Aam ki Phirni or Mango Phirni flavourful and creamy mango rice pudding with sweet seasonal mangoes and soaked and ground rice in milk.
Creamy Mango Phirni with nuts and flavoured with cardamom, is one of the best chilled dessert to relish when mangoes are in season.
About the recipe
Aam Phirni a creamy rich chilled dessert made fresh seasonal mangoes, rice and milk. It is one of the best ways to enjoy mango dessert in summers.
Mangoes are complementary with summer and people make full use of mango season. Shakes, Icecreams, Kulfis, lot of other desserts and even curries. Mango Phirni is one such dessert where one can enjoy the phirni with fresh seasonal Mango taste.
Why I love this recipe
Mango Phirni is one of our favourite summer dessert. I also love making it for family get togethers or potlucks with friends. This delicious creamy mango dessert is:
- rich and creamy and so delicious,
- made with our favorite fruit Mango,
- Gluten-free and can be made Vegan friendly.
- A crowd pleaser from kids to grown ups everyone loves this
- Make a big batch for parties and get togethers.
What is Phirni
Phirni is rice pudding that is made with soaked and ground rice, cooked in thickened milk with aromatic spices like cardamom and saffron. It is a very popular North Indian Dessert, and has lot of variations. India is a tropical country with long summer season. Chilled desserts like Rice Kheer, Kulfis, Phirni have been realised by people since ages. Phirini is served chilled and it makes it a perfect dessert especially for summers.
Why we serve Phirni in clay bowls
Traditionally Phirni is served in small clay bowls also known as Deeya or small khulads. The significance of serving in the earthen bowls was keep the dessert cool as it is served chilled. Earthen bowls/pots absorb water/liquid and hence keep the food in it cool. Also, the earthy aroma of the clay infuses into the dessert and imparts it a rustic taste!! Earthen bowl that we used buy (in India) from the potter directly have such a earthy aroma that makes the taste of water or food cooked/served in it so heavenly !!
You can serve Phirni in any other dessert bowl also, if you do not have the earthen bowls.
Ingredients to make Aam Phirni/Mango Phirni
Sweet Ripe Mangoes or Canned Mango Puree- Choose sweet juicy mangoes when using fresh mangoes.
Rice- I use Basmati rice in my cooking, so have used it for the dessert. You can use any other variety. Soak rice for atleast 30 mins..
Milk- Prefer to use full fat milk for the this recipe. Low fat milk will take more time to thicken and you also need 1 tbsp more rice for the creamy consistency.
Sugar- I use raw organic cane sugar for the desserts. You can use castor sugar also.
Cardamom Powder for flavour.
Many people like to adding kesar/saffron also, but I skip it and also add very little cardamom powder, to keep the mango flavourful dominant.
Also, many people add rice flour instead of ground rice, but I like it with coarsely ground rice as it adds some coarse texture to it.
How to make Mango Phirni
- Wash rice in running water 2-3 times. Soak it for at least 1hr, and then grind it to a coarse paste with little water. Do not grind to very fine and smooth paste.Puree mangoes or use canned Mango puree. Keep few chopped pieces for garnish
- Meanwhile keep milk to boil for 10 minutes on low flame. Keep on stirring it. We do not need very thick milk like for when we make Kheer. The ground rice when added to boiling milk thickens it.
- Add the ground rice to milk and stir it continuously, taking care that no lumps are formed and also the milk doesn't burn at the bottom.
- Add sugar and cardamom powder to it, and mix it nicely till it gets the desired consistency . It should be thick like rabri/flowing cake batter. Switch off the gas and let it cool.
- Add the mango puree once it cools completely. Add puree and and whisk it nicely to mix the puree.
- Pour in bowls in which you want to serve it, let it set in refrigerator for a couple of hrs.
Top it with mango pieces and crushed nuts(pistachios, almonds or cashew nuts) and serve chilled.
Frequently Asked Questions
You can make Phini a day ahead of your parties or get togethers. Keep the bowl covered as the upper layer may dry if you keep the bowl uncovered. When serving in individual bowls, cover each bowl with cling film. This way Phini will stay creamy and won't dry out.
When I was in US I used to make it using canned Mango puree. But, in India especially during summers when we have fresh mangoes, I use these for the dessert. Adjust the amount of sugar in recipe when using canned puree as it already has sugar.
For Mango Phirni or mango based desserts we need sweet ripe mangoes. Alphonso/Kesar or even Dusherri varieties are preferably used for making desserts. I have made desserts with the above mentioned varieties. You can use any sweet variety available in your region.
For vegan friendly Mango Phirni, use any plant milk. Add 1 tbsp more rice to thicken it. The texture with plant milk may vary. You can also add 1 tbsp of almond meal/almond flour to thicken it.
Phirni Recipes from the blog
Mango Recipes from the blog that you should definitely try when mangoes are in season
Aam Ras, Mango Mousse, Mango and Cardamom Cupcakes, , Mango Cheesecake Ice cream, Mango Kulfi, Mango Custard Falooda, Mango Summer Cooler, Mango Passion Fruit and Iced Tea, Mango Thandai Lassi, Mango Chilli Sauce, Aamras, Avocado Mango Black Bean Salsa , Mango Strawberry Salsa, Mango Kalakand with Parle G tarts, Tropical Smoothie Bowl
Aam ki Phirini
- 500 ml Whole Milk
- 1/4 Cup Basmati rice
- 1 Cup Mango Puree or puree 2 fresh mangoes
- Sugar(as required)
- 1/4 tsp Cardamom Powder
- Finely sliced Pistachios and Edible Rose Petals for garnish
- Mango Puree or Mango Slices for garnish
- Wash rice in water and soak for at least one hour.1/4 Cup Basmati rice
- After the soaking time, drain water and grind rice coarsely, add little water if required.
- If using fresh Mangoes, peel mangoes, take out the pulp and discard the seed. Puree it to a smooth paste.1 Cup Mango Puree
- Keep milk to boil on medium flame, in a heavy bottomed pan.500 ml Whole Milk
- When milk comes to bli, lower the flame and cook for another 10 minutes.
- After 10 minutes, add ground rice paste, and mix it thoroughly. Keep mixing it to avoid the lump formation.
- Cook for 2-3 mins. continuously stirring as milk thickens.
- When the phini is thick, add sugar and cardamom powder and mix well, keep stirring it continuously as milk may burn at the bottom.Sugar(as required), 1/4 tsp Cardamom Powder
- When phirni thickens, switch off the flame. All this while take care the rice doesn't get burn at bottom and no lumps are formed.
- Let it cool a bit ( it will start to thicken), add mango puree and mix well.
- IF the lumps are formed with a hand blend , blend it for 1-2 minutes.
- Transfer in bowls in which you want to serve.
- Keep it refrigerator to chill till serving time.
- Garnish with thinly sliced pistachios and you can also top it with some fresh Mango pieces or Mango puree when serving.Finely sliced Pistachios and Edible Rose Petals, Mango Puree or Mango Slices
Do make this delicious Phirni on your special occasions and serve it your guests, make for potluck parties or enjoy just like that with your family. Chilled Mango Phirni is surely going to be a hit among your loved ones.
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