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Mango Phirni is a tangy twist of traditional Kashmiri dessert which is made using Mangoes, Milk, and Rice. This is a beautiful Summer loaded with varieties of Mangoes; the king of fruits. You can create varieties of desserts with Mangoes.

Everyday is a Mango-nificient!!

Mango is everyone’s favorite, mine too. That’s the very big reason my page is filled with Mango Recipes. Till the end of this Summer, I will share at least ten more recipes of Mango. If I have to choose any fruit to make desserts, Mango always comes in the first place. Trust me, this Mango flavored phirni is so delicious that it will be swiped clean in one go. Do give this recipe a try once, and I can bet you will love every single bite of it.

The Phirni blends with the freshness of Mango and presents us with a flavorful summer dessert.

Ingredients Used

The ingredients are very simple. All you will need Milk, Kheer Rice or Basmati Rice, ghee, Mangoes, Cardamom Powder, Saffron, Sugar, Dry ruits like Cashew Nuts, Pistachios, Almonds to garnish the Phirni. You can add chopped Mango cubes too to garnish the Phirni.

You can use Regular Milk too, but Full-Fat Milk is best for making any kind of Phirnis.

Serving Suggestion

Traditionally, Phirni is served in earthen clay bowls. The reason is earthen bowls squeezes the moisture away from the phirni, resulting in a creamy, mushy texture. And the texture comes from grounding soaked rice into a coarse paste. The phirni tastes amazing if it is served chilled, so freeze the phirni for at least 2 hrs before serving. Also, this will help infusion of flavors.

Can Stored Mango Pulp be used?

Yes, you can use stored Mango pulp too. But make sure, the pulp is of Kesar Aam. Otherwise, fibrous Mangoes ruins the creamy texture.

Alphonso Mangoes are best too. But, if you are in Mango Season, use fresh Mangoes. Because nothing tastes like fresh Mangoes.

Also, chose Ripe Mangoes to make this Phirni.

Step by Step Recipe:

Soak one cup of rice for atleast 2 hrs.

After 2hrs, Drain the water and add 1 tablespoon of water to grind it into a coarse paste.

Take a heavy bottom pan, add ghee and milk. Let the milk reduce a bit.

When the milk start reducing, add saffron strands and the grounded rice.

Let the rice cooked in milk for 5-10 minutes. Now add sugar. Stir to mix it well. And turn off the flame.

Let the phirni cool down to room temperature. Now add Mango Pulp and 1 tbsp Gulabjal.

Soak dry fruits like cashew, almonds, and pistachios in water and then chop them. Garnish the Phirni with dry fruits.

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5 from 1 vote

Mango Shahi Phirni

This Royal creamy dessert is prepared using Full fat Milk, Mangoes, and Basmati rice. Saffron and Gulabjal adds on to the aroma and taste of the dessert.
Course Dessert
Cuisine Indian
Keyword Mango, Phirni, Rice Pudding
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 4
Calories 80kcal
Author Pooja Mahto

Equipment

  • A heavy bottom pan
  • A mixer grinder

Ingredients

  • 1 cup 165g basmati rice
  • 600 ml Full-fat Milk
  • 1 cup Mango Pulp
  • 1 tbsp Sugar
  • 9-10 Saffron strands
  • 1 tbsp Gulabjal
  • 2 tbsp dryfruits, chopped

Instructions

  • Soak rice for 2hrs. And after 2 hrs, drain the water and ground the rice into coarse paste.Add little water, if required.
  • Take a heavy bottom pan. Add ghee and milk. Let the milk reduce to some.
  • Add saffron strands. and coarsely grounded rice. Let it cook for 5-10 minutes.
  • Now add Sugar and turn off the flame. Stir well to mix the sugar well with the Phirni.
  • Add gulabjal. And let the Phirni cool down to room temperature.
  • When the mixture is cooled, add the Mango Pulp to it and Mix well.
  • Chill it for 2hrs. And Garnish with soaked dryfruits.

Notes

Serve the Phirni chilled.
Stir the Phirni throughout cooking, otherwise, the rice will stick to the bottom, if not stir and the Phirni will burn.
Use non-fibrous Mangoes in Mango Phirni.
Gulabjal goes well with Mangoes and it adds flavor too. Use it, if you are having. Otherwise, you can skip.
Add Mango Pulp in the Phirni, when it cools down to room temperature. Otherwise, it will curdle the Phirni and will ruin the taste.

Pooja Mahto

Hello all.
Thank you for stopping by on SheWritesFood. It is basically a blog page on the vivid delicacies of India and the other corners of the globe.
My name is Pooja Mahto and this is my little space of the social world.
Indigenously, I'm from Bihar but currently living in Uttarakhand. I'm the sole handler and creator of this page.
I started cooking way back during my teen days as a casual hobby. Little did I know that it will turn out into a passion that I'll live and breathe each day.
As with life, whatever I have learned inside the kitchen is through repeated mistakes and misfortunes but the one thing which kept me going was my love for the flavours.
Cooking is anything but tedious. It is not only a basic necessity of life but also one of the most imaginative activities that a human finger can do.
My reason for starting this blog is pure and simple, my sheer love for cooking. The fun of experimenting with the various flavours and then waiting with bated breath for its veracity is truly magical.
I was a rookie when I started and I don't think that I have reached my destination. However, despite the failures, I have been able to enjoy the journey with complete acceptance. All this has been possible only because of my passion and understanding of the craft of cooking.
My Mumma has been a pillar all through the way, right from teaching me how to stir a dish to bake a cake. She has been my confidant and inspiration to keep going and to keep trying.
My goal is to share my recipes and experiences with you all so that you can go and try the same. There is no better feeling that to cook a dish with all your heart and soul and then listen to all the ravings by your loved ones.

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