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Mango Phirni- (Mango Pudding)


We love mangoes and have them every summer. And we love sweets too. So why not make something sweet out of mangoes. I have tried making mango sheera, Mango cheese cake (No bake), Mango custard, but this time I wanted to try something different. We love phirni,  and its Ramadan and we are missing the authentic phirni, so thought of making Mango phirni. It is a different variation to the popular Indian sweet Phirni. Phirni is a rice pudding or rice kheer made with full cream milk, and rice. I have added mangoes as the main ingredients to make this one. The creaminess of milk and the texture of mango chunks along with nuts makes this a super dessert. It tastes very similar to mango rice kheer with a pudding consistency hence we can call it as Phirni. The best part about this recipe is limited ingredients which we would have at home and its very easy to make. The only problem I find in this is the waiting 😥 for it to chill. Well lets see how its done. Step by Step images are given for your reference 
Ingredients : 
  • Ripe Sweet mango puree- 1/4 cup 
  • Basmati rice- 2 tbsp
  • Milk- 2 cups, 500 ml 
  • Cardamom powder- 1/2 tsp
  • Condensed Milk- 1/2 cup/ 4 tbsp (can add more or less as per your liking and sweetness of mango)
  • Sugar-(Optional) if using less condensed milk. 
  • Ripe mango bits- for garnish
  • Almonds, almond flakes or pistachio- Sliced,  handful for garnish
Method: 
  1. Soak the cleaned washed rice (i used basmati rice) in clean water for half an hour.
  2. Cut the ripe mango into chunks and blend it to a smooth paste without adding water. We need only 1/4 cup puree for half liter milk. 
  3. Cut the rest of the mango into small chunks for garnish and keep in refrigerator to chill. 
  4. Now take a small pan and add the mango puree and add 1 tbsp water to it along with 1 tbsp sugar(if mango is not very sweet) and bring it to a boil. Make sure it doesn't burn or stick to the pan. This step is optional and you can completely avoid, but by doing this step the raw taste of the mango goes away. 
  5. Now take the soaked rice and drain the water completely. 
  6. Coarse grind it to a paste. Then add 2 tsp of water to this paste and mix well. You can mix water and grind, but make sure not more than2 tsp water.  Set aside.
  7. Next, boil the milk. Once it starts to boil, reduce the flame. 
  8. Add the rice paste to it, stirring continuously until the mixture thickens like a porridge. 
  9. Make sure the milk with rice paste is on the lowest flame to avoid burning. And keep stirring till the rice cooks and it starts becoming like a porridge.
  10. To this add condensed milk , cardamom powder and combine very well.  
  11. Remove from flame. Make sure to remove from flame before it becomes very thick. 
  12. Let it cool. Refrigerate it for 30 minutes or for an hour. 
  13. Once its cool (at least an hour or more) , take out of the refrigerator and add the mango puree (quarter cup only) and combine well. 
  14.  While serving garnish with almond flakes, chopped mango, pistachios sliced etc and serve chilled. 
NOTE :
  • Key to a good phirni is making sure the rice is properly made into a paste. So make sure to soak it at least for 30 min or till about 2 hrs. When you powder it, it should resemble semolina or sooji. Try and avoid water for grinding, if you want to use, use minimal. 1 to 2 tsp only. 
  • Once cooled the consistency of phirni will be very thick. So remove from flame when u reach minimum thick consistency. 
  • Do not add more mango puree than required. Only quarter cup of mango puree is required for 2 cups of milk. 
  • You can cook the mango puree to get rid of the raw taste. I just cook the mango puree for little more better taste. This step is optional and you can straight away keep the mango puree for chilling until the recipe demands it 
  • Use sweet mangoes for this phirni recipe as far as possible. Adjust the sweet (Condensed milk and sugar) as per the sweetness of mangoes.
  • You can use nuts of your choice. I only had some almonds with me so have used that. 
  • The rice paste must be cooked well and stir continuously or else it will form lumps. 
  • You can add less sugar as per your liking. 
Do try this recipe and let me know in comments how it turned out for you. If you have any doubts or suggestions mail me or comment and I will try and help you out. 

Please show some love and follow me on  Instagram. Do tag me if you happen to make this wonderful recipe. 







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