Friday, July 1, 2011

Mango Phirni..."The Mango Pleasure"

Its that time of the year when the markets are raining with mangoes. Every mango season i kinda like making stuff with this king of fruits.  Raw mangoes are used for pickles, chutneys, Aam Panna.. Ripe mangoes for various deserts, smoothies, shakes and so on.
Although rich in calories, you cant avoid this delectable fruit.
I used mangoes in my phirni. Rice pudding with mild flavour of mangoes will totally increase the richness of the desert.
I have used Condensed Milk (Milkmaid ) instead of sugar in my recipe to give that extra flavour.

1.5 kg milk
4 tbsp rice
1/2 tin Condensed Milk
1 tsp cardamom powder
1 ripe mango
Almonds (Chopped)
Pistachios (Chopped)


  • Soak rice 3-4 hrs one hour before making the phirni.
  • After its soaked well, remove from water, so that it dries out.
  • After it is dried make into a smooth paste. keep aside
  • Now take a vessel, pour the milk, bring a boil and lower the flame.
  • Then add in the cardamom powder.
  • Let the milk cook for around 20 minutes,.
  • In the meanwhile, peel the mango blend it to make a smooth pulp out of it.
  • Keep aside 2tbsp of mango pulp for garnishing.
  • Now when the milk is cooked add in the rice.
  • Let this cook for another 10 minutes.
  • Add in the condensed milk.
  • After 10 minutes add in the mango pulp stirring continuously..
  • You adjust the sweetness according to your taste buds. as mangoes will aslo be sweet.
  • Add in almonds + pistachios.
  • Remove from flame.
  • Take earthern pots. 
  • Spoon in the phirni in all of them.
  • Garnish it with 1tsp of mango pulp and chopped nuts.
  • Serve Chilled


  1. Really too useful...very nice..lovely pictures..yumm
    Thanks for sharing such information....