To make this Phirni, you will need – Rice, Ghee, Milk, Mangoes, Saffron and Sugar. Yes, that’s it. You can use dry fruits such as Almond, Pistachios, Cashews etc to garnish the Phirni along with Mango pieces.
If you are looking for a Vegan option, you can use coconut milk or almond milk as a substitute for milk.
You can use canned mango puree to make this dish.
But if mangoes are in season, there is nothing like making it using the fresh puree.
If using canned puree, make sure to use either kesar or alphonso variety.
Also make sure to adjust the amount of sugar, as the canned puree is on the sweeter side.
How to make it using condensed milk?
To make it using condensed milk, cook the phirni as mentioned below in the recipe.
Once the phirni is reduced to half and the rice is properly cooked, add ½ tin condensed milk and skip adding the sugar.
Cook until phirni reaches the desired consistency. Then add mango puree once it cools down.
Phirni is traditionally served in individual earthen bowls.
The bowl absorbs the extra moisture making the phirni even more creamy and thick.
But if earthen or clay pots are not available, you can definitely serve it in a regular serving bowl.
Make sure to garnish the phirni with slivered dry fruits, rose petals and mango cubes before serving.
Phirni is best served chilled so make it a few hours prior to serving.
- Wash and soak rice for an hour.
- Drain the water and blend the rice in a blender to make a coarse powder.
- Add very little water if required.
- In a heavy bottom pan, add ghee.
- When the ghee is hot, add the milk.
- Let the milk come to a boil.
- Add the rice and saffron to the milk.
- Simmer the heat and cook till the milk is reduced to ½ and phirni has reached the desired consistency.
- Keep in mind that it will further thicken on cooling.
- Add sugar and cook for a minute.
- Switch off the heat and let the phirni cool down.
- Add mango puree and mix well.
- Transfer the phirni in earthen bowls.(or regular if not available)
- Garnish with slivered almonds and pistachios.
- Chill for a few hours before serving.
Keep stirring the phirni throughout while cooking, otherwise the rice will stick at the bottom of the pan and get burned.
Serve the phirni chilled.
If earthen bowls are not available, use regular bowls.
Add mango puree in the phirni only once it is completely cooled.