SrinagarGood evening.
The Wazwan — Kashmir's royal feast
Wazwan Way · The Royal Feast

The Wazwan.

Thirty-six courses, one copper trami — the feast Kashmir is named for.

Begin the feast
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A concierge that has eaten everywhere and slept nowhere — ask it anything about Kashmir.

Desserts

Badam Phirni

Badam Phirni is a renowned culinary offering from Kashmir. Made with traditional spices and cooking methods, this veg item delivers the deep flavor profile typical of Luxury Dining cuisine. Perfectly seasoned with spices such as fennel, ginger, and saffron, it represents the rich culinary heritage of the valley.

VegMildINR 140-2804.4 / 5 popularity❀ Traditional Home-style Recipe

Waza AI Culinary Authority Scores

Authenticity3.8/5
Tourist Friendliness4.4/5
Luxury & Comfort3/5
Badam Phirni
History

Badam Phirni in Kashmiri tradition

The history of Badam Phirni stretches back generations, drawing deep influences from local traditions and Central Asian culinary pathways. Historically prepared by master chefs (Wazas) or passed down through domestic households, it has become a true staple of Kashmiri dining. It symbolizes hospitality and celebration, gracing tables during weddings, festivals, and family gatherings.

Tourist Tip

When ordering Badam Phirni, pair it with warm steamed rice or traditional local bread like Lavas. Ask your hosts about the specific spices used to enhance the flavor.

Where To Try It

Restaurants serving Badam Phirni

The Recipe

How to make Badam Phirni(Badam Phirin)

A chilled pudding of ground rice and almonds cooked slowly in milk until it thickens to silk, set in shallow bowls and scattered with slivered nuts. Badam phirni is the almond-rich dress of the classic phirni.

Prep 20 minCook 35 minServes 6ModerateShared (variants noted)
Ingredients
  • ·60 g short-grain rice, soaked 2 hours
  • ·50 g almonds, blanched and peeled, plus more slivered to finish
  • ·1 litre full-fat milk
  • ·120 g sugar
  • ·5-6 green cardamoms, seeds ground
  • ·1 small pinch saffron threads (optional)
  • ·1 tsp kewra or rose water (optional)

Waza Tips

  • Grind the rice coarse, not to flour — phirni's grain on the tongue is what separates it from custard.
  • Stir without stopping once the paste goes in; the base catches in seconds.
Method
  1. 1

    Drain the soaked rice and grind it with the blanched almonds and a splash of milk to a coarse, grainy paste.

  2. 2

    Bring the milk to a boil in a heavy pan, then lower the heat.

  3. 3

    Loosen the rice-almond paste with a ladle of warm milk and stir it back into the pan.

  4. 4

    Cook on low heat, stirring constantly and scraping the base, until the mixture thickens and the raw rice smell disappears, 20-25 minutes.

  5. 5

    Add the sugar, ground cardamom and saffron if using, and cook 5 minutes more until glossy.

  6. 6

    Stir in the kewra or rose water, pour into shallow bowls — earthenware if you have it — and cool.

  7. 7

    Chill for at least 3 hours; scatter with slivered almonds before serving.

Common Mistakes
  • ×Under-cooking the rice paste, which leaves a raw, chalky finish.
  • ×Setting it deep in one large bowl — phirni sets and chills properly only in shallow layers.
At Home

Ground rice from a packet plus almond meal shortcut the soaking and grinding without much loss.

Serving

Serve cold, ideally in the clay bowl it set in, after a rich meal.