Crunchy - Nutty Mango Phirni

Crunchy - Nutty Mango Phirni

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In North India Mango phirni is is also known as aam ki phirni. Mango phirni is an ultimate rich, creamy, silky smooth dessert in a bowl.Traditional Phirni is a festive sweet dish prepared with full fat milk, fragrant rice like basmati, sugar and cardamom.To give a crispy , nutty and fruity twist to traditional phrini mango, nuts, and Caramel Sugar Circles are used. Crunchy-Nutty Mango Phirni is full of sweetness ,crunch, nuts and protein carbs and vitamin.

Crunchy - Nutty Mango Phirni recipe - How to make Crunchy - Nutty Mango Phirni

Preparation Time:    Cooking Time:    Total Time:     Makes 4 to 5 serving
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For The Nutty Caramel Sugar Circles
1 cup granulated sugar
1/4 cup water
1/2 tsp cardamom (elaichi) powder
8-10 , finely chopped almonds (badam)
finely chopped pistachios
6 to 7 saffron (kesar) strands , soaked in 2 tbsps water

For The Mango Phirni
4 tbsp rice (chawal) , soaked for 20 minutes in water , drained and ground to a fine paste adding 1/2 cup milk
3 cups full cream milk
1/3 cup sugar (adjust to taste)
1 cup ripe mango puree

For The Garnish
5 tbsp cream
8 to 10 small mango cubes
finely chopped pistachios

For the Nutty Caramel Sugar Circles

    For the Nutty Caramel Sugar Circles
  1. Combine sugar and water in heavy–bottomed pan.
  2. Heat over medium flame, while stirring continuously, until the sugar dissolve completely.
  3. Now increase the heat to medium high and cook until the syrup reaches a light caramel stage and turns brown in color. Switch off the flame.
  4. Add cardamom powder and finely chopped almonds, pistachios and saffron.
  5. Transfer it on baking sheet and cut it in round circles with the help of a knife. Keep aside to cool.

For the mango phirni

    For the mango phirni
  1. Put the milk to boil in a heavy bottomed vessel.
  2. Once the milk comes to a boil, lower the heat low and add the ground rice mixture.
  3. Keep on stirring till it blends well with the milk and begins to thicken.
  4. Simmer till it reduces to 3/4th of its original quantity it may take 20-25 minutes.
  5. Add the sugar and cook for 2 to 3 minutes.
  6. Switch off the flame and add mango puree and cream. Mix well.
  7. Pour into small earthenware containers and keep aside to cool.
  8. Refrigerate for at least 3 to 4 hours.
  9. Serve chilled garnished with nutty caramel sugar circles, chopped pistachios, mango pieces and cream.