Look inside for the detailed recipe and video. Mango Phirni is a variation and fruity fusion of the Classic North Indian dessert Phirni recipe with fresh mango puree. This delicious, creamy Indian mango dessert is perfect for summer or mango season. It is a delightful fruity twist to the classic Phirni recipe for all mango lovers. It is a must-try and an ideal dessert during summer when you have mangoes freshly available. Summer is the best time to try this Indian rice pudding; however, you can make it year-round using canned mango puree.Phirni is a very popular North Indian dessert. This thick and creamy rice pudding is a flavourful amalgam of ground rice paste with milk, sugar and dry fruits with a subtle aroma of cardamom and saffron. The traditional phirni has a few variations; one such variant is the Mango phirni recipe. The best part of this recipe is that you can easily double or triple it, prepare it in advance, serve it chilled, and enjoy it with your loved ones. A chilled clay pot of creamy, rich golden goodness topped with mango cubes and pistachios is bliss on hot summer days.
Utensil and Tools
- Philips Induction Cook Top
- Wonderchef Nutri Blend
- Prestige Omega Deluxe Granite Kadai
- SiliconSpatula
- Borosil Glass Mixing Bowl
Ingredients
- 1 litre Full cream milk
- ¼ cup Basmati rice
- ¼ cup Saffron milk
- ¼ cup+1 tbsp sugar (or to taste)
- 1 cup mango puree
- ½ tsp Cardamom powder
Video
Instructions
- Rinse the rice 2-3 times with water and soak it in water for half an hour.
- Take mango cubes into a blender, blend them to a smooth puree, and keep the mango puree aside.
- Take a heavy bottom kadhai or pot and add milk to the kadhai. Bring the milk to a boil over medium-high heat. Stir frequently and keep scraping the bottom and sides of the kadhai to avoid scorching at the bottom.
- Once the milk comes to a boil, reduce the flame to low. Remove ¾ cup of milk, and soak a generous pinch of saffron in a ¼ cup of milk. Keep the reserved milk aside.
- Simmer the milk on medium heat for 10 minutes. Meanwhile, strain the soaked rice and transfer it to a grinder. Grind the rice to a coarse paste.
- 6. Add the coarsely ground rice to the milk and cook the rice until the phirni is cooked and becomes thick in consistency. (It will take around 40-45 minutes.)
- Stit frequently, and keep scraping the kadhai's bottom and sides regularly until it reaches the desired thickness. (Note: The ready phirni has a thick consistency and is thicker than the kheer.)
- Once the phirni thickness, add sugar, saffron milk, cardamom powder and reserved milk. Mix well, cook the phirni for 5 minutes, and turn off the flame. You can adjust the amount of sugar (increase or decrease) as per your taste.
- Allow the phirni to cool down at room temperature. Once cooled, add mango puree to it and mix well.
- Transfer mango phirni to earthen or regular bowls and cover with cling wrap. Refrigerate for 3-4 hours.
- Garnish with slivered pistachios and mango cubes and serve chilled.
Nutrition
Calories: 158kcalCarbohydrates: 21gProtein: 7gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 21mgSodium: 66mgPotassium: 340mgFiber: 1gSugar: 14gVitamin A: 738IUVitamin C: 16mgCalcium: 219mgIron: 0.2mg
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