MANGO PHIRNI

 

Mango Phirni

Another in my list of mango recipes…Mango Phirni this time.I cannot have enough of these luscious juicy mangoes and before it is time to bid them goodbye, I am feasting on these beauties in any and every form.  Phirni is a light, creamy and sweet, chilled rice pudding flavoured with exotic saffron strands.  It is the ideal accompaniment for a hot summer day or after a spicy meal. Top it with chopped up almonds or pistachios for an added punch.

A typically Punjabi dessert, Phirni is usually served in earthen bowls which keep it naturally cool.  Basmati or long grain rice is soaked and then made into a coarse paste cooked in milk with cardamom powder, added sugar and saffron till thick. It is one of the Indian desserts that are not exceptionally sweet and I like to serve it with a dollop of fresh cream. When you add mango puree to this divine dessert it becomes a match made in heaven. It gives a fruity twist to the basic Phirni Recipe. Mango phirni is incredibly satiny smooth and just slides on the tongue.

Basmati rice has a strong distinct fragrance and while boiling in the milk with crushed cardamom, the aroma wafts through the air and transports you into a foodie trance. It is Ramzan month and Mango phirni is one of the best desserts to serve at Iftar. do try this deliciously decadent chilled mango dessert in a bowl.

Recipe For Mango Phirni

INGREDIENTS

½ bowl basmati or regular rice

2 large cups milk

1/4th tsp Cardamom powder

½ cup Condensed milk

½ cup Mango puree (any sweet mango)

Few Almonds sliced

¼ th cup chopped mango cubes

Few strands Saffron

Mango Phirni

Method:

Soak basmati rice for half an hour. Drain the water completely.  In a blender grind it to a coarse paste. Then add 2 tsp of water to this paste mix well and keep aside.

Blend the mango chunks to a smooth puree without adding water. Refrigerate this puree until use.

Soak the saffron strands in a tablespoon of milk.

Boil the milk. Once it starts to boil, reduce the flame. Add the rice paste to it, stirring continuously until the mixture thickens. Add the cardamom powder and stir nicely.

Now add the condensed milk and the soaked saffron milk. Stir well and remove from fire. Let it cool. See that the consistency is thick enough to set.

Add the mango puree, chopped mangoes, and chopped nuts and refrigerate until you serve. Serve in individual earthen or ceramic bowls if you have them.

You can use sugar if you want it sweeter and nuts of your choice.

Serve garnished with almond flakes and chopped mango cubes.  I like to blanch, peel the almonds and then cut them into slivers.

This Mango phirni is like a burst of flavours and will tickle your taste buds and when you bite into a mango cube it is heavenly bliss!

Mango PhirniMango PhirniMango Phirni

 

 

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