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Rice Pudding

Mango Phirni [Rice Pudding]

Jyoti Behrani
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!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dessert
Cuisine Indian, North Indian

Ingredients
  

INGREDIENTS FOR MANGO PHIRNI

FOR GARNISH

Instructions
 

PREP FOR MANGO PHIRNI

  • Wash and rinse, rice a 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 tablespoons of milk, and grind the rice to a coarse 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 them. 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 the curdling of milk. Cook the mango puree first before adding it to the phirni. Take a saucepan, add mango puree along with some sugar, and cook until sugar dissolves completely. You can now add the mango puree to the phirni.

INSTANT POT MANGO PHIRNI

  • You will need an Instant Pot
  • Turn ON sauté mode (more). Add milk, cardamom powder, and saffron strands, mix well.
  • Bring the milk to a boil, and stir every 2-3 minutes, to prevent any milk from 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 sauté 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, and almond flour, and mix well.
    Note: Do not add the mango puree, while the mixture is hot, it can curdle.
  • Taste the phirni, and add sugar or preferred sweetener to taste. Mix well.
  • Transfer the phirni into a serving bowl. Refrigerate for a few hours or until chilled.
  • Garnish with some fresh diced mango, and nuts. Enjoy!

STOVETOP MANGO PHIRNI

  • In a heavy bottom pan or Dutch oven, add milk, cardamom powder, and saffron strands, and mix well.
  • Bring the milk to a boil, and stir every 2-3 minutes, to prevent any milk from 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 heat.
    Note: The consistency of the mixture is more like a rabdi, thickened milk.
  • Let the mixture cool for 5-10 minutes. Add mango puree, and almond flour, and mix well.
    Note: Do not add the mango puree, while the mixture is hot, it can curdle.
  • Taste the phirni, and add sugar or preferred sweetener to taste. Mix well.
  • Transfer the phirni into a serving bowl. Refrigerate for a few hours or until chilled.
  • Garnish with some fresh diced mango, and nuts. Enjoy!

Notes

Please refer to the post for the following:
  1. Tips For Delicious Mango Phirni [Rice Pudding]
  2. Frequently Asked Questions
 
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