

For the Recipe

¼ cup Rice
¼ cup Castor sugar
1 tbsp Ghee
⅓ cup Khoya
1 nos Cadbury Dairy Milk Family PackBuy
1 tbsp Chopped Pista
1 tbsp Icing Sugar
2 cups Milk

How to Make Chocolate Phirni

Step 1

Wash and soak rice for 20-30 mins.

Step 2

Grind into coarse powder.

Step 3

Heat ghee in a pan, add rice powder and saute for a min.

Step 4

Add milk and mix well.

Step 5

Add castor sugar and cook until rice gets done.

Step 6

Add khoya, Cadbury Dairy milk family pack and mix well.

Step 7

Pour the mixture into serving dish and refrigerate for 2-3 hours.

Step 8

Once it sets, dust with icing sugar. Garnish with chopped pista and Cadbury dairy milk.

Texture & Aroma Tips

Grind your rice a bit coarse, not too fine, so the phirni keeps that lovely signature grainy texture.
Sauté that rice powder in some ghee for a bit; this brings out the aroma and makes sure it doesn't taste raw.
Add milk bit by bit, stirring as you go to make sure it is smooth and blended just right.
Cook on low heat; this lets the rice thicken naturally and not stick to the pan.
Add the chocolate right at the end, once the rice is cooked, so it doesn't split or get all grainy.
Keep stirring after you add the khoya to get that rich, creamy finish just right.
Chill it uncovered to start, to get that great aroma locked in, then cover it once it sets.

Serving Suggestions

Chilling it in earthen bowls gives it that authentic feel.
Sprinkle some dark chocolate shavings for that extra richness.
Partner it with some fresh fruits like strawberry or banana slices.
Serve it in mini dessert cups for those festive platters.
Just before serving, sprinkle a pinch of cocoa powder for a real wow effect.

Frequently Asked Questions

Can chocolate phirni be made with rice flour?

Yes, but there is something special about freshly ground soaked rice that gives it a better texture and flavor, store-bought rice flour just can't beat that.