Mango Phirni | Aam Phirni | Mango Rice Pudding | Phirni With Rice Flour | Forks N Knives

Mango Phirni | Aam Phirni | Mango Rice Pudding | Phirni With Rice Flour

Sunday, June 28, 2015
I am a sucker for desserts. Be it Indian, American or anything else for that matter. Occasional Indulgence is always welcome for me. At home, we mostly prefer Indian sweets, South Indian more because most of the desserts are made up of jaggery and hardly requires more than 3-4 ingredients. As Ramazan is being celebrated by Muslims all around right now and we had few friends coming in for dinner, I decided to make Phirni. I have fond memories of eating Phirni served traditionally in earthenware from Mohammed Ali Road in Mumbai. If you can ever visit this place whilst in Mumbai during Ramazan, don't think twice about it. Just go for it!! There will be an array of mouth watering veg, non- veg and desserts to make you feel guilty of not having tried them. And they serve food whole night!!





Traditionally Phirni is made by soaking new rice or basmati rice in water for an hour and then using it by grinding into a fine paste. In this recipe I have used rice flour instead and it's equally tasty. In past I have made them with rice as well as rice flour and liked the taste either ways. You can prepare this overnight or few hours in advance calculating the time it requires to chill in refrigerator. It's best served chilled and in earthern-pots. Soak earthern pots overnight in water for at least  a couple of hours before using it. There is something with the mangoes out here, they are just not that yellow- orange or however I feel, they should be. I don't get that color most of the time. But if we use store bought pulp, then the color will be perfect. So yes, even though it doesn't look like, there is mango in it!!







































Start by mixing 3 tbsp of rice powder in some warm water without any lumps.

















Boil 2 cups of milk and add the diluted rice powder in it. Keep stirring on a low flame to avoid milk from getting burnt. After few minutes of constant stirring, the mixture will thicken up. Now add around 1/2 to 3/4th cup of condensed milk, depending upon how much sweet you like it to be. Switch off the flame after around 5 minutes of constant stirring. 





















Add nuts of your choice and 1 tsp freshly ground cardamom powder. I have added around 3/4th cup of almonds here. Mix well.

















Add the pulp of medium sized mango. If you have store bought pulp, you will end up getting a nice yellowish hue in your Phirni. Mix well. Transfer it to the serving bowl and allow it to refrigerate for at least 3 hours or overnight(recommended).



That's all . How easy was that?? Mango Flavored Phirni or Silky Rice Pudding is ready!! And yes, everyone is bound to get impressed..

For Pinning:


4 comments:

  1. I'm a sucker for desserts too... particularly Indian desserts as they are always so rich and sweet. I must try this mango rice pudding - it looks so great and pretty!

    ReplyDelete
    Replies
    1. Thanks a bunch Thalia. You have a lovely blog!! Loved the design, looks very dreamy.

      Delete
  2. Mango rice pudding looks way too delicious! YUMMY!

    ReplyDelete
    Replies
    1. Thanks a lot Anu! Coming from you, i take that as a huge compliment. I am totally in awe of your photography.

      Delete

Welcome to Forks N Knives.

Thank you so much for taking the time to comment on my blog post. I value each of your comments, suggestions and constructive criticism.

Feel free to leave any questions you have regarding any of the recipes shared here.

Any comments with separate link back to your blog, events , advertisements etc will not be published here. If you are a blogger please hyperlink your name while you comment, no need to add a separate link in comment.

Thank you for the encouragement.

Related Posts Plugin for WordPress, Blogger...
Powered by Blogger.
Back to Top