Mango Phirni – Creamy mango and rice pudding is one of the best desserts one can make with mangoes. Easy to make, gluten free and so delicious. You and your guests will be licking fingers every time you make this ! Perfect dish to bid goodbye to our beloved mangoes in style.
Bringing to you today is a tale of Punjabi lunch, recipe of Mango phirni but before that a little ramblings of what has been happening in life. July has been a dismissal month for the blog. Inspite of having so much to write about, there has been no will or time to pen down anything. I am not exaggerating when I say that I have come here almost on a daily basis staring at the dashboard, willing myself to write. But no words were flowing, it felt like I have nothing to write, nothing to share.
Part of the reason was also that work was crazy busy. Couple of projects at the end of their scope and you know how it is when that happens. There was also loads of travel that happened. A short work trip to Bombay, another short one day trip and then there was this week long much awaited solo trip. I explored Sri Lanka on my own and if you follow me on instagram or twitter you already would know this. (Stay tuned because posts about that trip coming up soon).
Between all this, the poor blog got totally ignored and the amount of pending posts staring at me is scaring me a bit right now. Hopefully August will be better and I will be able to justice to you and the blog.
In the middle of all this one day I made a kickass punjabi meal for lunch guests. The menu was boondi raita, chicken tikka masala, 12 hour slow cooked kaali dal, dessert of mango phirni. Then there was peas pulao, lehusni paneer, achari gobhi and cabbage-carrot sabji. Along with kachumber salad, ajwain paranthas and green chutney. Total dil kush lunch if you ask me. And the best thing about that day was I ended taking pretty pictures so yes posts coming up.
Mango Phirni
Mango Phirni, the dessert I made that is probably the favourite mango dessert at home. It is creamy, thick and yet not too heavy or rich. In fact everyone that day when for multiple helpings and I am really talking about more that two 🙂
Phirni if you don’t know is a traditional Indian rice pudding made with ground rice instead of whole grains. It came to India with the Moghul influence and hence is a very popular dessert among those areas. Whether it is the Lucknow belt or Hyderabad or parts of Pakistan, there is a version of phirni available in those areas.
I love phirni, those little mud pots that you get with chilled almost set pudding which can give any American pudding a run for their money if you ask me. Phirni for me has the perfect balance of texture, creaminess and sweetness.
The fact that pre soaked, ground rice is used to make this dessert it also reduces the cook time to a great extent. I remember the kheer that my granny used to make, it would simmer for hours. Sometimes taking a full day to get ready. Phirni on the other hand is a far quicker dessert. And adding mango puree to it in summer just takes it to a different level all together.
So without further ramblings, here is the recipe of the best ever Mango Phirni.
If you make this, share a picture with me on twitter, instagram or Facebook? Tell me who licked the bowl 🙂 I would love to hear what you have to say about it !
Mango Phirni - Creamy mango and rice pudding
Ingredients
- 1 ltr Full cream milk
- 1/4 cup basmati rice
- 1.5 cups Mango Puree
- 1/4 cup sugar (use more if your mangoes aren't sweet)
- 2-3 strands saffron
- 2 tsp ghee
- 1/4 cup cashews
- 1/4 cup raisins (you can use dry fruit of your choice)
Instructions
- Wash and soak rice for an hour. Grind to a coarse mixture using the blender. I will a slight grainy texture to it and hence don't blend it too smooth.
- In a heavy bottom pan, add milk and bring it to a boil. Once it boils, add the ground rice and simmer till the rice is cooked and milk has thickened enough. This will take about 45 minutes to an hour.
- Add saffron, sugar and simmer further for 4-5 minutes. Switch off the heat and add the mango puree. Stir well to combine.
- In a small tadka pan heat ghee and fry cashew and raisin till lightly brown. Add to the phirni and serve chilled
If I remember correctly August is also going to be your Birthday month so have a great Birthday Month and I am sure the blog will jump back for us the readers.
Yes it is 🙂 Thank you so much Anindya !