Mango Phirni Recipe | Aam Ki Phirni Recipe | Indian Mango rice Pudding Step by Step. Aam ki phirni is a delicious summer dessert recipe of Indian rice pudding flavoured with sweet mango pulp. The traditional phirni has a few variations and one such variant is Mango phirni recipe. The classic phirni is an extremely popular north Indian dessert that is basically an amalgam of ground rice flour with milk, cardamom, sugar and dry fruits, giving it authentic Indian flavour.
Phirni is the most preferred sweet for Indian festivals like Diwali, Holi, Ramadan and even Indian weddings, across the country. This Indian Mango Rice pudding is an ideal dessert recipe during summer. A chilled clay pots of rich golden goodness topped with dryfruits is a pure bliss. Here is an easy to make mango phirni recipe step by step
Whenever Ramadan falls in summer, the streets of Mohammed Ali road in Mumbai glitters with light and charm everywhere. Each and every lane of the street is lined up with wide variety of food stalls. And this chilled earthen clay pots of aam ki phirni along with classic phirni shows up across the streets in nearly every joint. Mango Phirni is an ideal meal for not only of iftar but also suhoor. Aam ki phirni a perfect iftar recipe during the holy month of Ramadan.
The goodness of mango, rice and milk in this chilled bowl of firni gives the strength and energy to the body after the long day fast during summers. So, do not miss this exceptionally delicious mango phirni recipe during Ramadan. If you have not added it to the menu list, then do it right away, mark my words. This is the best Mango phirni recipe you will ever make. 🙂
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Mango Phirni Recipe | Aam Ki Phirni Recipe :
Easy Mango Phirni Recipe – is a delicious creamy summer dessert recipe of Indian rice pudding flavoured with mango puree, cardamom and dryfruits. Here is how to make mango phirni step by step.
for Mango Phirni:
- 1 litre, full fat milk
- 2 Mangoes (400 grams) or 1 cup mango pulp (I have used alphonso mango)
- 2 tablespoons, Khova/Mava (optional)
- 1/4 cup, basmati rice,
- 5 tablespoons, sugar(you may add more if needed or preferred)
- 1 teaspoon, cardamom powder
- Sliced pistachios and almonds
To make mango phirni:
- Wash and soak rice for 45 minutes.
- Drain the water completely and spread it onto a plate to dry well.
- Then, grind it in a mixer to a coarse powder
- Now, in a heavy bottom pan, bring the milk to boil. Once the milk starts boiling, simmer it till the milk reduces to 3/4th of its volume.
- Meanwhile, wash and peel the mangoes and cut it in to cubes. Add the cubes into a blender or mixer.
- Blend it to a fine pulp.
- Now, add coarse ground rice stirring continuosly to avoid the lump formation.
- Then, add cardamom powder and allow it to simmer for 10 minutes. you will see that phirni will start thickening. Keep stirring in between to avoid burning.
- Now, add sugar and khowa, mix well.
- Allow the phirni to simmer until reaches thick consistancy. please remeber that phirni will thicken more once cooled. Take the phirni off the heat and allow it to cool completely
- Now, add mango pulp and mix well.
- Mango Phirni is ready to dish out. Scoop the mango phirni into earthen clay pots or regular serving bowls and garnish it with almonds and pistachios. Chill for few hours before serving.
- Add mango puree only after the phirni cools completely at room temperature.
- If you don’t get earthen clay pots, you can also use serving bowls instead.
- Instead of fresh mango pulp, you can use canned pulp also. You may have to adjust the amount of sugar accordingly as the canned pulp may be already sweetened.
How to make mango phirni step by step:
- Wash and soak rice for 45 minutes.
2. Drain the water completely and spread it onto a plate to dry well.
3. Then, grind it in a mixer to a coarse powder.
4. Now, in a heavy bottom pan, add milk and bring it to a boil. Once the milk starts boiling, simmer it till the milk reduces to 3/4th of its volume.
5. Meanwhile, wash and peel the mangoes and cut it in to cubes. Add the cubes into a blender or mixer
6. Blend it to a fine pulp.
7. Now, add the ground rice and stir continuosly to avoid the lump formation.
8. Then, add cardamom powder and allow it to simmer for 10 minutes or until the milk thickens. Keep stirring in between to avoid burning.
9. Now, add sugar and khowa, mix well.
10. Allow the phirni to simmer until reaches thick consistancy. Please remember that phirni will thicken more once cooled. Take the phirni off the heat and allow it to cool completely.
11. Now, add mango pulp and mix well.