Mango Phirni Recipe Card
Mango Phirni made with fresh milk and Raw pulpy Mangoes which makes it more yummy.
Equipments
1 Kadai
Ingredients
- 100 grams Rice
- 2 Ripe Mangoes
- 1 litre Milk
- 100 grams Sugar
- Elaichi powder a pinch
- 1 tablespoon Almonds (chopped)
- 1 tablespoon Cashew nuts (chopped)
- 1 tablespoon Pistachios (chopped)
- Salt a pinch
For Garnish
- Ripe Mango slices
- Fresh Mint springs
Instructions
- Wash the rice for couple of times. Soak the rice in water for 45 minutes, after soaking, drain the water and air dry the soaked rice.2. Cut the mangoes and remove the flesh and transfer in the grinding jar to make a puree.3. Make sure that the puree should be thick. You do not need to add water or something else.4. Once the rice is completely dried, transfer in a mixer grinder and grind to coarse texture, make sure not to grind too much.5. Further soak the grounded rice in milk, take 200 ml milk from the 1 litre, keep the remaining 800 ml milk for making the phirni.6. Now, set a heavy bottom vessel on medium heat, add the remaining 800 ml full fat milk, stir and bring to a light simmer.7. Once the milk is boiled, add the milk-soaked rice, make sure to stir while adding the rice, cook for 10 minutes on medium flame while stiring in short intervals. Make sure to stir continuously throughout the cooking process.8. Once the phirni starts to thicken lower the flame and stir continuously, cook until the rice grain is cooked.9. Once the phirni thickened, add the mango puree, chopped nuts and stir well.10. Taste for the sweetness and add the sugar accordingly, add the pinch of elaichi powder, stir and cook on medium low flame while stirring for another 5-7 minutes.11. Finish with a pinch of salt and stir well. The consistency of the phirni should be thick.12. Transfer immediately in a sakora / kullhad to set, make sure the phirni is warm enough while setting in the sakora/ kullhad.13. Set the fridge for minimum of 3-4 hours or overnight. once set, remove and serve chilled with some mango piece as a garnish and few fresh mint leaves.Your Chilled Phirni is ready to Serve
Video
Notes
- Ensure that the ground rice paste is not too coarse or too fine. A slightly coarse texture adds a pleasant bite to the phirni, while a fine paste may result in a smoother, pudding-like consistency. Find the balance that suits your preference.
- The sweetness of mangoes can vary, so adjust the amount of sugar according to the sweetness of your mangoes and personal taste. Start with a moderate amount of sugar and gradually add more if needed.
- Mango phirni needs to be thoroughly chilled and set in the refrigerator to achieve the right texture. Allow it to cool at room temperature before placing it in the refrigerator for a few hours or overnight for best results
Nutrition Facts
Mango Phirni Recipe Card
Amount per Serving
Calories
362
% Daily Value*
Fat
10
g
15
%
Saturated Fat
5
g
31
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
24
mg
8
%
Sodium
108
mg
5
%
Potassium
595
mg
17
%
Carbohydrates
59
g
20
%
Sugar
43
g
48
%
Fiber
3
g
13
%
Protein
11
g
22
%
Vitamin A
1548
IU
31
%
Vitamin B1
1
mg
67
%
Vitamin B2
1
mg
59
%
Vitamin B3
1
mg
5
%
Vitamin B6
1
mg
50
%
Vitamin B12
1
µg
17
%
Vitamin C
39
mg
47
%
Vitamin D
3
µg
20
%
Vitamin E
1
mg
7
%
Vitamin K
5
µg
5
%
Calcium
310
mg
31
%
Vitamin B9 (Folate)
60
µg
15
%
Iron
1
mg
6
%
Magnesium
51
mg
13
%
Phosphorus
261
mg
26
%
Zinc
2
mg
13
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Tag@northindiankitchenn on Instagram