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Mango phirni is a creamy-rich, sweet delicacy, made with coarsely ground aromatic basmati rice, milk, fresh mangoes, and flavored with saffron and green cardamon. Enjoy this chilled and refreshing treat on a hot summer day!
PHIRNI ( RICE PUDDING )
Phirni is a rice pudding made with just 3 basic ingredients – rice, milk, and sugar. Occasionally, flavoring such as saffron, rose, or green cardamon are used to enhance the flavor. Fruits such as mango, strawberry are also used to make fruit based phirni.
In India, I remember during summers my mom used to make mango phirni. It was the best phirni!! She used Alphonso (kesar) mango to make mango phirni. Alphonso mango are the best tasting mangoes and are easily available in India. She used to make mango milkshake, mango srikhand, mango kulfi, mango kalakand (fudge), mango basundi – different preparation of rice pudding and mango phirni.
My mom used to make phirni with aromatic basmati rice. She used to soak the rice for 30-60 minutes, and than coarsely grind it. In a heavy bottom pan, simmer milk and rice, until thickened. Add sugar, flavoring such as saffron, green cardamon to enhance the flavor. Once the phirni was at room temperature, mix in some fresh alphonso mango puree. She than used these cute little earthen bowls known as “kulhad” or “shikora”, fill them with phirni and chill it. It was a perfect sweet treat to enjoy on a hot summer days!!
I make the phirni same way as my mom did, except we don’t get Alphonso mango where I live. I usually get the Mexican mangoes, which are also very sweet and flavorful. I also, add some almond flour, for some added flavor and nutrients, but it’s optional.
DIFFERENCE BETWEEN PHIRNI & KHEER
Phirni is very similar to Kheer (rice pudding) in terms of ingredients. Both phirni and kheer are made using aromatic basmati rice, milk, and sugar, and with some saffron, cardamon flavoring (optional).
The main difference between phirni and kheer is that kheer is made with whole rice wheres phirni is made with coarsely ground rice or sometimes even with rice flour. I prefer coarse ground rice as it gives a nice texture to the phirni.
The consistency of phirni is quite thick, however, kheer is lighter in consistency.
Kheer can be served warm or cold. Phirni is always served chilled.
INGREDIENTS FOR MANGO PHIRNI
3-4 ripe MANGO
4 cups full fat milk
1/4 cup BASMATI rice
1/2 teaspoon GREEN CARDAMON powder
15-20 SAFFRON strands
1/4 cup ALMOND FLOUR
sugar or preferred sweetener, adjust to taste
FOR GARNISH
1-2 ripe MANGO
Handful of slivered PISTACHIOS, ALMONDS
HOW TO MAKE MANGO PHIRNI
Making mango phirni is very easy. Though it requires some stirring, but trust me every effort is worth it. Sharing my easy, step-by-step method of making this delicious, creamy mango phirni. You can make it in Instant Pot or stove top, I have shared both the methods.
PREP FOR MANGO PHIRNI
Wash and rinse, rice few times or until the water runs clear.
Soak the rice in 1/2 cup of water for 30 minutes.
Drain the rice, and add it to a blender. Add 2-3 tablespoon of milk, and grind the rice to a course texture. Set it aside.
Note: The texture of the ground rice is similar to sooji / semolina.
Peel and slice the mango. Add mango slices to a blender and puree it. Keep it aside.
Note: If the mango puree is fibrous, use a FINE MESH SIEVE and strain the puree, before adding it to the phirni.
Note: If the mango is tart, adding the tart mango puree can result in curdling of milk. Cook the mango puree first before adding it to the phirni. Take a sauce pan, add mango puree along with some sugar, cook until sugar dissolves completely. You can now add the mango puree to the phirni.
INSTANT POT MANGO PHIRNI
You will need Instant Pot
Turn ON saute mode (more). Add milk, cardamon powder, saffron strands, mix well.
Bring the milk to a boil, stir every 2-3 minutes, to prevent any milk sticking to the bottom of the pot.
Add the rice paste, and cook the mixture stirring every 2-3 minutes. Cook until mixture thickens, around 10-15 minutes. Turn OFF the saute mode.
Note: The consistency of the mixture is more like a rabdi, thickened milk.
Let the mixture cool for 5-10 minutes. Add mango puree, almond flour, mix well.
Note: Do not add the mango puree, while the mixture is hot, it can curdle.
Taste the phirni, add sugar or preferred sweetener to taste. Mix well.
Transfer the Mango Phirni in to a serving bowl. Refrigerate for few hours or until chilled.
Garnish with some fresh diced mango, nuts. Enjoy!
STOVE TOP MANGO PHIRNI
Follow the same recipe as discussed earlier, bring the milk to a boil, reduce the heat and cook until phirni thickens and the rice is cooked. Keep stirring every couple of minutes to avoid any sticky bottom. Use a heavy bottom pot or a dutch oven around 5 quarts. Rest of the recipe is same as Instant Pot.
Pic Shown: Mango Phirni
TIPS FOR DELICIOUS MANGO PHIRNI (RICE PUDDING)
TYPE OF MANGO – The flavor of the phirni, depends upon the quality of the mango. Pick good quality, ripe, sweet, juicy mangoes. Mango, that is less fibrous, tastes fresh and has sweet aroma.
If the mango puree is fibrous, use a FINE MESH SIEVE and strain the puree, before adding it to the phirni.
