Today I am, going to share Mango Phirni Recipe, Phirni or Firni is a creamy and thick north Indian Rice Pudding traditionally prepared by slow-cooking ground basmati rice and whole milk, sweetened and then flavoured with cardamom, saffron or rosewater spicily in Punjab.
Mango Phirni is a . Phirni is prepared by cooking rice paste in milk and adding sugar to it. Served in kulhar (Earthenware/Clay cups). You can also use either canned mango pulp or fresh mango puree. You can create your version of phirni by using other ingredients like strawberry, peach, chocolate etc.
To begin with, take mango, wash them under running water, peel and roughly chop the mangoes, and put them in the same blender along with little water. (Note- You can use a hand blender for the smoother texture.)Your homemade mango puree is ready to use.
To store it, you can put it in an air-tight container and keep it in the fridge. It will be fine for 2-3 days though the colour may become less bright.
Ingredients required for Mango Phirni:
Milk: Use full cream milk to make this dessert. Vegans may also make phirni with plant-based milk preferably cashew milk.
Rice: Basmati rice is recommended for making phirni because it’s more fragrant than the other varieties. But you can also make it other rice varieties too.
Mango puree: Both fresh homemade and canned mango puree can be used.
Sugar: I have used granulated white sugar which is generally used in Indian desserts, you can use any other sweetener of your choice
Cardamom powder: Ground green cardamom- an essential flavouring ingredient of almost every Indian dessert. Optional but recommended.
Nuts: Generally, finely chopped pistachios are added to Phirni. I have used pistachios and almonds, you can also use cashew nuts.
Garnishing Ingredients: Mango phirni can be garnished with chopped nuts, chopped mango, and dried rose petals. You can also use saffron strands and chandi ki varak (edible silver leaves) to garnish it.
How to make Mango Phirni(Aam ki Phirni) step by step with photo:
Wash and soak rice for 30 minutes.
Grind it to a coarse paste with water and keep it ready.
Boil the milk over medium flame.
Add the Rice paste to the milk while stirring it continuously to prevent lumps.
Stir continuously over low heat until it reaches your desired consistency.
Add the sugar or condensed milk and stir continuously till the sugar dissolves completely.
Allow the phirni to cool to room temperature.
Add mango pulp and saffron into the Phirni.
Mix well and refrigerate it.
Garnish with chopped mangoes and nuts, and serve chilled
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Suggestions Related to the Recipe:
Serving Suggestion
- Phirni is always served chilled, so keep it in the fridge for at least 2-3 hours and take it out just before serving.
- Garnish it with chopped mangoes, nuts, saffron strands or rose petals to make it even more delicious
Suggestion Notes;
- Always use a sweet and non-fibrous variety of mango to make desserts.
- We can use fresh or canned mango puree in this recipe.
- Adjust the amount of sweetener based on your taste preference and the sweetness of the mangoes.
- We can use basmati rice or any fragrant variety of Indian rice.
- Don’t make a fine paste of rice. It should be coarsely ground- the texture should be like semolina.
- Add mango puree only once the phirni reaches room temperature.
You can use condensed milk to the Phirni for a more creamy texture and skip the sugar.
FAQs Related to Mango Phirni Recipe
No, we can’t add hot milk to phirni. The milk will curdle due to the sourness of the mango.
You can use any variety of mango, but it must be ripe, sweet, pulpy and without fibres. Also, don’t use a very fibrous mango, Do not use a sour mango to make phirni.
For more rice recipes from this blog you might like please check:
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Mango(Aam) Phirni Recipe
Materials
- 1.5 Cup Ripe mangoes pulp
- Pinch of Saffron dissolved in warm milk
- 1/2 cup Rice
- 4 cups Milk
- Sugar or condensed milk to taste
- 1/2 cup chopped mango
- Blanched and sliced Pistachios as per choice
- Blanched and sliced Almonds as per choice
Instructions
- Soak the rice for 30 minutes.
- Drain the water completely and grind it to a coarse paste.
- Dilute the paste with little water and keep it ready.
- Boil the milk over medium flame.
- Add the rice paste in the milk while stirring the milk continuously to prevent lumps.
- Stir continuously over low heat until it reaches your desired consistency.
- Add the sugar or condensed milk and stir continuously till the sugar dissolves completely.
- Allow the phirni to cool to room temperature.
- Add mango pulp and saffron into the Phirni.
- Mix it well and refrigerate it.
- Garnish with chopped mangoes and nuts and serve chilled.
