If you are a lover of King fruit and want to enjoy a unique dessert recipe during mango season, then this extended version of the traditional Mango Phirni recipe is best for you, which is made with ground basmati rice flavoured with mango pulp or aam ras. It is thick, creamy, and quite delicious, an absolute cracker on the palate.
The delightful taste of mango Phirni makes everyone’s mouth water. It is a fruity twist on the popular Indian dessert, where mango puree is added to the ready dessert. Here’s a full Mango Phirni recipe, including ingredients, preparation, and step-by-step making process, with proper tips, photos, and guidance. It helps you to recreate this classic & authentic dessert dish.
About Mango Phirni
Phirni (or firni) is are indian pudding traditionally made by slow cooking ground basmati rice and whole milk, sweetened and then flavored with cardamom or saffron, or rosewater. This Mango Phirni recipe is one of the most common variations of the regular phirni, a creamy rice-based dessert. This is very popular during the summer season or the mango season. This simple indian Mango Phirni dessert is popular in weddings, festival occasions, or any special celebrations all across North India, especially in Punjab and Haryana, due to its quick preparation and requires the least effort.
Symbolism of Phirni:
Phirni is traditionally associated with celebration and auspicious occasions across India. Due to its presentation and preparation, it carries a symbolic meaning. Phirni represents the amalgamation of Persian and Indian culinary traditions, reflecting the rich tapestry of Indian culture.
- Phirni symbolizes prosperity and is considered an auspicious dish in Hindu temple offerings, particularly to Lord Shiva as a prasad.
- Often served during festivals like Eid, these treats serve as a refreshing and indulgent treat to break the fast, embodying the spirit of gratitude and communal harmony.
- During summer festivals like Shankranti, Baisakhi, and Janmashtami, Mango Phirni showcases the seasonal abundance of mangoes, adding a tropical flair to festive meals.
The inspiration:
In our home, as soon as my baby starts eating solids at the age of 8 months, one of the first things that is fed to him is phirni without any sugar. But my baby doesn’t like to eat, so my maa (mother) made this using fresh mango puree to balance the sweetness level of it. From that time to now, this mango phirni recipe is my baby’s and my favorite dessert. During summer, mango phirni used to be our summer breakfast on many days. My mother made this in advance and refrigerated it. It tastes great when served chilled.
Recommended Kitchen tools to make the recipe:
- Mixing Bowl
- Frying pot or kadhai
- Spatula
- Measuring spoon
- Knife
- Chopping board
- Strainer
- Mixing bowl
- Regular Blender
Ingredients we need to make Mango Phirni
- Rice – 3 tbsp
- Milk – 1/2 liter
- Sugar – 1/2 Cup
- Cardamom – 3 Nos.
- Mango Puree – 1 Cup
- Chopped nuts – 1/4 cup
How to make Mango phirni (step-by-step process )
Step 1: ( Prepare the Rice )
- Take a bowl, add 3 tbsp of rice. Rinse a couple of times with water. Add water and soak the rice for 30 minutes.
- After 30 minutes, the rice was well-soaked. Drain the excess water. Transfer the soaked rice to a blender jar, cover, and grind the rice to a semi-fine granular consistency, similar to rava or sooji.
Step 2 : ( Prepare the Mango Puree )
- Take a mango, cut it, and remove the flesh. Blend into a smooth mango puree. Set aside
Step 2: ( Cook The Phirni )
- In a heavy-bottomed pan, bring ½ liter or 500 ml of whole milk to a boil.
- Keep the flame medium, bring it to a boil, stir, and then simmer on a low flame.
- Add the ground rice to the boiling milk, stirring continuously to prevent lumps from forming.
- Cook on low heat until the rice is fully cooked. It will thicken.
- Add ½ cup of sugar or as per taste. Stir and cook 2 minutes. Then add 3 numbers of crushed cardamom seeds and a pinch of salt to enhance the taste.
- Once the mixture reaches a creamy consistency, remove it from the heat and let it cool to room temperature.
Step 3: (Combine with Mango Puree)
- Once The Mango phirni base is cooled, add chopped nuts and the mango puree, 1 cup. Mix thoroughly to combine, looks amazing, then Mango phirni is ready to serve.
Step 4: (Garnish and Serve )
Traditionally, Phirni is served chilled in earthenware bowls, known as shikoras. This practice not only enhances the dessert’s flavor but also provides a refreshing experience, especially during warmer months. It connects to the earth, symbolizing humility and grounding. You can make phirni 2-3 days in advance. For freezing, portion out the phirni and freeze for a week – ten days maximum. making it a convenient dessert option for gatherings.
- Pour the mango phirni into serving bowls and add chopped pistachios or almonds, dried rose petals, or a few drops of rose water.
- Before serving, Refrigerate for a few hours.
- Garnish with fresh chopped mango pieces, adding texture and visual appeal.
Tips For Making Mango Phirni:
- Adjust the sugar quantity based on the sweetness of the mangoes. Choose ripe, sweet, and less fibrous mangoes like Alphonso or Kesar for a smooth puree.
