Mango Phirni
User Reviews
5
Mango Phirni
Description
This Mango Phirni recipe starts with basmati rice ground to a semi-fine granule resembling rava. The ground rice is cooked slowly in boiling whole milk until it thickens, with frequent stirring to prevent lumps or scorching. Sugar is added to sweeten the mixture. Separately, ripe mango is peeled and pureed to provide a natural fruity sweetness and flavor characteristic of the dish.
Ground cardamom powder is added for its fragrant, slightly citrusy spice, typical in Indian desserts. The texture is creamy yet slightly grainy from the ground rice cooking in milk until thickened. The phirni is served chilled, topped with sliced pistachios or blanched almond slivers and optionally dried rose petals, which impart a floral aroma and attractively decorate the dish.
Mango Phirni works well as a refreshing dessert especially during warmer months when mangoes are in season. It balances rich milk and creaminess with the tropical fruit's bright sweetness, offering a smooth, comforting mouthfeel with nutty crunch from the garnish.
The recipe can be adjusted with alternative flavorings like cinnamon, nutmeg, or vanilla, and low-fat milk substitutes for lighter variations. Doubling the recipe easily accommodates larger groups.
Ingredients
- ¼ cup basmati rice - 45 grams
- 1 cup Mango 315 grams or 1 large mango or ½ to ⅔ cup mango puree, chopped
- 3 cups milk whole
- 4 tablespoons sugar or add as per taste
- ½ teaspoon cardamom powder or 4 to 5 green cardamoms crushed to a powder in a mortar-pestle
- ½ tablespoon pistachios or blanched almond slivers, sliced
- 1 teaspoon dried rose petals or 5 to 6 dried rose petals or ½ teaspoon rose water, chopped
- ½ tablespoon pistachios or blanched almonds slivers - for garnish, sliced
Instructions
Preparation
- Rinse basmati rice for a couple of times in water. Then, spread it on a plate and let the grains dry. You can also spread it on a small kitchen towel.
- After the rice grains are dried, take the rice grains in a grinder jar.
- Grind till you get a semi-fine granular consistency, like that of rava or sooji. Set aside.
- When the rice is getting dried, you can peel, chop mango and add the mango cubes in a blender or grinder.
- Blend till smooth. Keep the mango pulp aside.
- Also, slice or chop pistachios and dried rose petals if using.
Making mango phirni
- Take milk in a thick bottomed kadai or pan and heat it on a low flame. Do stir at times so that the milk does not scorch from the base.
- When the milk begins to boil, then add the ground rice granules. Stir very well.
- Next, add sugar. Stir well and cook the mixture on low heat, stirring at intervals.
- The milk will thicken as the rice gets cooked.
- Keep on stirring in breaks so that lumps are not formed. Also, scrape the sides often and add it to the simmering milk.
- By the time the rice granules get cooked, the phirni would thicken considerably. At this stage, you have to stir continuously, so that the phirni does not brown or burn from the base.
- Switch off the heat, when you reach a thick consistency and the rice is cooked.
- Add sliced or chopped pistachios, cardamom powder and chopped dried rose petals. You can also add rose water instead of rose petals. Saffron also gives a good flavor, so you can also add a pinch of saffron.
- Mix well and remove the pan from heat. Cover the pan and let the phirni cool to room temperature.
- Once the phirni has cooled, it will thicken more. After adding the mango puree, it will again come to a fluid consistency.
- Add the mango puree and mix very well to a uniform consistency. If you feel the mango pudding mixture is too thick, then you can add 2 to 3 tablespoons of warm milk to it.
- Now, spoon the Mango Phirni in bowls.
- Garnish with sliced pistachios or rose petals.
- Cover the bowls and refrigerate the phirni for 3 to 4 hours. If in a hurry, then keep the bowls covered in the freezer for 30 to 45 minutes. Then, remove and refrigerate before you serve.
- Serve Mango Phirni as a cold dessert.
Notes
- Use ripe mangoes that yield thick, medium-thick pulp for best flavor and texture in the phirni.
- Traditional flavoring is cardamom powder, but cinnamon, nutmeg, or vanilla can be added according to preference.
- Low-fat or toned milk can replace whole milk for a lighter dessert.
- This recipe can be doubled to serve larger groups without altering the preparation method.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 362 kcal
% Daily Value*
| Calories | 362kcal | 18% |
| Carbohydrates | 59g | 20% |
| Protein | 11g | 22% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 24mg | 8% |
| Sodium | 108mg | 5% |
| Potassium | 595mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 43g | 86% |
| Vitamin A | 1548IU | 31% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin C | 39mg | 43% |
| Vitamin D | 3µg | 15% |
| Vitamin E | 1mg | |
| Vitamin K | 5µg | |
| Calcium | 310mg | 31% |
| Vitamin B9 (Folate) | 60µg | |
| Iron | 1mg | 6% |
| Magnesium | 51mg | 13% |
| Phosphorus | 261mg | |
| Zinc | 2mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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