If the mango is tart, adding the tart mango puree can result in curdling of milk. Cook the mango puree first before adding it to the phirni. Take a sauce pan, add mango puree along with some sugar, cook until sugar dissolves completely. You can now add the mango puree to the phirni.
TYPE OF RICE – I prefer basmati rice, as it is aromatic and flavorful. Though Basmati rice is a preferred rice for making phirni, feel free to use any good quality, aromatic rice for this recipe.
Soak the rice for around 30 minutes. Soaking the rice prior to cooking, does boost flavor and consistency of this phirni.
Do not grind the rice too fine, it should be coarse. The consistency of the ground rice is similar to sooji / semolina.
FULL FAT MILK – creaminess in the phirni comes from the fat in the milk. Full fat gives a nice creamy texture to the phirni without adding any cream.
ALMOND FLOUR – almond flour adds richness to this dish. You can also use cashew paste or make it nut-free, will totally do.
SWEETENER – We love the fresh, fruity flavor of the mangoes. I use only mango puree to make phirni, mangoes naturally sweetens the phirni without any added sugar.
Feel free to use sweetener of your choice or condensed milk. Condensed milk adds a nice caramelized flavor, and richness to the phirni.
Cool the phirni mixture before adding mango puree, to avoid any curdling of the milk.
Mango phirni thickens as it cools down. You can adjust the consistency by adding some milk.
Pic Shown: Closeup of Mango Phirni
FAQ ABOUT MANGO PHIRNI (RICE PUDDING)
CAN I USE STORE BOUGHT MANGO PUREE – Yes, you can use fresh or canned mango puree. Please see that canned mango puree comes with a ton of added sugar, use it carefully.
CAN I USE FROZEN MANGO – Yes, you can. Puree and use it as suggested.
HOW TO MAKE PHIRNI NUT-FREE – For a nut-free mango phirni, simply skip all the nuts and the almond flour. Instead you can use some pumpkin seeds, chia seeds for garnish. It will still taste delicious.
HOW TO MAKE PHIRNI SUGAR-FREE – For a sugar-free mango phirni, substitute sweetener of your choice instead of refined sugar and condensed milk.
CAN I SKIP SAFFRON, CARDAMON – Yes, you can reduce the quantity or skip it entirely, both would work.
CAN I USE CREAM – The phirni is quite rich and creamy, even without any addition of the cream. However, if you prefer, you can add the cream to your liking. Add it at the end, when the rice is almost cooked.
HOW TO SERVE MANGO PHIRNI – Mango phirni tastes best when served chilled. Add phirni in to a serving bowl, add some diced mango pieces, nuts of your choice.
Mango phirni can be served as a dessert or accompanied with some ALOO-PURI
CAN I FREEZE MANGO PHIRNI – Yes, you can. If planning on freezing mango phirni, do not add mango puree. Store the rice phirni and mango puree in a separate freezer safe container. Thaw overnight, mix rice phirni and mango, serve chilled.
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Mango Phirni / Rice Pudding
Ingredients
INGREDIENTS FOR MANGO PHIRNI
- 3-4 ripe MANGO
- 4 cups full fat milk
- 1/4 cup BASMATI rice
- 1/2 teaspoon GREEN CARDAMON powder
- 15-20 SAFFRON strands
- 1/4 cup ALMOND FLOUR
- sugar or preferred sweetener, adjust to taste
FOR GARNISH
- 1-2 ripe MANGO
- Handful of slivered PISTACHIOS, ALMONDS
Instructions
PREP FOR MANGO PHIRNI
- Wash and rinse, rice few times or until the water runs clear.
- Soak the rice in 1/2 cup of water for 30 minutes.
- Drain the rice, and add it to a blender. Add 2-3 tablespoon of milk, and grind the rice to a course texture. Set it aside.Note: The texture of the ground rice is similar to sooji / semolina.
- Peel and slice the mango. Add mango slices to a blender and puree it. Keep it aside.Note: If the mango puree is fibrous, use a FINE MESH SIEVE and strain the puree, before adding it to the phirni.
INSTANT POT MANGO PHIRNI
- You will need Instant Pot
- Turn ON saute mode (more). Add milk, cardamon powder, saffron strands, mix well.
- Bring the milk to a boil, stir every 2-3 minutes, to prevent any milk sticking to the bottom of the pot.
- Add the rice paste, and cook the mixture stirring every 2-3 minutes. Cook until mixture thickens, around 10-15 minutes. Turn OFF the saute mode.Note: The consistency of the mixture is more like a rabdi, thickened milk.
- Let the mixture cool for 5-10 minutes. Add mango puree, almond flour, mix well.Note: Do not add the mango puree, while the mixture is hot, it can curdle.
- Taste the phirni, add sugar or preferred sweetener to taste. Mix well.
- Transfer the Mango Phirni in to a serving bowl. Refrigerate for few hours or until chilled.
- Garnish with some fresh diced mango, nuts. Enjoy!
STOVE TOP MANGO PHIRNI
- Follow the same recipe as discussed earlier, bring the milk to a boil, reduce the heat and cook until phirni thickens and the rice is cooked. Keep stirring occasionally to avoid any sticky bottom. Use a heavy bottom pot or a dutch oven around 5 quarts. Rest of the recipe is same as Instant Pot.
Notes
- TIPS FOR DELICIOUS MANGO PHIRNI (RICE PUDDING)
- FAQ ABOUT MANGO PHIRNI (RICE PUDDING)
