Mango phirni | Mango firni recipe | How to make mango phirni

Indian sweet recipes play a vital role in Indian culture. For Indians, any festival or ceremony is incomplete without sweets. Mango phirni is a perfect exotic dessert to celebrate the season in occasions like Eid, Raksha Bandhan, Janmashtami etc.

What is Mango phirni?

Mango phirni or mango firni is a variation of phirni recipe which is especially prepared during summer when ripe mangoes are easily available in market. It is an exotic and exemplary Indian dessert recipe for which people wait for the entire year for summer season. It is a slow cooking mango dessert recipe.

In Mango firni preparation, coarsely ground rice is cooked in milk and sweetened with sugar. When the content starts releasing heat, smooth mango pulp is mixed in it. Mango phirni is always served chilled in earthen pots.

Mango phirni is also known as Aam phirni or Aam ki phirni. Here ‘Aam stands for ‘Mango. In most of the places in India, mango is referred as Aam. Mango phirni is popular as Indian mango pudding recipe too outside India.

Indian mango dessert recipes are perfect dessert for any occasion. The unique flavour of the king of fruit ‘Mango’ makes the dessert supreme. During summer, when Mangoes are easily available in market, many seasonal desserts and beverages are prepared in every house like Mango Sandesh, Mango Kalakand, Mango Lassi, Mango Mastani, Mango kheer, Mango Phirni and many more.

Mango Phirni is a super simple recipe which requires minimal ingredients to get prepared. It requires a little time to get prepared, but the difficulty level of cooking is low. It is a full proof recipe, and nothing can go wrong with it. The best part of the recipe is that it can be prepared in large portions which make it a perfect dessert option for small parties and get togethers.

Mango kheer is regularly prepared every year at our house during summer. For a bong, Mango kheer is very common but Mango Phirni is quite off bit. First time, I had Mango Phirni recipe was in one of my north Indian friend’s anniversary party. I just loved the taste and texture of the dessert.

Then I tried and tasted the Indian sweet recipe at home. It was awesome, and everyone loved it in our house. Since then Mango phirni has become a huge hit and now it is prepared for multiple times in summer.

Difference between Phirni and Chawal Ki Kheer

Many people get confused between Phirni and Chawal Ki Kheer. Though they know both are different but don’t know the exact difference between the two. Both the desserts are cooked with Rice, Milk, Sugar and some dry fruits and the cooking process is also quite similar. But both tastes completely different from each other.

Types of Phirni | Firni

I know it can amaze people, but Firni has more than hundreds of different varieties and each preparation gives you different experience in both taste and flavour.

Among these different types – Kesar Firni, Gur Phirni, Kesar-Pista Firni, Mango Firni, Rose Firni, Coconut Firni and few others are most popular during festive seasons.

Mango Phirni recipe with step by step photos and instructions have been provided in the ‘Instructions’ section of the recipe. But before directly jumping into the recipe, let me share few interesting facts about the Indian dessert with mango. If you follow the recipe step by step, then you will get the perfect Mango firni which is better than the ones available in the market.

What type of milk to be used for the recipe?

To prepare Firni, always use full fat milk. It gives best result. Normally, in the traditional recipe neither Khoya, Mawa or Condensed Milk is used to make it yummier or to thicken its texture. For this recipe, I have followed the same to uphold the authenticity of the dish.

Utensils to be used to prepare Phirni

Always use heavy bottom non-stick pan to prepare Firni. It helps to prevent burning of milk and not to stick to the bottom of the pan. Even it helps the milk not to stick along the sides of the pan.

How to make perfect lumps free Phirni?

What types of mangoes to be used for Mango phirni?

There are many different varieties of Mangoes available in market during the season. It is quite tough to choose any specific variety to prepare the Indian Mango dessert recipes. Some of the famous varieties include Alphonso, Kesari, Langra, Himsagar, Amrapali, Badami and many more.

To prepare perfect Mango Phirni, I highly recommend using sweeter mangoes that have less fibre. The sweeter mangoes help to use less sweetener for the recipe and mangoes with less fibre gives better texture to the Mango firni recipe. I have used Alphonso and it works great for the recipe.

