Mango Phirni / Indian Mango Rice Pudding

Mango Phirni is a delightful variation to the North Indian classic dessert, Phirni. This summer dessert is basically a creamy, egg-less sweet rice pudding flavored with fresh mango pulp. This Mango Phirni is sweetened with jaggery powder and the cardamom powder compliments very well with mango flavors. It is further topped with pistachio slivers and dried rose petals and served chilled in clay containers which soak the extra moisture and make the phirni firm and creamy. Make this delectable mango phirni on festivals and special occasions or just to enjoy the sweet juicy mangoes that are in the season right now.

I prefer to flavor my desserts and bakes with fresh seasonal fruit pulps over the artificial essence. It not only makes the dessert lot more healthy and flavorful but also naturally lends beautiful colors to them. Strawberry Shrikhand, Apple Rabadi, Pineapple Kesari, Orange Rava Kesari, Gulab Ki Kheer are some of my naturally flavored Indian dessert experiments that have turned out pretty well. Indian markets are flooded with sweet juicy mangoes and it is the best time to make some chilled creamy filling dessert using them. I have already shared the recipes of Kesar Phirni and Peach Phirni on this blog and this mango phirni is yet another successful attempts.

Use good quality sweet mangoes to make this dessert as the color and the flavor of the phirni solely depends on the type of mango used. Also if the mangoes are very sweet, the amount of sweetener can be reduced. Usually, the recipe for any phirni calls for soaking and grinding of the rice paste and then adding it to the boiling milk. By this method, there are chances of lump formation of rice in the milk. To avoid this, in this method, the milk is first boiled and cooled down. The rice paste is added to the cold milk, mixed properly to ensure there are no lumps and then placed on the gas top and cooked further. Almonds are soaked and ground to a paste with the rice. This gives a nice creamy texture to the Phirni. So let's get started. 

Preparation Time: 30 minutes
Cooking Time: 20 minutes
Serves: 4

Ingredients: Measurements used 1 cup = 250 ml

• 3 tablespoon basmati rice
• 4-5 almonds
• 2 cup full cream milk
• 1 cup chopped mango
• 1/3 cup jaggery powder
• 1/4 teaspoon cardamom powder
• 1 tablespoon pistachio slivers for garnishing
• 1 tablespoon dried rose petals for garnishing

Method:

1. Rinse and soak the rice in water along with almonds for at least 30 minutes or preferably for 1-2 hours. Meanwhile, boil the milk in a pan and allow it to simmer for 8-10 minutes. Let the milk cool down at room temperature and keep covered until use.

2. Transfer the soaked rice and almonds to a grinder jar along with little water or milk and grind to a coarse paste.

3. To a heavy bottom pan or a nonstick pan , add the boiled and cooled milk and rice paste and mix very well , ensuring there are no lumps. Now heat this pan on medium flame and allow the rice to cook for about 10 -12 minutes.  Keep stirring in between , so that the pudding do not stick to the bottom. Once the phirni is cooked well, put off the flame.

4. Take the chopped mango pieces in a grinder jar. Add jaggery powder to it and pulse to get a lump free puree. Add this sweetened mango puree to the prepared phirni and stir well.

5. Lastly add the cardamom powder to the mango phirni and give a quick stir.

  6. Transfer the mango phirni into a large earthen container or spoon it to individual earthen bowls. Garnish it with dried rose petals and pistachio slivers. When the pudding cools down to room temperature, cover it with a cling film and refrigerate at least for an hour before serving. Enjoy the delicious and flavorful mango phirni with your loved ones!

                               

Recipe Notes:

• Phirni is traditionally served in clay containers that absorb the extra moisture and make the phirni firm and creamy. You may serve the phirni in containers of your choice.
• The color and the taste of this phirni solely depends on the type of mango used, so use the best quality sweet mangoes for this recipe.
• You may top the mango phirni with some chopped mango pieces if you like.
• Refrigerate the mango phirni at least 1 hour before serving as it tastes best when served chilled. 
• Adjust the amount of jaggery or other sweetener depending upon the sweetness of the mangoes used.
• Saffron strands and other slivered nuts may also be used to garnish the phirni.
• Consume the phirni the same day or maximum by next day, as we have added fresh uncooked mango pulp in this recipe.
• Vegans may use almond milk to make this phirni.
• Usually, the recipe for any phirni calls for soaking and grinding of the rice paste and then adding it to the boiling milk. By this method, there are chances of lump formation of rice in the milk. To avoid this, in this method, the milk is first boiled and cooled down. The rice paste is added to the cold milk, mixed properly to ensure there are no lumps and then placed on the gas top and cooked further. 
• Almonds are soaked and ground to a paste with the rice. This gives a nice creamy texture to the Phirni.

Linking this delectable Mango Phirni to the Healthy Wellthy Cuisines Group with #TangoWithMango as the theme for the fortnight. Checkout the following shares by my fellow bloggers on this theme.

Mango Chilli Sauce by Swaty
Mango Spritzer by Seema
Aam Pora Sharbat by Geetanjali
Mango Nice Cream by Vanita Bhat
                                                            

If you ever try this recipe, do share your feedback with us in the comment section below.

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For more Mango recipes from this blog, check out the following

• Mango Falooda

                                

• Mango Coconut Fudge

                                

• Mango Halwa

                               

• Amrakhand / Mango Shrikhand

                              

• Aam Papad / Mango Fruit Leather

                             

• Mango Icecream

                             

• Aamras