This mango season I did not post a single mango recipe so far though we have been enjoying the mangoes thoroughly in their own form or few variations of them.When I was going through my drafts last week,these mango phirni photos caught my attention.I had prepared this dessert at my mom's place when we had my cousins coming over for breakfast to our place.Instead of preparing a uniform colored phirni I thought of preparing a layered version which makes it more appealing and it was a big hit and everyone loved the look of the dessert.
When I Invite guests I usually prefer preparing simple desserts which can be prepared ahead so that I can reduce my work at the last minute.Phirni is one such recipe which is simple to prepare but tastes very nice.Phirni is a very rich and creamy rice pudding and is a popular traditional dessert in India.It is very simple to make when it is made bit carefully otherwise one can even mess up with this simple dessert.It is more versatile and open to various flavors like Kesar Phirni and various fruit flavours like apple,strawberry,mango,peach etc and also carrot.I love all the variations as the addition of fruits not only changes the taste but also the look of the final dessert.
Check out Carrot Phirni recipe here.
Check out other mango desserts/sweets recipes here:
- Mango Fudge | Mango Burfi
- Mango Ice-cream
- Mango Kulfi
- Mango Sheera | Mango Sooji Halwa
- Mango Shrikand | Amrakhand | Aamkhand
- Shrikarini/Seekarane..a simple mango delight
Mango Phirni Recipe | Layered Mango Phirni:
Prep time: 10 mins | Cooking time: 30 mins | Total time: 40 mins+chilling time(2-3hrs)
Cuisine: North Indian | Category: Desserts
3/4 litre Full Cream Milk
1 big ripen Alphonso(or Kesar variety)
3 tbsp Basmati Rice
1/3 cup Condensed Milk
2-3 tbsp Sugar,optional
1/2 tsp Cardamom powder
8-10 Almonds,blanched and slivered(or Pistachios)
- Peel and cut the mango into pieces and grind it to a smooth puree.Reserve few mango pieces for garnish.
- Soak basmati rice in water for half an hour.Drain the rice and grind to a slight coarse paste.Do not make into a very smooth paste,a slight coarse paste works best in giving a nice texture to the dessert.
- Heat milk in a thick bottomed pan when it starts bubbling,simmer the flame and slowly add the rice mixture and stir continuously until it forms a thick mixture.It takes approximately 8-10 mins.If you are adding sugar you can add it along with rice, but if you are adding condensed milk you can add it after the rice mixture is thicken.You need to stir the mixture constantly,this step is most critical as you might end up with lumpy solution if you don't stir it continuously.If you end up having lumps,do not panic strain the mixture into another vessel and press the lumps in the strainer with the help of back of a ladle.Again keep the mixture back on the stove and continue cooking.Check the sweetness of the mixture, if you want more sweetness adjust it by adding more sugar or condensed milk at this stage.
- Add cardamom powder and mix well.Once the mixture is thick turn off the stove.
- Divide the mixture into two parts and add mango puree(reserve some mango puree) to one portion and mix it nicely.
- Take 5-6 medium sized glasses or glass bowls and start layering.First add a tbsp of mango puree in all the bowls.Then add 2 ladles(6-7 tbsp) of white phirni in all the bowls.Once you finish filling the mixture in all the bowls,start with the bowl which you poured first and gently add 2 ladles of mango phirni taking care that the mixture will not mix up with the white portion as we want the layers to be seen separately.
- Garnish with chopped mangoes,slivered/flaked almonds,pistachios and saffron strands.
You can prepare just mango phirni instead of layering by adding more mango puree to the whole mixture.
- Instead of pureeing the mangoes, you can even add finely chopped mango pieces to the white phirni.
- I prefer to add condensed milk to the dessert as it gives richness to it,if you want you can use sugar instead.