Creamy Mango Phirni Dessert
Creamy Mango Phirni Dessert is a delectable dessert that combines the richness of rice pudding with the lusciousness of ripe mangoes. The amalgamation of creamy, fragrant phirni and succulent mangoes creates a delightful culinary flavor.
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.