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Mango Phirni

Updated: Jun 13, 2022


  • 2 cups Whole Milk

  • 1/4 cup Basmati Rice

  • 1 pinch Saffron

  • 1/4 tsp Cardamom powder

  • 1/2 cup Condensed Milk

  • 1 cup Mango Puree

  • 10 - 12 Pistachios, sliced (For garnishing)


  • Wash and soak Basmati rice for at-least 30 minutes.

  • Drain the water completely and dry them on a Kitchen towel.

  • Blend the rice to make a coarse powder.

  • In a thick bottom vessel, add milk and let it come to a boil. Also scrape the sides often and mix it to the boiling milk.

  • Add the coarse rice powder and stir it well so that lumps are not formed.

  • Add saffron to the milk and mix it well until Phirni has reached the desired consistency.

  • Add Condensed milk and Cardamom powder, mix well and switch off the flame.

  • Let the Phirni cool at room temperature.

  • Add Mango Puree and mix well.

  • Transfer the Phirni into dessert bowls.

  • Garnish with Pistachios.

  • Cover the bowls and refrigerate for at least 2 to 3 hours before serving.

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