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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Yield / Serves
Full fat milk 1/2 litre
Skim milk 1/2 litre
Basmati rice 1/3 cup
Mango pulp of two Alphonso mangoes
Sugar 1/3 cup
Cardamom powder 1 teaspoon
Blanched pistachios 1/4 cup
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.
- 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.
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