- Firstly, use full cream / thick milk to get a more creamy texture to phirni
- If fresh mangoes are unavailable, canned mango pulp can be used in this recipe.
- For a vegan version, substitute whole milk with almond milk or coconut milk.
- Enhance the aroma and taste by adding cardamom powder, saffron strands, or a dash of rose water.
- You can add a little grated khoya for a deluxe taste.
- If you feel that the phirni is quite thick, add a little bit of warm milk(2-4 tablespoons) to adjust the consistency. If the phirni is a little runny, adding a few tablespoons of milk powder will fix it.
- Avoid adding mango puree to hot phirni. Since mango is an acidic fruit, the chances of curdling are high. Always switch off the stove, allow the phirni to cool down or room temperature, and then mix in the mango pulp.
- Adjust the quantity of sugar depending on how sweet your mangoes or canned mango pulp are.
- Keep stirring the milk continuously while it comes to a boil, as well as after you add the ground rice, to avoid lumps.
Variation:
- Add sugar instead of condensed milk and cook the phirni a little extra to thicken.
- If you want to add jaggery, then switch off the stove, wait for a few minutes to cool, then add the chopped jaggery and mix it well.
- For the vegan version, add almond or cashew milk slowly in parts and cook until the consistency thickens. You can use coconut milk and coconut condensed milk as well if you like.
Healthier Mango Phirni Preparation Tips:
- Replace traditional rice with millets like barnyard, foxtail, or little millet. These grains are rich in fiber and nutrients, providing a wholesome twist to the classic phirni.
- For natural sweeteners, use jaggery, honey, or maple syrup instead of sugar. These are offers minerals and richer flavor.
- To make the dessert dairy-free and lower in saturated fats, use coconut, almond, or oat milk. These alternatives add unique flavors to the phirni.
- To boost the fiber and omega-3 content, incorporate chia seeds. It helps in achieving a creamy texture without excessive cooking.
How to achieve the right consistency of phirini?
Both taste and consistency are the most important things to achieve when you are making phirni. The consistency depends on the cooking times as well. Lastly, do keep in mind that chilling contributes to thickening the phirni as well. As you make it more and more, you will get the hang of cooking times. So I am adding a few points from my cooking idea for guidance.
- For perfectly set thick phirni ( that you can cut and enjoy with a spoon )- Cook the phirni for 12 -15 minutes until it is quite dry before switching off the stove. This type of phirni is usually popular in the wedding menu or served in restaurants.
- Velvety & smooth Consistency phirni – Cook the rice & milk mixture for 8-10 minutes until it’s thick and smooth. flows like a ribbon when you drop it using a spoon from a height.
Nutrition:
- Calories: 271kcal
- Carbohydrates: 39g
- Protein: 10gFat: 8g
- Saturated Fat: 5g
- Polyunsaturated
- Fat: 1g
- Monounsaturated Fat: 2g
- Cholesterol: 31mg
- Sodium: 109mg
- Potassium: 398mg
- Fiber: 1g
- Sugar: 29g
- Vitamin A: 1073IU
- Vitamin C: 5mg
- Calcium: 303
- mgIron: 4mg
Quick Safety Tips While Cooking:
- Keep the stove attended – Never leave your dish unattended on a high flame.
- Use the Right Equipment – Use a nonstick cookware or a heavy-bottomed pan.
- Prevent Milk Curdling – Cool Before Adding Mango.
- Handle Hot Ingredients Safely – Use Appropriate Utensils.
- Avoid Milk Scorching – Use a Heavy-Bottomed Pan.
- Ensure Proper Rice Preparation – Soak and Grind Correctly to a coarse paste.
- Prevent Condensation – Allow the phirni to cool before covering and refrigerating.
Frequently Asked Questions about Mango Phirni:
What type of mango is best for phirni?
For the Mango phirni recipe, fully ripe, sweet, and non-fibrous mangoes like Alphonso or Kesar mangoes are required
Can I use other types of rice besides basmati?
If basmati rice isn’t available, you can use plain white rice or any aromatic, non-sticky variety.
Can I make mango phirni without nuts?
Yes, omit the nuts and almond flour. For garnish, use fresh chopped mango pieces, adding texture and visual appeal.
Is it possible to make sugar-free mango phirni?
Yes, use condensed milk, which adds a caramelized flavor and richness.
Why did my phirni curdle after adding mango puree?
Adding mango puree to hot phirni can cause curdling.
How can I make mango phirni vegan version?
To make a vegan version, incorporate plant-based milk like almond milk
Can I prepare this Mango Phirni recipe with readymade mango pulp?
Yes, you definitely can prepare this recipe with readymade mango pulp.
How can I store the phirni for long?
Refrigerate to store the phirni for about 2 to 3 days. If you want to store it for about a week, freeze it.
Conclusion:
This Mango Phirni is a delicious, creamy pudding made with ground basmati rice and sweet mangoes. It is quite delicious, creamy, and an absolute cracker on the palate. It exemplifies the fusion of tradition and innovation, offering a luxurious texture and a deep, comforting, flavorful experience.
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