Jul 082016
 

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Mangoes are an integral part of every Indian. With the wide variety of blissful mangoes available all across the nation, we are almost under its spell throughout the season. You can make desserts, chutneys, main courses, drinks or devour them as it is. My father is a die hard fan of Mangoes and his diabetes hasn’t made any difference to his love for mangoes. He has his meals only for the reason that he can enjoy mango after that 😉 . 

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This season I played a lot with fresh and ripe mangoes. I made Mango Tart, Spiced Mango Lassi, Mango and Bean Salad, Coconut Milk Mango Pudding and A Mango Chamomile Iced Tea, which I am yet to post. But making this mango phirni was the most delicious thing I have done the entire season. It was a delight with everyone who got to taste this. You must not wait longer to try this, for mangoes are about to bid us goodbye for the season.

Directions:

1. In a bowl add some rice and soak it in water for half and hour.


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2. Drain the water and add rice to the blender and make a coarse paste.


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3. Add one fourth cup water to the rice paste to dilute and set aside.

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4. In a thick bottom vessel add milk and bring it to a boil. 

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5. Once the milk has boiled slowly add the rice paste and keep stirring so that no lump is formed. This is very crucial step so whisking is highly recommended. Combine with milk and let it simmer till everything has thickened and reduced.

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6. The milk will acquire porridge like consistency.

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7. At this stage add condensed milk and cardamom powder. Cook a few minutes more and blend everything well. Turn the flame off and let it come to room temperature. Refrigerate for at least an hour.


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8. Scoop out the pulp of ripe mangoes and blend them into a smooth puree.


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9. Add this Mango puree to the milk custard and combine well.

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10. Add saffron strands and slithered almonds and pistachios and combine well. 


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11. You can transfer them to individual serving bowls or clay pots and refrigerate further till chill. Serve with additional saffron strands and pistachios.

Other Mango Recipes you can try are: Spiced Mango LassiRaw Mango Garlic Spicy ChutneyMango Tart with Vanilla Pastry Cream Fresh Turmeric Pickle with Green MangoesRaw Mango RiceFresh Mexican Black Bean & Mango SaladPlum Mango PunchAam Ka PannaRaw Mango Chutney with Mint and CorianderKhatti Meethi Kacchey Aam Ki ChutneyKacchey Aam Ka AchaarCoconut Milk Mango Pudding.

Other traditional Indian Desserts you can try:  Apple LapsiKadda Prashad, Paneer Ki KheerGram Flour Semolina BallsKaddu Ka HalwaGajar Ka HalwaKesari SeviyanMakhane Ki KheerSooji Halwa , Swang Ke Chawal Ka HalwaSwang Ke Chawal Ki Phirni.

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[whohit]MangoPhirni[/whohit]

Mango Saffron Phirni | Rice Pudding with Mango & Saffron
Serves 3
Mango Saffron Phirni is traditional Rice Milk Pudding with Mango and Saffron twist.
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Prep Time
15 min
Cook Time
30 min
Prep Time
15 min
Cook Time
30 min
Ingredients
  1. 3 & 1/2 tbsp Raw Rice
  2. 4 cups Full fat Milk
  3. 3/4 cup Condensed milk *
  4. 10-12 Pistachio
  5. 10-12 Almonds
  6. 1/2 tsp Cardamom powder
  7. 3-4 strands Saffron
  8. 1/2 cup Mango puree **
Instructions
  1. In a bowl add some rice and soak it in water for half and hour.
  2. Drain the water and add rice to the blender and make a coarse paste.
  3. Add one fourth cup water to the rice paste to dilute and set aside.
  4. In a thick bottom vessel add milk and bring it to a boil.
  5. Once the milk has boiled slowly add the rice paste and keep stirring so that no lump is formed. This is very crucial step so whisking is highly recommended. Combine with milk and let it simmer till everything has thickened and reduced.
  6. The milk will acquire porridge like consistency.
  7. At this stage add condensed milk and cardamom powder. Cook a few minutes more and blend everything well. Turn the flame off and let it come to room temperature. Refrigerate for at least an hour.
  8. Scoop out the pulp of ripe mangoes and blend them into a smooth puree.
  9. Add this Mango puree to the milk custard and combine well.
  10. Add saffron strands and slithered almonds and pistachios and combine well.
  11. You can transfer them to individual serving bowls or clay pots and refrigerate further till chill. Serve with additional saffron strands and pistachios.
Notes
  1. *You can use Sugar instead of Condensed milk.
  2. **If you do not find fresh mangoes you can use canned pulp to make the puree.
  3. You can garnish the phirni with freshly chopped cubes of mango.
Adapted from Padhu's Kitchen
Adapted from Padhu's Kitchen
The Secret Ingredient http://www.thesecretingredient.in/
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