Homemade 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
Aam Ki Phirni
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 firni shows up across the streets in nearly every joint. Mango rice pudding 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 Ramadan snacks that we usually make apart form this mango phirni are aloo chaat, aloo tikki and bread rolls and many more. 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 firni recipe you will ever make. 🙂
Can we use canned mango pulp for aam ki phirni recipe?
How to make mango phirni using condensed milk?
Indian Mango Rice Pudding
Here is some of the best mango recipes you might want to try:
Best Aam Ki Phirni Recipe :
Mango Phirni
Ingredients
for Mango Phirni:
- 1 litre Full Fat milk
- 400 grams Mangoes (1 cup mango pulp (I have used alphonso mango))
- 2 tbsp Khova/Mava ((optional))
- ¼ cup Basmati Rice
- 5 tbsp Sugar ((you may add more if needed or preferred))
- 1 tsp Cardamom powder
- Sliced pistachios and almonds
Instructions
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 ¾th 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.
Notes
- 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.
Nutrition
How to make mango phirni recipe 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 ¾th 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.
Anupama B
Wonderful recipe and great pictures. I made it today and everyone loved it.
Lydia
Love your photography -- your displays are awesome. Can't wait to try your recipes. How about a recipe for Seekh Kababs.
Farrukh Aziz
Hi Lydia,
Soon InShaaAllah will post the recipe for seekh kabab also 🙂
Regards
Farruukh
Nasreen
Love this recipe. ..amazing!! Don't know what is khowa! Can you tell it's meaning?
Farrukh Aziz
hello Nasreen,
Thank you so much 🙂
khowa is actually a dairy product, made by heating the full cream milk to thickened low moisture mass (evaporated milk mass). It is used in sweets preparations and mughlai recipes 🙂
Regards,
Farrukh
Sowmya Sundararajan
I appreciate you for the effort you have taken in Photographing your final outcome Farrukh. Simply superb. I cant stop hopping from one recipe to another. Wonderful effort and great cooking. I ll try few recipes and feedback you. Happy cooking.
Emilie J
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