No matter how much we drool over cheesecakes, churros, tarts, waffles, and other decadent desserts from around the world, the sight of garma-garam jalebi or fresh rabdi can make a desi forget all of that in a minute. Indian desserts have their own charm after all that can never be lost amid international desserts. From the creamy rasmalai to the crispy, coiled jalebi and the decadent kheer – you’ll be spoilt for choice. Phirni, for instance, is one such Indian dessert that one cannot resist. The deep, rich flavours of phirni are sure to impress just anyone. 

It is a creamy concoction of milk, rice and sugar, which is perfect for your post-meal indulgence. While it is similar to kheer, the only difference between the both is that kheer is made with whole rice grains, while phirni is made by first grinding them. Ground rice tends to give more body to the phirni. Besides, phirni has a thicker consistency, when compared to kheer. Another difference between the two is that kheer can be served hot or cold but phirni is always enjoyed chilled, making it the perfect summer sweet treat. 

Considering it is ideal for the summer season, one can also give it a fruity spin with the addition of mangoes. The ‘king of fruits’ is one that is added to a number of dishes during the summer season- from shakes, ice creams, chaats, curries, chutneys, and more. So, why not phirni? Imagine the goodness of your favourite fruit embedded in your favourite Indian dessert, won’t it be a heavenly experience? We have the perfect Mango Phirni recipe right here for you to try it at home before the mangoes go out of season.

Phirni is best served in small earthen pots, especially if you indulge in them at dhabas or restaurants. And if you want to recreate the same experience, get some clay pots and refrigerate your phirni in them. Serve them straight from the fridge, chilled. Don’t forget to top it off with some nuts before serving. 

Take a look at the video below:

  

Here’s the recipe for Mango Phirni. 

Ingredients: 

2 tbsp rice 

200 gm mango (chopped) 

500 ml milk 

A few saffron Strands 

1/4 cup sugar 

1/2 tsp cardamom powder 

1/2 cup mango purée  

Pista 

Method: 

.Dry roast the rice and blend it fine. 

. Take the chopped mangoes and blend into a thick purée. 

. Now heat the milk into a pan, add cardamom, powder, saffron, ground sugar, and ground rice to it. 

. Stir and cook a little until thick. 

. Add mango puree to it and cook well. 

. Pour the cooked phirni in earthen pots, and let it set in the refrigerator for 1 hour. 

. Serve chilled.