Mango Phirni | How to make Mango Phirni

By Priyanjali Joardar  |  22nd May 2017  |  
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  • Mango Phirni, How to make Mango Phirni
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About Mango Phirni Recipe

A delicious mango flavoured rice and milk dessert.

Mango phirni is delicious and authentic dish. Mango phirni by Priyanjali Joardar is a great option when you want something interesting to eat at home. Restaurant style Mango phirni is liked by most people . The preparation time of this recipe is 5 minutes and it takes 20 minutes to cook it properly. Mango phirni is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Mango phirni. Mango phirni is an amazing dish which is perfectly appropriate for any occasion. Mango phirni is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Mango phirni at your home.

Mango Phirni

Ingredients to make Mango Phirni

  • Full fat milk - 1/2 Litre
  • Skim milk - 1/2 Litre
  • Basmati rice - 1/3 Cup
  • mango pulp of two Alphonso mangoes
  • sugar - 1/3 Cup
  • cardamom powder - 1 teaspoon
  • Blanched pistachios - 1/4 Cup

How to make Mango Phirni

  1. Wash and soak the basmati rice for two hours. Grind it coarsely with some water.
  2. Take the milk in thick bottom pan and bring it to boil.
  3. Add the ground rice and constantly stir to prevent forming lumps. 
  4. Cook it on low flame till the rice is done. Occasional stir to prevent it from sticking to the bottom. 
  5. When the phirni reaches its desired thickness add sugar and cardamom powder. Give it a stir, boil for another 2-3 minutes before turning off the flame.
  6. Once the phirni comes to room temperature add the mango pulp.
  7. Transfer to bowls and garnish with some mango pulp and pistachios.
  8. Store in the fridge for 4-5 hours before serving.

My Tip:

Amount of sugar added depends upon the sweetness of the mangoes so use sugar accordingly. The phirni will thicken more o

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