Mango Sago Phirni | How to make Mango Sago Phirni

By Sonia Shringarpure  |  8th Jun 2016  |  
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  • Mango Sago Phirni, How to make Mango Sago Phirni
Mango Sago Phirniby Sonia Shringarpure
  • Prep Time

    3

    Hours
  • Cook Time

    45

    mins
  • Serves

    6

    People

6

0





About Mango Sago Phirni

A Beautiful Fusion of Indian Dessert with Western Eggless Cookies

Mango Sago Phirni is a delicious dish which is enjoyed by the people of every age group. The recipe by Sonia Shringarpure teaches how to make Mango Sago Phirni step by step in detail. This makes it easy to cook Mango Sago Phirni in your kitchen at home. This recipe can be served to 6 people. You can find this dish at most restaurants and you can also prepare Mango Sago Phirni at home. This amazing and mouthwatering Mango Sago Phirni takes 180 minutes for the preparation and 45 minutes for cooking. The aroma of this Mango Sago Phirni is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Mango Sago Phirni is a good option for you. The flavour of Mango Sago Phirni is palatable and you will enjoy each and every bite of this. Try this Mango Sago Phirni and impress your family and friends.

Mango Sago Phirni

Ingredients to make Mango Sago Phirni

  • 1/3 cup sago/tapioca (sabudana)
  • 1 cup milk
  • 1 cup Heavy Cream
  • 1/4 cup sugar
  • 1 tsp cardamom powder
  • 2 Cardamoms
  • 1/2 cup mango pulp
  • ½ stick (1/4 cup) unsalted butter melted
  • ½ cup all-purpose flour
  • ½ tsp vanilla extract/essence
  • 1 ½ tbsp unsweetened cocoa powder
  • A pinch of salt

How to make Mango Sago Phirni

  1. For Phirni : Wash and soak sabudana in water for at least 2-3 hours.
  2. Boil milk on low flame. Once boiling, add tapioca, sugar, cardamoms, and cream. Stir frequently and cook till tapioca is translucent and soft (roughly 20-30 minutes) on low flame.
  3. Add cardamom powder and give it a whisk. Cool thoroughly (refrigerate to chill).
  4. Add mango pulp to the chilled pudding. Serve in shortbread chocolate spoons.
  5. For chocolate spoons : Meanwhile, beat the butter till its light and fluffy. Stir in the vanilla and mix well. Add all the dry ingredients and work till the dough begins to come together.
  6. Once done, cover with cling film and chill for approximately 30 minutes (can be more but not less). Preheat oven to 375°F (180 Deg C) while dough chills.
  7. Bring the dough to room temperature and knead for a few minutes till it soft and workable. Divide into 8-10 equal parts and roll out each part onto a 4 inch oval.
  8. If you have a spoon shape cookie cutter, cut out a spoon shape from this press or using your hands, give the dough the shape of the spoon, leaving the base slightly thicker that the stem.
  9. Prick the moulds with a fork and bake the shortbreads in middle of oven until centers are dry to the touch and edges are slightly darker (approximately 15 minutes).
  10. Cool completely before removing them from the moulds. Chill by refrigerating for before plating.

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