Summer Special Mango Phirni
#5ing
.
Mango Phirni is a creamy rich dessert that I had during a friend’s wedding dinner. It's different from kheer because it uses ground rice instead of whole rice or vermicelli. It’s simple to make, requires only 5 ingredients and best dessert for this weather! This is the perfect recipe to make this mango season!
Happy Cooking!
Summer Special Mango Phirni
#5ing
.
Mango Phirni is a creamy rich dessert that I had during a friend’s wedding dinner. It's different from kheer because it uses ground rice instead of whole rice or vermicelli. It’s simple to make, requires only 5 ingredients and best dessert for this weather! This is the perfect recipe to make this mango season!
Happy Cooking!
Cooking Instructions
- 1
Chop 1 large ripe mango (best for this recipe is fully ripe mango as it adds to taste) purée it in a blender until smooth. If mango is not ripe enough then add some sugar to make it sweet.
- 2
Soak the basmati rice in water for 5 mins then rinse once with cold water. Drain off water and dry the grains on a towel. Once completely dry grind it to a fine powder in a mixer grinder until it becomes like sooji/rava.
- 3
Now heat full cream milk till it boils over.
- 4
In a pan add the boiled milk. Add the Powdered rice to this milk. Keep stirring continuously on low flame. Do not burn.
- 5
Add the sugar now. Mix well. Continue stirring in low flame.
- 6
After a few mins you will notice that Phirni begins to thicken in consistency. If cream is formed on the sides of the pan scrape it all into the Phirni.
- 7
Now add the cardamom pods crushed or 1tsp cardamom powder. Remove from flame at the consistency shown below. Let it cool for a bit.
- 8
Add the mango purée to this Phirni. Mix well. The consistency will become liquid now. If still very thick then add more cold milk or mango purée. Allow to chill in the fridge for 10mins.
- 9
Finally adding dry fruits is optional. Serve chilled mango Phirni with or without dry fruits garnish.
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