Mango Phirni is a very delicious creamy Indian dessert made with milk, rice, sweet mangoes and garnished with few nuts. Phirni is the most popular North Indian sweet pudding recipe loved all over india. It is so creamy and rich with nuts. There are a few variations of phirni and this mango phirni is one such variation. We always make plain phirni, but using the mango pulp, this dessert becomes the most lip-smacking dessert ever. In North India, phirni is usally prepared on weddings or festive occasions or special celebrations like Diwali as well as for Karwa Chauth festival.
This mango phirni is very easy to make. Just a few preparations you need to do like grinding the rice and preparing mango puree and the rest of the method is easy.
Phirni is more like our Paal Payasam, with the variations that we use short grained rice and also it is served hot at the start of the meal. Usually it is prepared with crushed rice or long grained Basmati rice. Serve mango phirni as a dessert after any North Indian meal.
Ingredients
- 50 grams/ 4 tablespoons basmati rice washed & soaked
- 2 tablespoons water
- 1 litre milk full cream
- 2 mangoes peeled and sliced
- 2-3 green cardamom, roughly crushed
- 1 tablespoon cashew paste (optional)
- ¼ cup sugar
- For Garnish - Mango slice
- Few mint leaves
Instructions
- First soak the basmati rice for about 30 minutes. Then remove the water from it.
- Add soaked basmati rice and little water in a grinder jar and grind rice to coarse paste. Keep aside.
- Heat a pan or kadhai, add 1 litre of milk and bring it to boil on medium flame for about 10 minutes, stir occasionally.
- Now, add the prepared coarse rice paste to the milk.
- Stir continuously for 5 minutes to avoid the lumps.
- Peel the mango and cut into slices. Add mango slices into a grinder jar and blend to make a paste.
- Allow the milk to boil till the rice gets cooked completely.
- Add crushed green cardamom, cashew paste and mix everything well.
- Add sugar and mix well till the milk thickens and creamy.
- Once the phirni is cooled off, add mango pulp and stir occasionally.
- Switch off the flame and allow phirni to refrigerate for about 2 hours till it sets cool.
- Finally, serve the delicious chilled mango phirni garnished with a few mango slices and mint leaves.
Tips
- Always use full cream milk to get more creamy texture to phirni.
- Add the mango pulp only after the milk is cooled off completely.
- Adjust the amount of sugar depending on mango sweetness.
