MANGO PHIRNI

Mango Phirni a simple Indian rice pudding or rice kheer with full cream milk, basmati rice and mango pulp. It is a variation of traditional and popular Indian dessert phirni with fresh mango puree. Phirni is a North Indian Sweet Pudding which is prepared during special occasions or festivals like Diwali, Holi, Eid, etc. One of the main difference in phirni and rice kheer which I noticed is that kheer is served in both ways warm and at room temperature but phirni is served only when it is chilled. This Indian dessert is just perfect during Indian summer or mango season. tastes especially best when served extra chilled and garnished with nuts.Tasty Mango Phirni recipe is popular among most of all the phirni recipes. If possible set and serve in small earthenware pots known as matka. The flavor of this dessert is wonderful when served in clay pots. But if you don't have clay pots go ahead with small dessert bowls or ramekins to set and serve this dessert. This dessert has a creamy texture, sweet aroma and an amazing colour. This dessert will be a hit at any parties at your place. Or you can serve this dessert as a dessert after any meal to your family and friends. Here is the recipe showing how to make Mango Phirni at home.

INGREDIENTS:

1 litre Full Fat Milk

½ Cup Basmati Rice

1 Cup Mango Puree

¾ -1 Cup Sugar

¼ teaspoon Cardamom Powder

Few Saffron Strands soaked in 1 tablespoon hot milk

Chopped nuts and rose petals for garnishing

METHOD:

STEP 1 – Wash and soak basmati rice with sufficient water for ½ an hour.

STEP 2 – Strain the rice to remove the water completely and then spread it on a kitchen towel for an hour until the rice grains should be moisture free.

STEP 3 – Soak saffron strands in warm milk and keep it aside.

STEP 4 - Now grind it in a mixer pot to a coarse powder. Keep this aside.

STEP 5 – In a heavy bottomed pan, add milk and bring it to boil.

Once it starts boiling, simmer it till the milk reduce to ¾ of its volume. Stir it occasionally.

STEP 6 – Add cardamom powder, saffron in it and mix it once.

STEP 7 – Now add coarse ground rice in it and stir it continuously. [see notes]

STEP 8 – Then add sugar and mix well until sugar dissolve completely. Keep stirring in between to avoid burning.

STEP 9 – Allow the phirni to simmer until reaches thick consistency and rice is cooked. [see notes]

STEP 10 – Take it off the heat and allow the phirni to cool completely.

STEP 11 – Add mango puree/ pulp and mix well. [see notes]

STEP 12 – Mango phirni is ready to serve.

Pour it in small earthen clay pots, garnish with chopped nuts and rose petals and chill it for few hours before serving.

Additionally garnish with some saffron strands and chopped nuts and serve it chilled or at room temperature for dinner parties or festivals. 

NOTES: *Stirring is important in this step, otherwise rice flour will create lumps. Stirring will help to prevent lump formation.

              *After adding sugar, cook for few minutes more till it becomes thick, as the phirni will             liquidize after adding sugar.

              *Always remember that phirni will thicken more once cooled.

              *Add mango puree only after the phirni cools completely at room temperature.

              *If you have fresh mangoes, then cut into small pieces and blend in mixer to form mango puree. Or you can use canned mango puree/ pulp also. Here I have used my mango pulp which I have stored last mango season.

              *Adjust the amount of sugar accordingly as the canned pulp may be already sweetened.

              *If you don’t have earthen pots then use regular serving bowls instead.