Mango phirni is an incredible summer dessert made with rice, milk and fresh mango puree. Delicately flavored with saffron, rose and cardamom, this creamy mango rice pudding is the perfect make-ahead dessert for dinner parties as well. Our stainless steel 2-Quart Medium Saucepan with capsulated bottom is the perfect pan to make phirni.
Phirni is an Indian dessert made by cooking ground basmati rice in sweetened full-fat milk until it is thick and creamy. Phirni is flavored with spices like saffron and cardamom and topped generously with chopped nuts. The rice pudding is then chilled and served, typically in tiny clay dessert pots for an authentic touch. If you do not have clay bowls, just use any of your favorite dessert bowls!
Before we go on to the phirni, let me show you my absolute favorite saucepan right now. I keep reaching for this 2-quart stainless steel workhorse when I need to boil milk, brew chai or make Indian desserts like kheer and phirni. Need to make pasta for just two? This is the perfect size.
The built-in strainer and pouring spout is a clever, practical design.
Today’s recipe is a delightful twist on the traditional phirni – mango phirni, made with the puree of fresh summer mangoes. If you are a mango lover, you will absolutely love this summer dessert.
The dessert begins by boiling whole milk and fragrant strands of saffron in our favorite saucepan. Then the rice is cooked slowly in the milk until soft and creamy.
Stir in the prepared mango puree once the rice pudding is not so hot anymore. You can set the prepared mango phirni in one large bowl or in individual serving dishes for a pretty presentation. A sprinkling of almond flakes on top adds a nice touch.
Here’s how to make MANGO PHIRNI.
Ingredients: (Makes 4-6 servings)
- Basmati rice – 1/4 cup
- Milk – 3 cups, preferably whole milk
- Saffron – 5-6 strands, crushed
- Sugar – 6 tbsp
- Cardamom powder – 1/2 tsp
- Rose water – 1/4 tsp
- Mango puree – 2/3 cup (made from ripe, sweet mangoes)
- Almonds – 2 tbsp, chopped
- Wash the rice in water a few times until the water runs clear. Drain water completely and spread the rice on a clean kitchen towel to dry. Crush the rice coarsely and set aside (Use a coffee mill or spice grinder or a small mixer jar for this).
- Take the milk in a medium saucepan and start heating on medium heat. When the milk just starts to boil, add the saffron, rice and sugar.
- Cook the rice, stirring often until rice is soft and the pudding mixture is creamy and thick, around 20 minutes.
- Stir in cardamom, rose water and saffron. Then simmer for 5-10 more minutes until pudding is very thick (it has to be thick because we will be adding the mango puree).
- Cool the phirni completely and stir in the mango puree.
- Divide mango phirni among dessert bowls, cover and chill in the refrigerator for a coupe of hours or overnight.
- Serve chilled with a sprinkling of nuts on top.
- Use a large, ripe and sweet mango for best results. Taste the mango puree before making the phirni. If you think it lacks sweetness, add more sugar while making the phirni.
- I have used saffron, rose and cardamom to flavor the phirni. You can just one of these or a combination of the spices according to what you have in your pantry.
AUTHOR BIO: This article was written by our guest contributor Anjana Devasahayam, who runs the food blog At The Corner Of Happy & Harried. Anjana loves to create recipes for her family and friends, and she especially loves putting her unique twists on traditional recipes. You can also follow Anjana on Facebook | Instagram | Pinterest | Twitter | Google+.