Creamy Mango Phirni: A Refreshing Indian Dessert
25 minutes
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About Creamy Mango Phirni: A Refreshing Indian Dessert
Escape the heat and dive into a bowl of pure mango bliss with this easy Mango Phirni recipe! Imagine creamy, fragrant basmati rice pudding infused with the sweet, vibrant taste of summer mangoes – it's the ultimate Indian dessert for a warm day.This dreamy phirni is quicker to make than traditional rice kheer, yet delivers all the rich, satisfying flavor. The secret? A luscious blend of fragrant rice, rich milk, and sweet mango pulp. Garnish with chopped pistachios for a touch of elegance and prepare to wow your friends and family. This crowd-pleasing dessert is pure bliss in every spoonful!
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See the 30-Day PlanRecipe Time & More
Prep5 minutes
Cook20 minutes
Total25 minutes
Ingredients
For the Phirni
- 1/2 ltr Milk whole
- 1/2 ltr Skim Milk
- 1/3 cup Basmati Rice
- 1/3 cup Sugar
- 1 tsp Cardamom ground
For the Mango Puree & Garnish
- 2 cup Mango Pulp from about 2 ripe alphonso mangoes (or other sweet variety)
- 1/4 cup Pistachios blanched and chopped
Instructions
- Rinse the basmati rice under cold water until the water runs clear. Soak the rice in a bowl of fresh water for at least 2 hours. This helps the rice cook evenly and achieve a creamy texture.
- Drain the soaked rice and coarsely grind it in a blender or food processor with a splash of water. You want a slightly grainy texture, not a smooth paste.
- In a heavy-bottomed saucepan or pot, combine the whole milk and skim milk. Bring the milk to a gentle simmer over medium heat, stirring occasionally to prevent scorching.
- Add the coarsely ground rice to the simmering milk, stirring continuously to prevent lumps from forming. A whisk can be helpful here.
- Reduce the heat to low and continue to cook the phirni, stirring occasionally, until the rice is cooked through and the mixture has thickened. This should take about 15-20 minutes. The phirni should coat the back of a spoon.
- Stir in the sugar and ground cardamom. Continue to cook for another 2-3 minutes, allowing the sugar to dissolve and the flavors to meld.
- Remove the phirni from the heat and let it cool to room temperature.
- Once cooled, gently fold in most of the mango pulp, reserving some for garnish. This prevents the mango from curdling the milk.
- Pour the phirni into individual serving bowls or ramekins. Cover and refrigerate for at least 4-5 hours, or preferably overnight, to allow the flavors to deepen and the phirni to set.
- Before serving, garnish with the reserved mango pulp and chopped pistachios. Serve chilled and enjoy!
Recipe Notes
Good To Know
- The phirni will thicken more as it cools.
- Adding the mango pulp will thin the phirni slightly.
- Adjust the amount of sugar based on the sweetness of the mangoes.
Expert Tips
- For a smoother phirni, blend the rice grains into a fine powder before cooking.
- To enhance the mango flavor, use a combination of ripe and slightly tart mangoes.
- Garnish with chopped nuts, saffron strands, or a drizzle of honey for an extra touch of elegance.
Storage Instructions
- Store leftover phirni in an airtight container in the refrigerator for up to 3 days.
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Recipe Nutrition
Calories: 434kcalCarbohydrates: 71gProtein: 12gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 31mgSodium: 126mgPotassium: 489mgFiber: 2gSugar: 54gVitamin A: 3282IUVitamin C: 17mgCalcium: 343mgIron: 15mg
Priyanjali Joardar
Articles: 36
4 Comments
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Wow, this looks fantastic!
Absolutely wonderful! Can’t wait to make it.
This is a fantastic recipe! Thanks for sharing.
Yum! This recipe is a must-try.