Mango Phirni/Kheer

Mango phirni, the name was new to me, after I searched found out it is a dessert more like pudding or kheer. I have not made this before but phirini was very interesting and very easy, so I gave it a shot. After I made this and served it to my girl, she said “Wow mummy!!! It is mangolicious …”. I asked her what??? She said like delicious, it is mangolicious. I was very happy. We get lots of delicious mangos and kids are also at home around this time of the year, so I thought I will share this phirni with you all.

Here’s how to make it with step by step photos…

Ingredients

Mango/Tinned mango pulp	2 /400gm
Basmathi rice	5 tbsp
Sugar	½ cup
Milk (whole milk)	One liter
Pistas	Few
Cardamom powder	¼ tsp
Almond flakes	Few

Preparation Time: 10 minutes                            Recipe Category: Sweet,Dessert
Cooking Time: 20-25 minutes                             Recipe Cuisine: Indian
Serves: 6-7
Author: Priya Anandakumar

Other Payasam varieties that might be of your interest…

Paasi Paruppu Payasam/Moong Dal Payasam

Aval Payasam/Rice Flakes Payasam

Semiya Payasam/Vermicelli Pasayam

Varagu Arisi Payasam/Kodo Millet Payasam

Sago Payasam/Javvarisi Payasam with Sugar

Sago Payasam/Javarisi Payasam with Jaggery

Rava Payasam/Sooji Payasam/Semolina Payasam

Garvanu/Wheat Flour Payasam

Carrot Kheer/Carrot Payasam

Apple Kheer/Apple Payasam

Mango Kheer/Mango Phirini/Mango Payasam

Badam Kheer/almond Milk

Ullundhu Pal/Ullundhu Payasam/Urad dal Milk

Badam Pisin with Milk

Paalada Pradhaman/Rice Palada Payasam

Lotus Seeds Kheer/Makhana Kheer

Arisi Paruppu Payasam

Method

Wash and soak the basmathi rice for one hour. Later add it to the mixer with little water and grind it coarsely.

To make pulp of mango, cut the mango and get the flesh part alone and blend it in the mixer. I don’t get the Indian mangoes here, so I used the tinned mango pulp about 400gm.

In heavy bottomed vessel heat the milk, after it starts to boil add the ground rice along with water and mix well. Now keep stirring, until the rice cooks and looks transparent. 

The rice cooks faster, because it is already soaked for one hour and ground in the mixer.

At this point add sugar and mix well. Change the amount of sugar depending on the sweetness of the mango. Add the mango pulp, cardamom powder and almond slices. Keep stirring, until the consistency of phirni becomes thicker.

At this point switch off the stove. Transfer it to the bowls. This dish is originally served in mud pots, since I don’t have them I used the regular glass bowls.

Let it set in the bowl, garnish with pista pieces and serve it warm or chilled.

Yes, yummy and delicious mango phirni is ready to be enjoyed.

The original recipe does not use cardamom powder and almond flakes but I have added them to give the phirni more flavor and taste.

Thank you for visiting my space, please come back again for delectable payasam varieties from my kitchen. 

Other Payasam varieties that might be of your interest…

Paasi Paruppu Payasam/Moong Dal Payasam

Aval Payasam/Rice Flakes Payasam

Semiya Payasam/Vermicelli Pasayam

Varagu Arisi Payasam/Kodo Millet Payasam

Sago Payasam/Javvarisi Payasam with Sugar

Sago Payasam/Javarisi Payasam with Jaggery

Rava Payasam/Sooji Payasam/Semolina Payasam

Garvanu/Wheat Flour Payasam

Carrot Kheer/Carrot Payasam

Apple Kheer/Apple Payasam

Mango Kheer/Mango Phirini/Mango Payasam

Badam Kheer/almond Milk

Ullundhu Pal/Ullundhu Payasam/Urad dal Milk

Badam Pisin with Milk

Paalada Pradhaman/Rice Palada Payasam

Lotus Seeds Kheer/Makhana Kheer

Arisi Paruppu Payasam

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