Skip to main content

Mango Phirni

Mango phirni is an amazing upgrade to one of the favourite desserts 'phirni'. Summers are here, and so are the mangoes, so here is a very simple and easy recipe of mango phirni, that takes very few ingredients and the outcome? A delicious, rich and creamy pudding that melts in your mouth. The freshness from the mangoes adds a  new dimension to the 'phirni'. A must-try recipe for dessert lovers. Best served in an earthen ware kullad, with some nuts and mangoes from the top.






Ingredients

  • 1 Cup Rice
  • 2 Mangoes
  • 1 L Milk
  • 1 cup Sugar
  • 1/4 tsp Salt
  • A pinch of Cardamom Powder
  • Pistachios Chopped 10-12)
  • Almonds Chopped (10-12)





Method
  1. Wash the rice thoroughly until the water is clear. Soak in water for 45 minutes.
  2. Slice two mangoes, and add to a blender, blend until smooth. The smooth mango pump is ready.
  3. Once the rice is dried, add to a blender and blend coarsely, do not make a fine blend.
  4. Add 200 ml milk to the blended rice and give a good mix.
  5. Now take a thick bottom saucepan and add the remaining 800 ml on low-medium flame. Stir continuously.
  6. Once a gentle simmer comes, add the blended rice-milk mix to the saucepan.
  7. Keep stirring until it becomes thick, then lower the flame and add the mango pulp.
  8. Once the phirni thickens a little then add 1 cup sugar and 1/4 tsp salt, mix well.
  9. Add some chopped pistachios and chopped almonds, mix it all together.
  10. Lastly, add a pinch of cardamom powder, give a final mix.
  11. Now set the phirni in the Kullads, make sure to wash the kullads properly, and let them sit in water for an hour before using.
  12. Once the kullads are all filled up, let them set in the fridge for 2-3 hours. decorate with some nuts, chopped mangoes, and mint.

Comments

Post a Comment

Popular posts from this blog

Shorshe Maach ( Bengali fish curry in mustard sauce )

 Shorshe Maach or Fish Mustard Curry is an authentic dish from West Bengal. The main ingredient used here is mustard, which has to be thoroughly cooked to get rid of its pungent aroma. Traditionally made with mustard paste grinded by a "sheel noda" where stone is used to grind mustard by the use of friction. A beautiful dish with very less ingredients and simple flavours. You can also use other fishes like Hilsa, Catla, the results would be the same. Try this recipe at home and serve with a hot bowl of steaming rice. Ingredients 750 g Rohu fish salt to taste 1 tsp turmeric powder 1 tbsp raw mustard oil 1/2 cup black mustard seeds 1 dry red chili 3 green chilies 4 tbsp raw mustard oil 1 tsp kalunji (nigella seeds) 1/2 tsp turmeric powder 4 cups hot water 4 slit green chilies Method Marinate the fish pieces in salt, turmeric powder and mustard oil, let it rest for 15 minutes. Soak the mustard seeds, dry red chili in water for 5 minutes. Then add them to a blender, also add gree
Post a Comment
Read more

Chana Kabab

  Chana Kabab or Chickpea Kabab is a healthy take on the world of kababs. With a good source of carbohydrates and proteins this chana kabab recipe is the most accurate way to enjoy this dish without worrying about health too much. The filling is a crucial part of this recipe as it provides the necessary crunch to the kabab, you can make a roll by putting inside a roti or use it as a wrap by adding sauces of your choice. A comfort food that is delicious and healthy at the same time, what more can you ask for ?😂 Ingredients 2 cups Chickpea (kabuli chana) 2 bayleaf a pinch of baking soda salt to taste 3 tbsp vegetable oil + required oil for frying 1 tsp cumin seeds 1/2 tsp fennel seeds (sauf) 1 tsp chopped green chilies 2-3 finely chopped onions 1 tsp ginger garlic paste 1/2 tsp cumin powder 1/2 tsp coriander powder 1 tsp red chili powder 1.5 tsp amchur powder (dry mango powder) 1 tsp garam masala powder       for the filling 1-2 finely chopped onions 4 green chilies (finely chopped) han
Post a Comment
Read more

Dahi waale aloo

Dahi wale aloo or potatoes cooked in yogurt gravy is a  rich gravy from Rajasthan. It is one of the simplest potato curries that is flavourful yet aromatic, the ingredients are quite simple, and the yogurt gives a rich base and that required sourness to the curry. This is a no onion, no garlic recipe, yet the flavours are quite promising, so grab your rice bowl, cook this for dinner and enjoy your meal.   Ingredients 4-5 medium potatoes 1 tsp coriander Seeds 10-15 black peppercorns 1 tsp cumin seeds 2 dried red chilies 3 green cardamom 1 tsp fennel seeds 2 Onions 4 green chilies 1 cup curd 1 tsp turmeric powder 1 tsp red chili powder 1/2 tsp black salt 3 tsp  mustard oil 1 tsp hing 1/2 tsp Sugar chopped coriander leaves dried fenugreek leaves 1 tsp garam masala powder 2 cups warm water Method Wash the potatoes well, keep the skin on if you desire, or discard the skin, completely your choice. Portion the potatoes into equal portions. Heat a pan on low heat and add the coriander seeds, b
Post a Comment
Read more