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Mango phirni / Mango Phirni

Mango phirni or Aam ki Phirni is tasty and one of the best tasting, fruit based , traditional Indian dessert. The Punjabi dessert phirni is prepared with milk, rice flour and sugar. But mango phirni is made by adding aam ras or ground mango puree to the basic phirni recipe.

 

It is one of the easiest dessert recipe that can be prepared within 45  minutes. Only the time consuming part is chilling the dessert, which takes 1-2 hour to set. With a little effort this dish turns really good and delicious.

With summer at its peak, coolers and chilled desserts have become a part of our daily meal. During these hot days it’s the best idea to have some chilled mango based dessert, when mangoes are available with nearby hands.

 

 

I eagerly wait for summer only to make this dish. Though it is a time consuming dish but I make it in every summer. It’s one of my favorite dish and worth cooking dessert .Phirni tastes great with fresh mango  puree, so I never substitute it with tinned mango puree.

 The quality of ripe mangoes used for making mango phirni recipe is crucial. Use  a sweet, pulpy, ripe mangoes to get a yummy and lip smacking mango phirni. Always use full fat milk and a good quality Basmati Rice .For more intense mango flavor you can add tiny pieces on mangoes while serving.

 

This dish is sweetened with sugar or jaggery, some used condensed milk too. But the amount of sugar depends on the sweetness of the mangoes. Alphonso mangoes are not available in my area. It’s a hilly and the mangoes are available here are the home grown desi mangoes. That’s why my phirni look pale yellow colour. But do use a good quality mango.

 

Saffron, cardamom powder and Basmati rice are gives a good flavor to this phirni while mango puree gives a versatile taste. When all these ingredients cooked together with full fat milk the taste has to turn yummy and delicious.

Here are few more few phirni recipes

 

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Guder phirni aka phirni with jaggery

 

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Thandai Phirni

 

 

 

INGREDIENTS ::

Full fat milk – 1 liter

Basmati rice – ½ cup

Cardamom powder – ¾ th tsp

Mango puree – 1 cup

Sugar – 1 cup

Saffron– 4 strands

For garnishing ::

Chopped pista, cashew, almonds & rose petals

 

 

 

METHOD OF PREPARATION ::

Wash and soak basmati rice with enough water for ½ an hour.

After half an hour, strain the rice completely and spread it on a kitchen towel .

Leave it for an hour to make it dry.(ensure that the rice grains should be moisture free )

Now coarsely powder the rice using a mixie, but do not make too coarse powder.

 Soak saffron strands in warm milk.

Boil milk in a heavy bottom pan , stir occasionally.

Reduce the milk to one third.

Add cardamom powder and saffron soaked milk. Mix once.

Gradually add powdered rice to the reduced milk while stirring vigorously .

Stirring is very important in this step, otherwise rice flour will create lumps, stirring will prevent forming lumps. All the powder should blend smoothly without any lumps in the  milk.

Stir until the mixture get thick and rice is cooked.

Add sugar and stir to dissolve well. Cook for few minutes more till it becomes thick, as the phirni will liquidize after adding sugar.

When phirni texture is fine and it become thick, switch off the flame and rest it for 3-4  minutes.

Add strained mango puree and mix with a balloon whisk. Don’t whisk vigorously.

Pour the phirni in individual serving dishes or earthen bowls.

Chill these bowls for 1- 2 hours, so that they set well.

Garnish with chopped nuts and mango pieces. Serve !!!

 

 

shibani

Cooking is my passion.i love to play with myriad tastes of spices . I belong to a odiya family by birth but marriade to a bengoli person.the crash of cultures between two families induced me to cook innovatively so as to make everyone happy.

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