Mango Phirni – Easy to Make
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I love summers because it brings mangoes. I am posting a recipe for a very delicious phirni made with mangoes. Mango phirni is so delicious that I already made it twice this season. This one is a favorite at home and so easy to make. Mango phirni takes less time and effort in making than rice kheer.
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Ingredients
- 1/2 litre milk full fat
- 1/2 litre milk skimmed
- 1/3 cup basmati rice
- 2 cup mango pulp of two Alphonso mangoes
- 1/3 cup sugar
- 1 teaspoon cardamom powder
- 1/4 cup pistachios Blanched
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Instructions
- Wash and soak the basmati rice for two hours. Grind it coarsely with some water.
- Take the milk in thick bottom pan and bring it to boil.
- Add the ground rice and constantly stir to prevent forming lumps.
- Cook it in low flame till the rice is done with occasional stirring to prevent from sticking to the bottom.
- When the phirni reaches its desired thickeness add sugar and cardamom powder.
- Give it a stir, boil for another 2-3 minutes before turning off the flame.
- Once the phirni comes to room temperature add the mango pulp.
- Transfer to bowls and garnish with some mango pulp and pistachios.
- Store in the fridge for 4-5 hours before serving.
Notes
- The phirni will thicken more on cooling, once the mango pulp is added it will thin out a bit.
- Amount of sugar added depends upon the sweetness of the mangoes so use sugar accordingly.
Recipe Nutrition
Calories: 434 kcal | Carbohydrates: 71 g | Protein: 12 g | Fat: 12 g | Saturated Fat: 5 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Cholesterol: 31 mg | Sodium: 126 mg | Potassium: 489 mg | Fiber: 2 g | Sugar: 54 g | Vitamin A: 3282 IU | Vitamin C: 17 mg | Calcium: 343 mg | Iron: 15 mg
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