Can I use canned Mango pulp for Mango phirni?

Yes, of course. You can use mango pulp for the recipe. But readymade mango pulps are sweeter in taste as compared to homemade fresh mango pulps. So, less sugar should be added to the Mango phirni recipe when you are using canned mango pulp.

I always recommend using can of Alphonso mango pulp and Kesar mango pulp for the phirni recipe. These two varieties work best for the recipe.

How to make mango phirni?

For the Mango firni recipe, I have used aromatic long grain Basmati rice. But any aromatic rice can be used for the recipe.

First, I have washed and soaked the rice for some time and then coarsely ground them. I always add some water during the time of grinding the rice.

Few people directly grind the rice, but I prefer to rinse them and soak them for some time. According to me, it gives an even texture to the rice after grinding and it helps to prepare lumps free phirni.

For the recipe of Phirni, I have used ready-made Alphonso mango pulp. But you can use fresh mangoes too. For making Mango pulp, just peel the mangoes and cut them into small chunks. Then run it in a blender for a minute and the smooth and silky puree will be ready.

Though the mango pulp adds an exotic fruity flavour to the phirni recipe but to enhance the flavouring, I have used few saffron sticks too.

Before adding the Kesar (Saffron) into the Mango Firni, I have soaked them in hot Milk for some time. It gives better flavour and colour to the dish.

I have used full fat milk for Mango phirni recipe. I have taken a heavy bottom pan and put the milk to boil. Then I have reduced the milk to almost 80%. Then I have added the coarsely grind rice into it and cooked it in low flame.

I have added sugar and saffron milk one by one into the milk when the rice gets cooked completely. Then I have cooked the Mango phirni slowly in low flame until it gets thickened to the desire consistency. Then I allowed it to cool down for some time before mixing the mango pulp.

But I like to add a note here. The addition of mango pulp makes the phirni denser. So, I always stop the Mango phirni at little bit thinner consistency than other phirni preparations. It helps to balance the perfect consistency of Mango firni.

I always add the mango pulp into the phirini after 15-20 minutes of its preparation. Immediate addition of mango pulp may sometimes curdle the milk because of the slight sourness of the mangoes. Too much hurry can spoil all the effort and hard work for the dish. So, I always recommend everyone to add the mango pulp when the phirni has released major portion of its heat.

Phirni is a slow cooking recipe but it is completely worth to spend every second on this luscious creamy dessert. According to grannies, it tastes best if it is cooked slowly with patience and love without any shortcut. But this golden rule is surprisingly applicable to all the ranges and cuisines of Phirni recipes.

Now a days, there are many shortcut ways to make the process faster. Many people use condensed milk or evaporated milk to reduce the effort and time of cooking. But I have not used these to uphold the traditional recipe for phirni.

I have added finely chopped pistachio and Cashew nuts into this Mango Firni as topping after serving. But this step is completely optional. You can add any of your preferable dry fruits into the dish like Almonds, raisin, Walnut etc. I have used fine white Sugar to sweeten the dish.

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

1. Rinse the Basmati rice and soak them in water for 20 minutes.
2. 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.
   

3. 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.
   

4. On the other side, take the Milk in a heavy bottom pan and bring it to boil.
   

5. Once the milk starts boiling, take 3 tablespoons of milk into a separate bowl and soak the Saffron sticks in it. Keep it aside.
   

6. Put the flame in medium and stir occasionally until the Milk thickens a bit.
7. 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.
   

8. 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.
9. The Firni will start thickening gradually while the Rice starts getting cooked.
10. While the Rice gets cooked completely, add Sugar and give a nice mix.
    

11. Stir it properly and cook it for another couple of minutes in medium low flame.
12. Add Saffron milk (Step 5) to the pan and mix it properly.
    

13. Cook it in medium flame for another minute.
14. 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.
    

15. 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.
    

16. Switch off the flame and put the pan down. Allow it to rest for 15-20 minutes to release heat.
17. Add the mango pulp into the pan and mix it nicely.
    
    

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