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Paan phirni
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Paan kheer | Paan phirni recipe

Creamy paan flavoured rice kheer, a refreshing dessert after a heavy meal
Prep Time10 mins
Cook Time30 mins
Soaking time20 mins
Total Time1 hr
Course: Dessert
Cuisine: Indian
Keyword: dessert, Festival recipes, sweets
Servings: 6
Author: Jeyashri suresh


  • 5 small paan leaves
  • 1 litre milk
  • ¼ cup basmati rice
  • 2 tbsp Gulkand optional
  • 1/3 cup sugar


  • Wash and soak the basmati rice for 20 minutes.
  • Drain the water and make this into a smooth paste.
  • In a heavy bottomed pan add the milk.
  • Once it is hot, add the ground rice paste.
  • Ensure the rice paste is not very thick, it should be flowy like dosa batter.
  • Stir the milk well, else it should may form lumps.
  • Let this cook in a medium low flame.
  • Keep stirring.
  • Meanwhile let’s grind the paan leaves and gulkand. If not adding gulkand grind the sugar along with this.
  • In a mixie jar add the paan leaves and gulkand.
  • I used homegrown leaves and it was tiny ones.
  • If using store bought ones, which are big, add 2 leaves.
  • Grind this into a paste, you can add little water.
  • Once the milk starts getting thicker, like a porridge consistency, switch off the stove.
  • Add the paan gulkand mixture to this.
  • Add sugar, I added 1/3 cup sugar but if you want little extra sweetness or if you are not adding gulkand add little more sugar.
  • Mix well.
  • Paan kheer | paan phirni is ready .
  • Serve chilled.
  • You can garnish with tutti Frutti or some chopped nuts.



  1. Instead of grinding the rice, you can cook the soaked rice in the milk as how we do for Chawal ki kheer
  2.  Paan phirni tastes best when served chilled.