MANGO PHIRNI
It is the mango season and the time to enjoy the King of Fruits. Elsewhere in this blog you will find recipes for Aam Ka Lassi and Aamras.. Yesterday, I made Mango Phirni out of a few delicious Alphonso (also called Haphoos) mangoes we bought. Of course, we can use any variety of mango as long as they are sweet, but Alphono is the best.
As the day was hot, I decided to make a cool Mango Phirni, the recipe for which is adapted from the YouTube video by Master Chef Sanjeev Kapoor.
The amount of sugar used will depend on the sweetness of the mangoes. Some choose to make the phirni and add mango cubes, but I prefer to puree the mangoes for which generally two mangoes yield about 1 and 1/2 cups of puree.
Ingredients
It is the mango season and the time to enjoy the King of Fruits. Elsewhere in this blog you will find recipes for Aam Ka Lassi and Aamras.. Yesterday, I made Mango Phirni out of a few delicious Alphonso (also called Haphoos) mangoes we bought. Of course, we can use any variety of mango as long as they are sweet, but Alphono is the best.
As the day was hot, I decided to make a cool Mango Phirni, the recipe for which is adapted from the YouTube video by Master Chef Sanjeev Kapoor.
The amount of sugar used will depend on the sweetness of the mangoes. Some choose to make the phirni and add mango cubes, but I prefer to puree the mangoes for which generally two mangoes yield about 1 and 1/2 cups of puree.
Ingredients
- Ripe Alphonso Mangoes, 2
- Basmati Rice, 4 tbsp
- Full Fat Milk, 1 litre
- Sugar, 1/2 to 3/4 cups or to taste
- Pistachios, 8-10
- Almonds, 6-8
- Saffron, a few strands
Method:
Wash and soak the Basmati rice in water for about an hour. Keep aside.
Peel the ripe mangoes, chop them into pieces and blend them to a puree in a mixer. Keep aside.
Peel the ripe mangoes, chop them into pieces and blend them to a puree in a mixer. Keep aside.
Soak the pistachios and almonds in warm water for 5-10 minutes, drain, peel and finely slice them to be used for garnishing. Keep aside.
Grind the soaked rice with a little water to a coarse paste. Make sure the ground paste is coarse and not smooth.
Grind the soaked rice with a little water to a coarse paste. Make sure the ground paste is coarse and not smooth.
Heat the full fat milk in a thick bottomed pan,
When it boils, gradually stir in the rice paste making sure that the rice paste does not get stuck at the bottom and get burnt
Cook this on medium flame, stirring continuously till the mixture thickens
When the milk and rice mixture thickens, add the sugar and keep stirring till the sugar dissolves
When the milk and rice mixture thickens, add the sugar and keep stirring till the sugar dissolves
Take it off the flame and let it cool to room temperature
Now add the mango puree and mix well
Refrigerate until it is time to serve the phirni
Refrigerate until it is time to serve the phirni
Transfer for serving to earthen ware khulads, or ceramic bowls
If you are using khulads, soak them in water for about 10 minutes before use
If you are using khulads, soak them in water for about 10 minutes before use
Garnish the mango phirni with sliced pistachios, almonds, and saffron strands
Serve chilled
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