Shahi Mango Firni

Name: Shahi Mango Firni
Total time: 3600 s
Yield: 8 servings
Cuisine: Indian
Ingredients: 1 lt full fat milk; 1/4 cup rice; 8-9 Almonds; 7-8 strands of saffron; 4 tbsp sugar; 1/2 tsp cardamom powder; For garnish; 1 cup Mango puree; 1/2 cup mango, chopped in cubes; 3-4 tbsp chopped almonds and pista; Few rose petals (optional); Silver leaf (optional)

Swati @swati_17

Chandigarh/ Gurgaon, India

#King #king
The king of fruits only deserves only a royal treatment like in this Shahi Mango phirni. It is a delightfully rich, delicious and soul satisfying recipe. The addition of soaked almonds gives it a very nutty and luscious edge. I am using aromatic spices like saffron and cardamom to give it a shahi twist however you can omit them to just enjoy the flavour of the king of the fruits.

Swati @swati_17

Chandigarh/ Gurgaon, India

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Ingredients

1 hour

8 servings

1 lt full fat milk
1/4 cuprice
8-9Almonds
7-8strands of saffron
4 tbspsugar
1/2 tspcardamom powder
For garnish
1 cupMango puree
1/2 cupmango, chopped in cubes
3-4 tbspchopped almonds and pista
Few rose petals (optional)
Silver leaf (optional)

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Steps

1 hour

1
2

Soak the rice and almonds separately, for 3-4 four hours.
Grind the rice and almonds in a grinder using very little water. This paste should be coarse and not smooth. You should feel the granules if you rub the paste in between your finger and thumb as shown in the picture.
3

Bring the milk to a boil in a heavy bottomed pot/patila. After it comes to a boil lower the heat add the saffron strands and let the milk reduce for 15 minutes. Keep stirring in between so that it doesn’t stick to the bottom.
4

Add the ground paste of rice and almonds, turn the flame to absolutely low and keep cooking till it becomes thick. It takes almost 25 minutes.
5

In the meanwhile you can chop the mangoes and make the mango puree.
6

Now add 4 tbsp of sugar. Adjust the quantity of sugar as per the sweetness of mangoes you are using. Cook for 3-4 minutes more.
7

Remove from heat and let the phirni cool completely.
Once absolutely cooled, add the mango pulp and mix.
8

Transfer the phirni to to small sakoras (small earthen bowls) or any other bowls that you have.
9

Refridgerate and let it set for 5-6 hours. Once set, garnish with chopped mangoes, chopped nuts, rose petals and silver leaf. Serve chilled.

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Swati @swati_17

on June 15, 2020 09:05

Chandigarh/ Gurgaon, India

Hi, I am Swati.Food has always been my eternal love.I had always been a foodie. So much so that one of my aunts used to say it’s a pleasure to serve you. I also started cooking at a very young age in my mother’s kitchen.As I grew, my love for food grew with me. However, I did not even realize when this passion of mine became comfortable in some corner of my heart and the race towards economic and social goals took over my entire time.I am a Human Resource executive in the Education Industry by profession.Now, after years of juggling between my work and my passion, I finally decided to take my passion to another level.Here will share with you my recipes some tradition and some noval.My blog/website: ediblelovebyswati.comInstagram: ediblelovebyswatiFacebook: ediblelovebyswati