Phirni is an Indian rice pudding made by cooking ground rice with milk. It’s usually flavored with saffron, but I love this Mango variation a lot. I recently bought a fresh stock of Mangoes for my family and I was all ready to prepare Mango Phirni. I have used canned mango puree to make this Mango Phirni. If mangoes are in season, you can use fresh puree as well.Unlike Chawal Ki Kheer or Sama Ke Chawal Ki Kheer which uses whole rice, phirni uses ground rice and therefore, it is quick to make. Phirni is later on flavored with spices and cardamom to add some authentic Indian flavors to this dessert and served in small clay pots for a traditional feel. Mango Phirni blends the niceness of mangoes along with the creaminess of phirni and presents us with a flavorful dessert for the Summer. Ideal to be served after dinner or lunch, even during parties, Mango Phirni is nothing but sheer delight for the taste buds. Before the summer ends, take a quick note of the recipe of Mango Phirni and prepare it soon. Also, don’t forget to follow me on Facebook, Twitter and Instagram to learn more interesting recipes throughout the year!
Recipe type: Dessert
- Full cream milk - 1 liter
- Rice - ¼ cup
- Ghee - 1 tsp
- Saffron - a pinch
- Sugar - ¼ cup
- Rose water - ½ tsp
- Mango puree - 1 and ½ cup
- Dry fruits for garnishing
- Wash and soak rice for an hour.
- Drain the water and blend the rice in a blender to make a coarse powder.
- Add very little water if required.
- In a heavy bottom pan, add ghee.
- When the ghee is hot, add the milk.
- Let the milk come to a boil.
- Add the rice and saffron to the milk.
- Simmer the heat and cook till the milk is reduced to ½ and phirni has reached the desired consistency.
- Keep in mind that it will further thicken on cooling.
- Add sugar and rose water.
- Cook for a minute.
- Switch off the heat and add mango puree.
- Mix well.
- Transfer the phirni in earthen bowls.( or regular if not available )
- Garnish with slivered almonds and pistachios.
- Chill for a few hours before serving.