Mango Phirni Recipe – Sharmis Passions

Mango Phirni is a creamy and scrumptious pudding made by cooking rice paste with milk and flavored with contemporary mango puree. It is clean, barely candy and excellent to serve chilled after a heavy meal. The aroma of saffron and nuts provides festive contact and makes events extra particular.

This dessert has a tender texture and melts slowly within the mouth. Mango provides pure sweetness and coloration. Rice paste and milk makes it creamy and thick. Nuts add crunch and aroma. It is an easy dessert however seems fancy on desk and tastes very comforting. I like serving it in small terracotta bowls as a result of it feels conventional.

The man’s horgs

Phirni is a pudding that’s creamy, clean and often served in small bowls or earthen pots. Mango Phirni is a seasonal model the place contemporary mango puree is added to exploit and rice combination provides fruity taste. Pudding is barely thick, melts in mouth, and nuts provides little crunch.

Rice is floor to semi coarse paste so it cooks quicker and offers clean consistency. Full cream milk is most well-liked as a result of it make pudding creamy and wealthy with out additional cream. Saffron strands provides beautiful aroma and gentle coloration, making it look very fairly. Some hold it quite simple with simply sugar and rice.

There are some ways to make phirni. Some use rose water or kewra essence, some add dry fruits whereas cooking. Mango Phirni is good, aromatic and really refreshing when served chilled. I soak rice and almonds first, grind them and cook dinner in milk slowly. Then I add mango puree as soon as phirni is cooled down.

I often make this when mangoes are in season. Chilling no less than one hour makes it style higher and look good. Kids and adults get pleasure from it and everybody all the time ask for extra.

Mango phirni components

• Mango – I added Alphonso mango selection for this recipe. You can use any ripe mango obtainable. This provides fruity taste and pure coloration.
• Basmati rice – I’ve used basmati rice soaked and floor to semi coarse paste. This provides tender texture to phirni.
• Milk – I’ve used full cream milk. This makes pudding creamy and thick. You can use any contemporary full cream milk.
• Sugar – I’ve used sugar to sweeten the phirni. Adjust as per mango sweetness.
• Saffron strands – I add this for aroma and slight coloration. I soak them in heat milk earlier than including.
• Almonds – I simply soaked almonds and floor them with rice. This provides gentle crunch and nutty taste.
• Pistachios – I chopped pistachios are for garnish. This provides coloration and crunch. You can use any nuts of your alternative.

Why This Recipe Works

• This recipe use semi coarse rice paste which makes phirni clean.
• The full cream milk on this recipe provides creamy texture.
• It’s naturally candy and fruity as a result of it has mango puree.
• It has a pleasant aroma, coloration, and texture from the saffron and the nuts.
• This could be served in small bowls or earthen pots, good for particular events.

Similar Recipes

How to make Mango Phirni Step by Step

1.Rinse basmati rice and soak in water for couple of minutes. Soak badam in water, then take away the pores and skin. Drain water from rice and switch almonds, rice to a mixer jar together with little milk. Grind it to a semi coarse paste. When you contact it it is best to have the ability to really feel the feel, Set apart.

2.Take a heavy bottomed extensive pan and boil milk. Let it simmer for 10 minutes, When its decreased add the rice badam combination.

3.Take a tablespoon of heat milk in a bowl and soak saffron , put aside. Cook for couple of minutes till rice is cooked. Check whether or not rice is cooked tender, else cook dinner for five extra minutes. Once rice is cooked add sugar. Give a stir.

4.Now add saffron milk and let it simmer.Once the combination is thick extra like pudding consistency change off.

5.From this step its all achieved off the range. Let it quiet down. Mean whereas take chopped mangoes in a mixer and grind to a clean paste.

6.Add this mango pulp to the cooled rice pudding. Mix properly. If you’re feeling its too thick, then add little milk.

7.Stir properly. Spoon the combination into any serving bowl. Traditionally phirni is served in earthen pots so I used my terracotta bowls. Garnish with chopped nuts and saffron strands. Chill it no less than for an hour and Serve.

Serve chilled, yum!!

Expert Tips

• Grinding – I often grind soaked rice with almonds to a semi coarse paste. Don’t make it very clean else it’ll lose texture.
• Cooking milk – I simmer milk slowly and hold stirring after including rice paste to keep away from lumps or burning.
• Consistency – The consistency ought to coat the spoon like pudding. If it’s an excessive amount of thick, add few tablespoon milk earlier than serving.
• Chilling – I simply chill them for no less than one hour earlier than serving. This enhances taste and texture.
• Flavor – You can add any taste of your alternative like pine apple, strawberry, banana.

Serving and Storage

Serve Mango Phirni chilled as dessert after meal or at events. Leftover phirni could be saved in fridge for someday. If it turn out to be too thick after refrigeration, add little milk and stir earlier than serving.

FAQS

1.Can I take advantage of any mango for phirni?

Yes you’ll be able to. Alphonso is sweeter and fragrant however any ripe mango work properly.

2.Can I skip saffron?

Yes you’ll be able to. Phirni will nonetheless style good however coloration and aroma can be gentle.

3.Can I make it with out nuts?

Yes you’ll be able to skip almonds or pistachios. It nonetheless tastes creamy and scrumptious.

4.Can I make it forward?

Yes you’ll be able to put together phirni few hours prematurely and chill in fridge. It tastes even higher when chilled.

5.Can I take advantage of low fats milk?

I don’t advocate. Full cream milk provides greatest texture and style. Low fats milk make it skinny and fewer creamy.