A good recipe is always appreciated, especially if made with fresh mangoes! Today’s mango Phirni recipe comes from my friend, Mrinalini, who shared this recipe with me. I’m sure it’s going to become a favorite of yours too.
We all love mangoes during summertime. Making delicious Mango Phirni is the best thing to do when you want to enjoy the mango season all year round. If you are looking for a simple dessert recipe, then this Mango Phirni recipe is perfect.
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COOKING INFORMATION:
Preparation time: 30 minutes
Cooking time: 45 minutes
Total time: 1 hour 15 minutes
Type: Dessert
Cuisine: Indian recipe
Recipe yield: 6 servings
Calories: 362
EQUIPMENT:
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INGREDIENTS:
- 4 cups of whole milk.
- Basmati rice – 1/4 cup soaked for 30 minutes in water.
- 3/4 cup of sugar (or 1/2 cup of condensed milk).
- 1/4 teaspoon powdered cardamom.
- 2 pinches of saffron steeped in 1 tablespoon of water.
- A 1/4 cup of crushed dried nuts (I used almonds & pistachios).
- 1 cup pureed mango.
- Chopped pistachios as a garnish.
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PROCESSING:
- Soak the basmati rice for 30 minutes or until it becomes pliable. Make a coarse, grainy mixture with 1/4 cup milk or water. Place aside.
- Bring the milk to a boil in a nonstick pan over medium heat. Simmer and stew until the milk has thickened and reduced in volume to half of what it was before serving.
- Add basmati rice and mix thoroughly.
- Add ground cardamom, saffron, and sugar/condensed milk.
- To avoid lumps forming, keep the mixture well combined and stir until the rice is thoroughly cooked.
- Cook for several minutes after adding the dry nuts.
- Reduce the heat, then stir in the mango puree until completely integrated.
- Time to get it off the stove. Allocate time for a brief cooling down period.
- Put the mixture on dessert plates and put them in the fridge for an hour.
- As you serve, sprinkle the dish with chopped Pistachios for decoration. If you choose, mango puree can be drizzled on top. Enjoy!
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PRO TIPS:
- The consistency of this dessert is slightly thick. The amount of sugar in this recipe is the perfect amount for a slightly sweet dessert. You can increase the sweetness by putting in more sugar.
- In this recipe, I’ve used condensed milk. It can be substituted with any other sweetened milk.
- This dessert is best served chilled. It will last for just several days in the fridge.
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COOKING NOTE:
Mango Phirni Recipe
Mango Phirni recipe is the best thing to do when you want to enjoy the mango season all year round.
Equipment
- Cup
- Nonstick pan
- Stove
Instructions
- Soak the basmati rice for 30 minutes or until it becomes pliable. Make a coarse, grainy mixture with 1/4 cup milk or water. Place aside.
- Bring the milk to a boil in a nonstick pan over medium heat. Simmer and stew until the milk has thickened and reduced in volume to half of what it was before serving.
- Add basmati rice and mix thoroughly.
- Add ground cardamom, saffron, and sugar/condensed milk.
- To avoid lumps forming, keep the mixture well combined and stir until the rice is thoroughly cooked.
- Cook for several minutes after adding the dry nuts.
- Reduce the heat, then stir in the mango puree until completely integrated.
- Time to get it off the stove. Allocate time for a brief cooling down period.
- Put the mixture on dessert plates and put them in the fridge for an hour.
Notes
- The consistency of this dessert is slightly thick. The amount of sugar in this recipe is the perfect amount for a slightly sweet dessert. You can increase the sweetness by putting in more sugar.
- In this recipe, I’ve used condensed milk. It can be substituted with any other sweetened milk.
- This dessert is best served chilled. It will last for just several days in the fridge.
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