Creamy Mango Phirni Dessert
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Creamy Mango Phirni Dessert | Aam ki Phirni | Mango Rice Pudding | How to make Mango Phirni Dessert from Scratch with video and step by step instructions
Creamy Mango Phirni Dessert | Aam ki Phirni | Mango Rice Pudding is a refreshing and lip smacking cooling dessert in the Indian Subcontinent ,particularly during the mango season. The rich granular texture of rice and refreshing taste of mangoes and cardamom flavors make it an exotic dessert.
Origin of Mango Phirni
Phirni is believed to have come from the ancient Persia and Middle East. It was introduced to India during the Mughal era. Over time, mangoes and phirni eventually came together to create a wonderful fusion. Mango season fell during India’s festive season, so people started incorporating the delicious fruit to phirni and other traditional dishes. Mangoes were added to phirni to enhance the flavor and give the traditional dessert a refreshing twist.
Various Names of Aam ki Phirni
In Iran, this regal rice pudding dessert is known as Fereni while in Egypt and Turkey the delicacy is called Muhallabia.
What is Mango Phirni
Mango phirni is a delectable and creamy dessert that combines the richness of rice pudding with the lusciousness of ripe mangoes.
Mango phirni entails cooking ground rice with milk, sugar, and aromatic spices such as cardamom and saffron. The mixture is simmered until it thicken to a creamy consistency. Ripe mangoes puree is then added to the cooked rice mixture, imparting their vibrant color and natural sweetness. The dessert is chilled and garnished with almonds, pistachios, or saffron strands before serving.
The amalgamation of creamy, fragrant phirni and succulent mangoes creates a delightful culinary flavor.
Ingredients for Creamy Mango Phirni Dessert
For Measurements refer to the RECIPE CARD further below.
Milk – Use full cream milk
Rice – Basmati rice is preferred . Alternatively, you may use any variety except parboiled or selae rice.
Sugar – Quantity depends on the sweetness of mango.
Mango – Alphonso varieties works best. Other varieties of mango equally go well. Avoid the fibrous variety of mangos. Make sure the mango is ripe and juicy.
Flavors – crushed cardamom and few strands of saffron (optional)
Cashew Nuts – Cashew nut paste is needed to enhance the creaminess of mango phirni
Garnish – Pistachios and Almonds slivers
Video
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How to make Creamy Mango Phirni Dessert from Scratch
Blending
Soak basmati rice for an hour. Blend into a coarse granular paste.
Boil the cashew nuts in water for two minutes. Put off flame and let it cool.
Blend these cashew nuts with minimum water. Cashew nut paste is ready. Cover and keep aside.
Making Mango Phirni
Firstly heat milk in a saucepan and bring it to a boil.
Then add the rice paste.
Stir constantly on low to medium flame. The rice must not stick at the bottom nor form lumps.
simmer for approximately 10-15 minutes till the rice is cooked.
Now add saffron and crushed cardamoms . Let milk simmer.
Add sugar and keep stirring. At first the phirni will turn a bit dilute. Keep working on low heat and stir constantly.
Then add cashew nut paste . Stir and let it simmer.
Now add the mango purée and stir. The phirni must be thick and creamy. Should take around 3-5 minutes. Adjust the sweetness by adding more sugar if needed.
Now put off the flame. Let the phirni cool down.
Refrigerate to chill and set for a few hours.
How to serve
Before serving, the mango phirni is garnished with slivered almonds, pistachios, or saffron strands for delightful crunch. It is enjoyed as a standalone treat or as a sweet treat to conclude a meal. Serve Mango Phirni on a dessert counter alongside Nectarous Gulab Jamun, Sabudana Kheer or Seviyan Kheer
Serve Mango Phirni on a dessert counter along side other traditional desserts.
Tips for Perfect Mango Phirni
Use juicy and ripe mangoes. Alphonso variety works best . However you may opt for any other non fibrous variety.
Use Basmati rice for best flavors. Avoid parboiled sela variety of rice. Soaking for an hour or so for a creamy texture.
After cooking the phirni, allow it to cool down then refrigerate it for a few hours or overnight. This enhances flavors and gives a good texture.
Adjust the amount of sugar according to sweetness of mangoes.
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Recipe Card
Creamy Mango Phirni Dessert
Equipment
- Saucepan
- wooden mixing spoon
Ingredients
- 500 ml full fat milk
- 2.5 tbsp basmati rice soaked for an hour
- 1.5 tbsp sugar adjust as needed
- 1 mango (ripe, juicy , sweet & non fibrous variety) puréed.
- 1 tsp crushed cardamom
- 2 tbsp cashew nuts for paste
- almonds and pistachios for garnish
- few saffron strands optional
Instructions
Blending
- Blend soaked rice into a coarse granular paste.
- Boil the cashew nuts in water for two minutes. Put off flame and let it cool.
- Blend these cashew nuts with minimum water. Cashew nut paste is ready. Cover and keep aside.
Making Mango Phirni
- Firstly, heat milk in a saucepan and bring it to a boil.
- Then add the rice paste.
- Stir constantly on low to medium flame. The rice must not stick at the bottom nor form lumps.
- Simmer for approximately 10-15 minutes till the rice is cooked.
- Now add saffron and crushed cardamoms. Let milk simmer.
- Add sugar and keep stirring. At first the phirni will turn a bit dilute. Keep working on low heat and stir constantly.
- Then add cashew nut paste. Stir and let it simmer.
- Now add the mango purée and stir. The phirni must be thick and creamy. Should take around 3-5 minutes. Adjust the sweetness by adding more sugar if needed.
- Now put off the flame. Let the phirni cool down.
- Refrigerate to chill and set for a few hours.
How to serve
- Before serving, the mango phirni is garnished with slivered almonds, pistachios, or saffron strands for delightful crunch. It is enjoyed as a standalone treat or as a sweet treat to conclude a meal.
- Serve Mango Phirni on a dessert counter alongside Nectarous Gulab Jamun, Sabudana Kheer or Seviyan Kheer
Notes
- Use juicy and ripe mangoes. Alphonso variety works best. However, you may opt for any other non-fibrous variety.
- Use Basmati rice for best flavors. Avoid parboiled sela variety of rice. Soaking for an hour or so for a creamy texture.
- After cooking mango phirni, allow it to cool down then refrigerate it for a few hours or overnight. This enhances flavors and gives a good texture.
- Adjust the amount of sugar according to sweetness of mangoes.
FAQ
How is Mango Phirni different from regular Phirni
Regular Phirni is made with rice, milk, and sugar, Mango Phirni additionally includes the delightful flavor of ripe mangoes, giving it a unique and refreshing twist.
Which variety of mangoes to be used for Mango Phirni
It is best to use ripe and sweet mangoes for Mango Phirni like Alphonso or any other sweet juicy non fibrous variety of mangoes.
What type of rice for Mango Phirni
Ideally Basmati rice is used for Mango Phirni. However, you can also use any short-grain rice . Do not use par boiled rice for Mango Phirni
Can I make Mango Phirni in advance
Yes, you can make Mango Phirni in advance. However, add fresh mango garnish just before serving to maintain their freshness and texture.
How to make Mango Phirni vegan or dairy-free
Use non-dairy milk alternatives such as almond milk, coconut milk, or cashew milk instead of regular milk.
Can I use canned mango pulp instead of fresh mangoes
Yes, you can use canned mango pulp. Make sure to choose a good quality mango pulp without any added sugar or preservatives.
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