My heart fills with joy with the arrival of mangoes. When the hot summer sun flashes it’s hot light in the air and the heat gets me mad and crazy, the aroma of the sweet mangoes spread in the room. In my childhood, I usually have two to three mangoes daily in mango season. Still I can feel that aroma of mangoes.
Mango is called the “king of fruits.” Mango is native to India and Southeast Asia and has been cultivated for over 4,000 years. There are hundreds of types of mango, each with a unique taste, shape, size and color. This fruit is not only delicious but also boasts an impressive nutritional profile.
Let’s beat the heat of the summer by mouthwatering ,aromafull, delicious,splendid taste of mangoes. Come and enjoy the preparation of Mango Phirni. It is very easy to prepare and your family will enjoy it a lot.
Phirni, also known as “Indian rice pudding”, allowed to set in a shallow earthen dish, and garnished with strands of saffron, chopped almonds and pistachios.
PREP TIME: 20 MINS
COOK TIME: 30 MINS
Level : Easy
Ingredients
- Basmati rice – 2 tablespoon
- Ripe Mango – 1 no
- Full fat milk – 3 cups
- Sugar – to taste
- Cardamom powder – 1/2 teaspoon
- Dry fruits (chopped) – 1 teaspoon
Method
- Soak 2 tbsp of basmati rice in water for 30 minutes.
- Discard the water and blend rice to coarse paste in a food processor. keep aside.
3. Heat milk in a saucepan. stir occasionally, and simmer for 10 minutes.
4. Remove the skin and blend mango for smooth puree in a food processor. Strain. Keep one slice of mango separate for garnishing.
5. Add coarse rice paste in the milk. Stir continuously to avoid lumps in the mixture.
6. Cook until the rice is completely cooked. Add mango puree, sugar and cardamom powder.Mix well till the milk thickens and turn creamy.
7. You can also add a few strands of saffron to improve the flavor of phirni.
8. Transfer the phirni in a bowl and keep in the refrigerator to cool the phirni.
9. Serve chilled mango phirni, garnished with chopped nuts and fresh mango slices.