Mango Phirni | Mango Rice Pudding Recipe | Aam Phirni Recipe
There are many desserts that you can make using Mangoes, but there is nothing like an Indian sweet with the fresh and sweet mangoes in it. Isn’t it?
And therefore, today I am sharing my recipe of Mango Phirni with you.
The key to a good Phirni is to grind the rice well into a coarse semolina to get the perfect texture. In this recipe, we have used mangoes as an addition to make the phirni, which adds to the richness of the dish. So if mangoes are in season, then you must give this recipe a try and you will absolutely love it.
It makes for a great weekend sweet after your special meals or to serve to your guests, when they come to visit you for lunch or dinner.
What is Phirni?
- 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.
- Unlike Chawal Ki Kheer which uses whole rice, phirni uses ground rice and therefore, it is quick to make.
- You can even use rice flour to make it but it will too pasty when made with flour.
- So I suggest soaking the rice and grounding it to a coarse paste for the best texture.
- You can also try Plain Rice Phirni also .
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 the 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.
Mango Phirni | Mango Rice Pudding Recipe | Aam Phirni Recipe
Mango Phirni is a mango twist on a classic Indian dessert Phirni. It is a rice pudding made using rice and flavored with mango puree. Here is how to make it.
Prep Time10 mins
Cook Time40 mins
Soaking Time30 mins
Total Time1 hr 20 mins
Ingredients
- 5 tbsp / 75 gm Basmati Rice
- 1 litre Milk
- 3/4 th cup/ 75 gm Sugar
- 1 pinch Salt
- 1/2 tsp Cardamom Powder
- few strands Saffron
- 1 tbsp Almonds , chopped
- 1 tbsp Pista, Chopped
- 2 Mangoes
Instructions
- Wash the rice and soak it in water for 30 minutes. Be careful not to overwash or we'll lose the starch, which we want to preserve for creaminess of the phirni.
- After 30 minutes of soaking, strain the rice over a colander and leave it to air-dry.
- Soak the Earthenware in water for 30 minutes as well.
- Once dry, transfer rice to a grinder and reduce it to a powder in 4 or 5 short pulses. The grind should neither be too coarse nor too fine.
- Take 1 cup of milk out of the total milk and mix the rice flour in it. Premixing rice flour with cold milk before adding it to hot milk will prevent clumping.
- Gently toast some cardamom pods in a pan and crush them to a powder. We need 1/2 a tsp of cardamom powder; we got ours from 4 large pods of cardamom.
- Wash and peel mangoes and make a puree of the pulp and keep aside.
- Heat milk in a heavy-bottomed pan and reduce it on medium heat for about 10 minutes. Then add the rice flour and cold milk mixture and stir immediately to prevent rice from clumping.
- Add 4 or 5 strands of saffron OR 1 tsp of kewra water (whichever you are using) to the pan.
- Continue reducing on low heat until phirni thickens. Keep stirring continuously, as that will help release starch and make the phirni creamy.
- Once the rice is cooked, add sugar and a pinch of salt. Don't skip the salt-it balances the sweetness and makes a big difference to the taste of phirni.
- Also add the cardamom powder now.
- Keep cooking until the phirni reaches the right consistency. It should neither be too thick, nor too thin-when poured.
- Now allow this mixture to cool down. And then add mango pulp to it.
- Transfer to the earthenware bowls or any ceramic or glass bowl to set. Garnish with Chopped almonda , pistas and chopped mangoes.
- Refrigerate for at least 4 hours before serving or overnight for best results. Enjoy chilled.
Video
Notes
- Keep stirring the phirni throughout while cooking, otherwise the rice will stick at the bottom of the pan and get burned.
- Serve the phirni chilled.
- If earthen bowls are not available, use regular bowls.
- Add mango puree in the phirni only once it is completely cooled.
- Adjust sugar according to the sweetness of mangoes.
Cooking with lots of love and straight from the heart.
Bhawna Maharshi
Pans n ovens
Mango Mania :
Tusi tho chhaa gaye
A tasty , tempting and delicious summer bonanza .Thanks for making the summer cool while adopting these recipes
Mouthwatering
Really yummy amazing
Recipes are well explained. Will try them 👍 definately. Please keep keep on telling ous the new recipes. Thank you
Very gud recipe.Thanks
Wow… Everytime u came up with something new and your explanation makes me feel that i can also make… Thanks for sharing the awesome recipe..
Mouth watering dish 💯
Wow….it’s amazing
Amazing recipe 👌🏻
Mouthwatering 😋
Wonderful 👌🏻😋
Good one❤️
Awesome
Very very tasty 😋😋
Yummy 😋😋
Very tempting and amazing! Waiting for more recipes.😊
Looks delicious.
Thnx for sharing.