Phirni is a traditional North Indian rice pudding which is creamy made with grounded rice along with milk, sugar, almonds, pista, cashews and some saffron strands for garnishing. It is a dessert to be served after a heavy meal.
Coming to mango phirni🥭, it’s an extended version of phirni. Mango phirni can be made when mangoes are in season. It’s summer here, so we get good variety of mangoes.
Sweet and ripened mangoes can be used for good taste. We can reduce the quantity of sugar. If using unripened one’s, more sugar has to be added otherwise it ends up in sour taste.
I have used Alphonso mangoes because they are very sweet. Any variety of mango can be used. Mango pieces are blended smooth to get a mango pulp. Canned mango pulp can be used too.
Though any variety of rice can be used for phirni, using basmati rice gives good result. The rice grains are to be cleaned well, soaked and grinded to coarse.
Saffron strands had to be added finally for garnishing. I have skipped this because none in my family likes it’s flavor. You can add it.
Phirni is a cold dessert . Refrigerating it for 24 hours gives good result. Atleast refrigerate overnight. This is a very good party dessert because it can be prepared before and stored.
Please go through the step-by-step pictures along with the explanation to make mango phirni🥭
- Basmati rice- 1/4th cup ( 6 to 7 tbsp)
- Mango pulp- 1 cup ( 200 ml)
- Sugar- 1/4th cup
- Milk- 1 lt.
- Cashews, Pista, Almonds – 2 to 3 tbsp each ( some should be saved for final garnishing too)
- Cardamom powder- 1/2 tsp
- Saffron strands- 5.
Cut the mangoes into pieces and make mango pulp by blending mangoes to smooth in a blender. Keep it separate.
- Cook the whole process in low flame once rice is added. Stirring often has to done to avoid the recipe getting burnt.
- Phirni tastes good when served cold. It has to refrigerated for 24 hours or atleast overnight before serving. Close the phirni with a cling wrap or keep it in a closed box in refrigerator.
- Do not leave the phirni open in refrigerator.