What is Mango phirni?
Difference between Phirni and Chawal Ki Kheer
- Chawal Ki Kheer is prepared with whole rice whereas Phirni is cooked with coarsely grind Basmati rice.
- Chawal Ki Kheertakes more time to get cooked than Phirni.
- Chawal Ki Kheer is creamy but not smooth for the grainy texture. On the other hand, Phirni is smoother, creamier and thicker in texture.
- Chawal Ki Kheer can be served warm, in room temperature or chilled but Phirni is always served chilled.
- In restaurants and hotels, Chawal Ki Kheer is served in glass bowl or bone china bowl but Phirni is always served in earthen bowls.
Types of Phirni | Firni
What type of milk to be used for the recipe?
Utensils to be used to prepare Phirni
How to make perfect lumps free Phirni?
- Add some water with rice during the time of coarsely grinding the rice. The wet content gets mixed with the boiled milk easily than dry coarsely ground rice without making any lumps.
- When you add the coarsely ground Rice into the Milk, stir vigorously with the help of a spatula for few minutes. Otherwise lumps may occur.
- During the time of cooking the coarsely ground Rice, stir the milk repeatedly in small intervals of time.
What types of mangoes to be used for Mango phirni?
Can I use canned Mango pulp for Mango phirni?
How to make mango phirni?
Ingredients:
- Full cream Milk, 1 Litre
- 1 Cup Mango pulp or Mango chunks or 2 ripe Alphonso Mangoes
- ¼ cup of Basmati Rice
- ½ cup of Sugar, it can vary as per taste
- 12-15 Saffron sticks (Kesar)
- 1 tablespoon Cashews, thin sliced
- 1 tablespoon Pistachios, thin sliced
- 3-4 tablespoons Water, to grind the rice
Instructions:
- Rinse the Basmati rice and soak them in water for 20 minutes.
- Drain the excess water and transfer the rice into a jar of grinder. Add 3 tablespoons of fresh water into the jar.
Note: Addition of water makes the coarsely ground rice content liquid which easily get mixed into the boiled milk without making any lumps.
- Grind them for 30-40 seconds. Grind them till coarsely ground.
Note: Do not grind Rice to flour. Your Phirni will become sticky and soggy like baby food. It will lose its texture and taste.
- On the other side, take the Milk in a heavy bottom pan and bring it to boil.
- Once the milk starts boiling, take 3 tablespoons of milk into a separate bowl and soak the Saffron sticks in it. Keep it aside.
- Put the flame in medium and stir occasionally until the Milk thickens a bit.
- Transfer the coarsely ground Rice content (Step 3) into the pan and mix vigorously for some time.
Note: After adding the ground rice content, it is very important to stir them continuously otherwise the ground rice will stick to each other and can form lumps.
- Cook it in low flame for 10-15 minutes until the rice gets cooked completely. Stir the Milk in regular intervals, otherwise it can stick to the bottom of the pan.
- The Firni will start thickening gradually while the Rice starts getting cooked.
- While the Rice gets cooked completely, add Sugar and give a nice mix.
- Stir it properly and cook it for another couple of minutes in medium low flame.
- Add Saffron milk (Step 5) to the pan and mix it properly.
- Cook it in medium flame for another minute.
- Add half of the sliced Cashew and pistachio nuts into the pan and give a nice mix. Keep the rest of the dry nuts for garnishing.
- Cook it in low flame for another 5-10 minutes until you get the desire consistency.
Note: Don’t cook the Phirni too thick. Because Phirni gets thicken when it’s cools down.
- Switch off the flame and put the pan down. Allow it to rest for 15-20 minutes to release heat.
- Add the mango pulp into the pan and mix it nicely.
Serving Instruction
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