Mango Phirni Recipe (Indian Rice Pudding with Mangoes)
Mango Phirni (Indian Rice Pudding with Mangoes) is a delicious fruity twist on the classic Phirni recipe. A beautiful combination of rice, milk, and mangoes, this Indian dessert is a must-try in summers.
Servings: 6 people
Ingredients
- 34 ounces whole milk (full-fat milk) 1 liter
- ¼ cup raw white rice
- 1 teaspoon ghee
- 1 pinch saffron strands
- ¼ cup sugar or to taste
- 1 cup mango puree fresh or canned
Instructions
- Rinse rice 2-3 times with water and soak it in 1 cup of 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 milk to the pot and bring the milk to a boil. Stir frequently throughout the cooking to avoid the milk from scorching at the bottom of the pan.
- Once the milk comes to a boil, reduce the heat to low.
- Add the coarsely ground rice and saffron to the pot and cook until the phirni is reduced (40-45 minutes). Stir frequently.
- Keep scraping the sides of the pan at regular intervals and add the solidified milk back to the pan.
- Note – The ready phini has a thick custard-like consistency. It is thicker than the kheer and thinner than rabdi.
- Once the phirni has reached the desired thickness, add sugar and cook for a minute. You can adjust the amount of sugar as per your taste.
- Remove the pan from the heat and cover it with a lid to prevent the formation of a cream layer (malai) on top. Let the phirni cool down to room temperature.
- Once cooled, add mango puree to it and mix well.
- Check for sugar and add more if needed.
- Transfer mango phirni to earthen bowls (or normal bowls) and cover with cling wrap. Refrigerate for 5-6 hours. Garnish with slivered pistachios, dried rose petals, and mango cubes, and serve chilled.
Video
Notes
To make this recipe vegan and dairy-free, you can replace dairy milk with plant-based milk like almond milk, coconut milk, soy milk, etc.
This recipe can easily be doubled or tripled and can be made 2-3 days in advance.
Nutrition
Calories: 70kcal | Carbohydrates: 16g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 1mg | Potassium: 60mg | Fiber: 1g | Sugar: 11g | Vitamin A: 345IU | Vitamin C: 12mg | Calcium: 5mg | Iron: 1mg
