Easy Mango Phirni – Aam Phirni

Today I am going to share how to prepare easy mango phirni or aam phirni. Phirni is a north Indian dessert made with milk and rice along with sugar. It being summer, I added fresh mango pulp to make a mango phirni. This is a very simple and quick recipe and needs very few ingredients. This is also popularly made during festivals or when you want to prepare something different just for yourself.

These days, many of us are cutting back on sugar, so in that case you can substitute sugar with either honey or jaggery (gur). The same recipe works well with banana pulp and strawberry pulp too or any seasonal fruit with lots of fleshy part in it.

Alphonso is the best mango for this recipe, but you can use any mango variety, just make sure it has got lot of flesh rather than juice. Also, adjust the sugar for this recipe as per the sweetness of the mango. You can add some condensed milk as well to bring out a more dense and rich texture to this sweet.

There are few more mango recipes in the blog – Mango cooler, mango ice cream, raw mango rice, mango pudding, fried mango. I will try to share more mango recipes soon 🙂

Also, if you are interested in any other quick dessert recipes, do not miss out these recipes — 2-minute microwave cake, instant bread laddu, crazy chocolate, chocolate bread dumplings, apple jalebi.

This recipe is featured on foodgawker.

Ingredients:

Milk – 1/2 litre

Ripe mango – 1 big (peeled and cut into chunks)

Sugar – ¼ cup

Almond extract or rose water – 1 tsp, optional

Raw rice – ¼ cup (soaked in ½ cup water for 20 minutes)

Pistachios – 1 tbsp (chopped)

Saffron strands – 4, optional

Procedure:

1. Blitz the soaked rice (along with its water) to a grainy consistency, do not make a paste. You need to have some grains left. Set aside.
2. Also, blend or puree the mango pieces till you get a very smooth pulp. Set aside.
3. Now, take a big kadai/skillet preferably with a heavy-base or non-stick and add the milk, almond extract and saffron strands. Let it come to a boil on medium-low heat, stirring continuously.
4. Once it comes to a boil, add the blended rice and sugar and mix it thoroughly and cook on a medium-low heat. You will see that the mixture thickens up.
5. When it reaches the right consistency (should be creamy and paste-like), switch off the heat and add the mango pulp. Mix well.
6. Transfer to a katori or serving bowl and garnish with pistachios and more saffron strands.
7. Serve warm or chilled!!

Note:

1. It is very important to keep stirring the milk or else it will burn at the bottom.
2. Adjust the sugar as per the sweetness of mango.

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