Mango phirni | How to make Mango phirni

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ByPriyanjali Joardar
Created on 22nd May 2017
  • Mango phirni, How to make Mango phirni
  • Mango phirni | How to make Mango phirni (3 likes)

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    Rate It!
  • By Priyanjali Joardar
    Created on 22nd May 2017

About Mango phirni

I love summers because it brings mangoes. I’m just crazy about mangoes! I can keep eating them. I am posting a simple recipe for a very delicious phirni made with mangoes. It is so delicious that I already made it twice this season. This one is a favorite at home and so easy to make. It takes less time and effort in making than rice kheer.

Mango phirni, a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Priyanjali Joardar. Mango phirni is a dish which demands no explanations, it's a whole world of flavour in itself. Mango phirni is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Mango phirni by Priyanjali Joardar is perfect to serve 4 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Mango phirni.

  • Prep Time5mins
  • Cook Time20mins
  • Serves4People
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 in low flame till the rice is done with occasional stirring to prevent from sticking to the bottom. 
  5. When the phirni reaches its desired thickeness add sugar and cardamom powder.
  6. Give it a stir, boil for another 2-3 minutes before turning off the flame.
  7. Once the phirni comes to room temperature add the mango pulp.
  8. Transfer to bowls and garnish with some mango pulp and pistachios.
  9. 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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