Give your classic phirni (rice pudding) a fruity twist with this creamy mango phirni ! A beautiful combination of rice, milk, and fresh mangoes, this dessert is a must-try in summers.
Here are some mango recipes, that you can make this summer – Mango Ice Cream, Mango Mastani, Mango Lassi, Mango Shrikhand, Mango Falooda, Aamras and Mango Raita.
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About This Recipe
Phirni is an Indian pudding made using rice and milk. This mango phirni is a fruity twist on the classic phirni where mango puree is added to the ready dessert.
White rice is soaked, ground coarsely and cooked with milk and sugar until it becomes thick and creamy. Once it cools down completely, mangoes puree is added to it to give it a fruity touch.
As mangoes are freshly available in summers, it is the best time to try this Indian rice pudding. However, you can make it year-round using canned puree.
This recipe can easily be doubled or tripled and can be made 1-2 days in advance.
Ingredients
Milk – Use whole (full fat) milk to get the creamiest texture in phirni. If you are looking for a vegan option, you can use coconut milk or almond milk as a substitute for dairy milk.
Rice – I prefer to use basmati rice, but you can also opt for any flavorful white rice.
Mangoes – Try using Indian mangoes for the best flavor. You can get them in Indian grocery stores during summers. You can also use canned mango puree which is also available in the stores or even online.
Sugar – Adjust the amount of sugar depending upon how sweet you want the phirni to be. If the mangoes are sweet enough, you can skip adding sugar too.
Saffron – Saffron soaked in milk gives a beautiful yellow tinge to mango phirni along with a subtle flavor.
You can use slivered almonds, pistachios, and cashews to garnish mango phirni along with mango pieces. Dry rose petals are my fav ingredient to garnish Indian desserts.
How To Make Mango Phirni
Wash ¼ cup white rice 2-3 times with water and soak it in 1 cup water for an hour.
Drain the water and add the rice to a blender. Blend to make a coarse paste.
Heat ghee in a heavy bottom pot over medium high heat.
When the ghee is hot and shimmery, add 1 liter whole (full fat) milk to the pot and bring the milk to a boil. Keep stirring the milk throughout cooking to avoid burning.
Once the milk comes to a boil, reduce the heat to low. Add the coarsely ground rice and 1 pinch saffron to the pot and cook until the phirni is reduced to ½. Keep stirring frequently.
Add ¼ cup sugar and cook for a minute. You can adjust the amount of sugar as per your taste.
Remove the pan from the heat and let the phirni cool down completely. Once cooled, add 1 cup mango puree to it and mix well.
Transfer mango phirni to earthen bowls and refrigerate for 5-6 hours. Garnish with slivered pistachios, dried rose petals, and mango cubes and serve chilled.
Frequently Asked Questions
You can definitely go for canned mango puree if fresh mangoes are not available. If using canned puree, make sure to use either kesar or alphonso variety. Also, make sure to adjust the amount of sugar as the canned puree is on the sweeter side.
To make it using condensed milk, cook the phirni as mentioned below in the recipe. Once the phirni is reduced to half and the rice is properly cooked, add ½ tin sweetened condensed milk and skip adding the sugar.
Cook until phirni reaches the desired consistency. Then add mango puree once it cools down and give it a mix.
Serving Suggestions
Phirni is traditionally served in individual earthen bowls. The bowl absorbs the extra moisture making the phirni even more creamy and thick.
But if earthen or clay pots are not available, you can definitely serve it in a regular serving bowl. Make sure to garnish mango phirni with slivered dry fruits, rose petals, and mango cubes before serving. Phirni is best served chilled so make it a few hours prior to serving.
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Recipe Card
Mango Phirni Recipe
Ingredients
- 1 litre whole milk
- ¼ cup raw white rice
- 1 teaspoon ghee
- 1 pinch saffron
- ¼ cup sugar (Adjust according to your taste)
- 1 cup mango puree
Instructions
- Wash ¼ cup white rice 2-3 times with water and soak it in 1 cup water for an hour.
- Drain the water and add the rice to a blender. Blend to make a coarse paste.
- Heat ghee in a heavy bottom pot over medium high heat.
- When the ghee is hot and shimmery, add 1 liter whole (full fat) milk to the pot and bring the milk to a boil. Keep stirring the milk throughout cooking to avoid burning.
- Once the milk comes to a boil, reduce the heat to low. Add the coarsely ground rice and 1 pinch saffron to the pot and cook until the phirni is reduced to ½. Keep stirring frequently.
- Add ¼ cup sugar and cook for a minute. You can adjust the amount of sugar as per your taste.
- Remove the pan from the heat and let the phirni cool down completely. Once cooled, add 1 cup mango puree to it and mix well.
- Transfer the phirni in earthen bowls and refrigerate for 5-6 hours. Garnish with slivered pistachios, dried rose petals, and mango cubes and serve chilled.
