Other Mango Recipes to try:
Recipe Card
Aam Phirini Recipe | Mango Phirni Recipe | Mango Pudding Recipe
Aam Phirini (Mango Phirni) is a very delightful dessert during mango season. A rich dessert made with whole milk, rice and mango puree and garnished with nuts. A perfect mango delight for our taste buds.
- 1/4 Cup Raw Rice (1 Cup – 250ml)
- 2 tbsp Almonds
- 2 tbsp Cashew
- 4 Cups Milk (Ful Fat)
- 1 Cup Mango Pulp
- 1/3 Cup Sugar
- 1/2 tsp Cardamom Powder
- 1 tsp Chopped almonds & pistachios (For Garnishing)
- 4-5 thread Saffron
-
Soak the rice in water and set it aside for 30 minutes. Soak the almonds and cashews in hot water and set it aside for 30 minutes
-
After 30 mins, drain the water from rice and add the soaked rice in the mixer jar. Add 1/4 Cup of milk and grind it to a coarse paste and set it aside
-
Also, take the drain water from soaked nuts, peel the almond skin. Add soaked almond and cashews in the mixer jar and grind it to a paste and set it aside
-
Heat a sauce pan, add 4 cups of full fat milk and bring it to boil. Allow the milk to boil in medium flame till it reduces to 3/4 of quantity.
-
Take a ladle of hot milk and add few saffron threads and set it aside. Now, add the rice paste to the milk and start stirring continuously to avoid the lumps
-
Allow the milk to boil by keep stirring till it becomes a porridge consistency. When the consistency is thick like a porridge, add sugar
-
Add saffron thread milk and almond-cashew paste
-
Also add cardamom powder and mix everything well. Switch off the flame and allow the phirni to cool off completely
-
Once the phirni is cooled off, add the mango pulp and mix well. Garnish with nuts and refrigerate for about 2 hours
-
Take the delicious chilled Mango Phirni and serve it chilled!
- Add the mango pulp only after the milk is cooled off completely
- Earthen pots gives much more flavor, but we can use regular ceramic pots too
- I have used 2 fresh mangoes and made pulp out of it. But we can also use store bought mango pulp.
Method:
- Soak the rice in water and set it aside for 30 minutes. Soak the almonds and cashews in hot water and set it aside for 30 minutes
- After 30 mins, drain the water from rice and add the soaked rice in the mixer jar. Add 1/4 Cup of milk and grind it to a coarse paste and set it aside
- Also, take the drain water from soaked nuts, peel the almond skin. Add soaked almond and cashews in the mixer jar and grind it to a paste and set it aside
- Heat a sauce pan, add 4 cups of full fat milk and bring it to boil. Allow the milk to boil in medium flame till it reduces to 3/4 of quantity.
- Take a ladle of hot milk and add few saffron threads and set it aside. Now, add the rice paste to the milk and start stirring continuously to avoid the lumps
- Allow the milk to boil by keep stirring till it becomes a porridge consistency. When the consistency is thick like a porridge, add sugar. Add saffron thread milk and almond-cashew paste
- Also add cardamom powder and mix everything well. Switch off the flame and allow the phirni to cool off completely
- Once the phirni is cooled off, add the mango pulp and mix well.
- Garnish with nuts and refrigerate for about 2 hours
- Take the delicious chilled Mango Phirni and serve it chilled!
 |
| Aam Phirini Recipe | Mango Phirni Recipe | Mango Pudding Recipe |
The post Aam Phirini Recipe | Mango Phirni Recipe | Mango Pudding Recipe appeared first on Subbus Kitchen.