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Home Blogchatter Blogchatter Half Marathon

Creamy Mango Phirni Recipe

by Harjeet Kaur
June 25, 2021
in Blogchatter Half Marathon, Desserts
4 min read
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Mango PhirniCreamy Mango Phirni Recipe

This post is a part of Blogchatter Half Marathon. Another in my list of mango recipes…Mango Phirni this time. I cannot have enough of these luscious juicy mangoes and before it is time to bid them goodbye, I am feasting on these beauties in any and every form.  Phirni is a light, creamy and sweet, chilled rice pudding flavoured with exotic saffron strands.  It is the ideal accompaniment for a hot summer day or after a spicy meal. Top it with chopped up almonds or pistachios for an added punch.

A typically Punjabi dessert, Phirni is usually served in earthen bowls which keep it naturally cool.  Basmati or long-grain rice is soaked and then made into a coarse paste cooked in milk with cardamom powder, added sugar and saffron till thick. It is one of the Indian desserts that are not exceptionally sweet and I like to serve it with a dollop of fresh cream. When you add mango puree to this divine dessert it becomes a match made in heaven. It gives a fruity twist to the basic Phirni Recipe. Creamy Mango Phirni Recipe is incredibly satiny smooth and just slides on the tongue.

Basmati rice has a strong distinct fragrance and while boiling in the milk with crushed cardamom, the aroma wafts through the air and transports you into a foodie trance. It is Ramzan month and Mango phirni is one of the best desserts to serve at Iftar. do try this deliciously decadent chilled mango dessert in a bowl.

Recipe For Creamy Mango Phirni Recipe

INGREDIENTS

½ bowl basmati or regular rice

2 large cups of milk

1/4th tsp Cardamom powder

½ cup Condensed milk

½ cup Mango puree (any sweet mango)

Few Almonds sliced

¼ th cup chopped mango cubes

Few strands Saffron

Mango Phirni

METHOD:

Soak basmati rice for half an hour. Drain the water completely.  In a blender grind it to a coarse paste. Then add 2 tsp of water to this paste mix well and keep aside.

Blend the mango chunks into a smooth puree without adding water. Refrigerate this puree until use.

Soak the saffron strands in a tablespoon of milk.

Boil the milk. Once it starts to boil, reduce the flame. Add the rice paste to it, stirring continuously until the mixture thickens. Add the cardamom powder and stir nicely.

Now add the condensed milk and the soaked saffron milk. Stir well and remove from fire. Let it cool. See that the consistency is thick enough to set.

Add the mango puree, chopped mangoes, and chopped nuts and refrigerate until you serve. Serve in individual earthen or ceramic bowls if you have them.

You can use sugar if you want it sweeter and nuts of your choice.

Serve garnished with almond flakes and chopped mango cubes.  I like to blanch, peel the almonds and then cut them into slivers.

This Creamy Mango Phirni Recipe is like a burst of flavours that will tickle your taste buds and when you bite into a mango cube it is heavenly bliss!

Mango PhirniMango PhirniMango Phirni

 

Previous blogs in the Half Marathon are-Tambola Theme Games and 6 steps to become stronger Inside Out, Luscious Lychee Fool, Andhra style Moringa leaves stir fry, Easy Mango Sago Pearl Puding, Travelogue on Srinagar Part II, Mango Kulfi Falooda, How to make Mango Popsicles, 6 best hair oils for a lustrous mane.

Tags: basmati ricemangoMango phirniphirnirice
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Harjeet Kaur

Harjeet Kaur

My writing was limited to school essays and projects for my kids and out of the blue, my writing career began with writing articles for the magazine section of a reputed national newspaper. I rediscovered my best subject at school and began writing with gusto. I had a weekend column in the newspaper which was well appreciated. I started off writing about Interiors and Gardens and later diverse topics like Fashion, trends, food and events in the city. Juggling my time between various jobs down the years and my writing, I have written content for fliers, brochures for colleges, speeches, social media content and also website content. I love writing and I am open to writing on a plethora of topics. My blog has some interesting insights into my life and travels but now it is mainly a food blog as I am growing organic vegetables and cooking my own produce is very therapeutic. Read my blogs to know me better. I write from my heart and what I write is what I feel... I feel a feel, A funny feel A funny feel, feel I! If you feel the feel I feel You'll feel the same as I!!

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Comments 5

  1. Swati Mathur says:
    2 years ago

    This such a mouthwatering recipe. Again easy to make and I am sure heavenly to eat. Let me try this and get back to you.

    Reply
    • Harjeet Kaur says:
      2 years ago

      Thanks, Swati…would love it if you do share

      Reply
    • Harjeet Kaur says:
      2 years ago

      Thanks, Swati..please share

      Reply
  2. Brinda Vijay says:
    2 years ago

    It looks really yummy! Your recipe is simple enough for me to try it out this evening!

    Reply
    • Harjeet Kaur says:
      2 years ago

      Thank u so much..Phirni is a Punjabi dish

      Reply

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