Mango phirni recipe with step by step directions and videos. Mango phirni is a classic Indian dessert made with mango pulp , rice ,milk and flavored with saffron, cardamom and rose.
This recipe is a twist to a popular phirni / firni recipe with mango flavors.
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About this recipe
Phirni is a popular Indian sweet pudding made with rice, milk and dry fruits. With mild scent of rose , kesar and flavorful cardamom, makes phirni a super delicious and light dessert after meals.
There are many variations to classic phirni with flavours. And this mango phirni is one such variation. Phirni is a very popular in most North Indian festive occasions or special celebrations . Its easy to make and tastes delicious.
Traditionally phirni is not too sweet in taste, its mildly a sweet dessert . So you need to adjust sweetness as per your likings. Also phirni needs to be served chilled . In fact ,you can enjoy this delectable dessert when served chilled.
Difference between Phirni and Kheer
Ingredients used to make phirni and kheer are almost same . And also method remains similar but the all differences lies with the texture . Phirni is creamy and thick whereas rice kheer is little runny.
Along with it to make phirni , rice is blend to coarse powder where as for kheer , rice grains can be used directly.
Phirni is always served chilled whereas kheer can be served hot , warm or cold.
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I love mangoes and its delectable dishes. From mango rice to Mango lassi and Mango smoothies, juice , curries , pickles , desserts , list never ends. Its so versatile that you can make anything to everything from mangoes and it tastes so so good.
If you are looking for more Mango recipes then do check Mango lassi, Mango Mousse Recipe , Mango cheese cake, Mango shrikhand and Aam ka panna recipe.
Tips , Variations and Serving
Rice : Preferably Basmati rice is used to make phirni , as it adds aroma to the dessert. But you can use any other rice variety too ( don't use parboiled rice) .
Soaking rice is important , it not only helps in easier cooking but also helps with texture and nutrition assimilation.
Ground Rice : Either you can soak and dry rice ; later grind to coarse powder . Or else you can ground wet rice to make paste.
Traditionally to make phirni , rice is soaked, dried and then powdered. Adding dried powder ensures that rice grains doesn't turn clumpy while cooking. No much hand work is needed if you are using dried rice coarse powder.
Incase if you are using rice paste ( ground wet rice) , make sure you keep stirring continuously while making phirni .
For variations you can play with different flavors. Add different fruit pulp to make different flavors of phirni like apple phirni , strawberry phirni . Also can add some vanilla essence and make some chocolate phirni also .
Phirni is always set in earthen /clay pots. Because clay pots absorb water content in the phirni and makes it more thick and creamier in texture. If you don't have clay pot , you can serve in glass or porcelain bowls too
Always serve phirni chilled. Can serve as a dessert after lunch or dinner .
Step by Step directions to make Mango Phirni
Wash and soak rice for 20 to 30 minutes.
Drain water completely and spread rice on a kitchen towel to dry. You can also pat rice grains with kitchen towel to wipe it dry.
Take dry rice in a blender ,
Grind to make a coarse powder.
In a heavy bottom pan, add 1 litre full fat cream milk.
Let the milk come to a boil ,
add ghee and saffron strands.
Now keep on simmer, let milk reduces to ¾ litre. This step is optional but it adds more creaminess and taste to the final dish.
Now add the rice powder
and sugar.
Simmer the heat and cook till rice is well cooked.
Keep stirring milk at regular intervals. Cook until phirni thickens slightly and reaches the desired consistency.
Keep in mind that it will further thicken on cooling.
Switch off the heat, add cardamom powder, nuts and rose petals.
Let the phirni cool down.
Now Add mango puree and mix well.
Transfer the phirni in earthen bowls.(or regular if not available). Cover top with aluminium or cling wrap.
Chill for a 3- 4 hours before serving.
Garnish with slivered almonds, pistachios , rose petals , tiny mango bits and serve.
Recipe Card
Mango Phirni
Ingredients
- ¼ Cup Basmati Rice or any rice
- 1 litre Full Fat Milk
- 1 Tsp Ghee / Clarified Butter
- 1 Pinch Saffron strand
- 1 Cup Mango Puree
- ¼ Cup Sugar or 1- 2 Tsp to adjust sweetness - if required
- ½ Tsp Cardamom Powder
- 1 Tbsp slivered Pistachios
- 1 Tbsp slivered Almonds
- 1 Tsp Dry Rose Petals
Instructions
- Wash and soak rice for 20 to 30 minutes.
- Drain water completely and spread rice on a kitchen towel to dry. You can also pat rice grains with kitchen towel to wipe it dry.
- Add rice in a blender to make a coarse powder.
- In a heavy bottom pan, add 1 litre full fat cream milk.
- Let the milk come to a boil , add ghee and saffron strands.
- Now keep on simmer, let milk reduces to ¾ litre. This step is optional but it adds more creaminess and taste to the final dish.
- Now add the rice powder and sugar.
- Simmer the heat and cook till rice is well cooked.
- Keep stirring milk at regular intervals. Cook until phirni thickens slightly and reaches the desired consistency.
- Keep in mind that it will further thicken on cooling.
- Switch off the heat, add cardamom powder, nuts and rose petals.
- Let the phirni cool down. Now Add mango puree and mix well.
- Transfer the phirni in earthen bowls.(or regular if not available). Cover top with aluminium or cling wrap.
- Chill for a 3- 4 hours before serving.
- Garnish with slivered almonds, pistachios , rose petals , tiny mango bits and serve.
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