Mango Phirni Rice Custard Pots Recipe

Mango Phirni is my go-to comfort dessert—creamy, aromatic, and bursting with the tropical sweetness of mangoes, it’s like a soulful hug in a bowl, perfect for those days when you want to treat yourself and indulge in a little bit of culinary magic!

Savor the rich, creamy delight of Mango Phirni Rice Custard Pots. These luscious custards begin with the base of fragrant Basmati rice and rich whole milk, combined with mango puree, cardamom, and a hint of saffron.

They are topped with chopped nuts, offering a dessert experience that is both texturally interesting and refreshingly flavorful.

Mango Phirni Rice Custard Pots Recipe Ingredients

• Basmati rice: A fragrant, long-grain rice high in carbohydrates.
• Whole milk: Rich in calcium and nutrients; creamy and flavorful.
• Sugar: Sweetens the custard and enhances flavor.
• Cardamom powder: Adds aromatic warmth with a hint of spice.
• Mango puree: Provides natural sweetness and tropical flavor.
• Saffron strands: Adds exotic aroma and golden color.
• Rose water: Imparts a floral aroma, enhancing the dessert’s notes.

Mango Phirni Rice Custard Pots Recipe Ingredient Quantities

• 1/4 cup Basmati rice
• 4 cups whole milk
• 1/2 cup sugar
• 1/2 teaspoon cardamom powder
• 1/4 cup chopped nuts (almonds and pistachios)
• 1 cup mango puree (fresh or canned)
• Saffron strands (a pinch, soaked in 1 tablespoon warm milk)
• 1 tablespoon rose water
• Mango slices for garnish (optional)

How to Make this Mango Phirni Rice Custard Pots Recipe

1. Wash the Basmati rice in cold water until the water runs clear. Drain well, then roughly grind the rice in a blender or with a mortar and pestle.

2. In a pan with a thick bottom, bring the milk to a boil. Cut back on the heat and pour in the ground rice, stirring all the while to keep it from lumping together.

3. Stir the mixture on low heat until the rice is done and so is the mixture, approximately 20-25 minutes.

4. Stir the sugar in the thickened mixture until it is completely dissolved.

5. Add the cardamom powder and saffron strands soaked in warm milk. Stir well to infuse the flavors.

6. Add the chopped nuts (set some aside for garnish), and keep cooking for another 5 minutes.

7. Take the pan off the heat and let the mixture cool a bit. After that, incorporate the rose water and stir it in.

8. After the mixture has cooled to room temperature, gently fold in the mango puree until it is well combined.

9. Pour the phirni flavored with mango into individual pots for serving or into bowls. Chill them in the refrigerator for at least 2-3 hours to set properly.

10. Before serving, add a final flourish with the mango slices and the chopped nuts you reserved. Then sit back and enjoy your Mango Phirni Rice Custard.

Mango Phirni Rice Custard Pots Recipe Equipment Needed

1. Blender or mortar and pestle
2. Thick-bottomed pan
3. Wooden spoon or spatula
4. Measuring cups
5. Measuring spoons
6. Small bowl (for soaking saffron)
7. Knife (for chopping nuts and slicing mango)
8. Cutting board
9. Serving pots or bowls
10. Refrigerator

FAQ

• Q: Can I use a different type of rice for this recipe?Yes, but for its fragrant aroma and fragile texture, Basmati rice is recommended.
• Q: How can I make the mango puree?A: If using fresh, ripe mangoes, blend them until smooth. If using canned mango puree, use it in place of fresh, ripe mangoes.
• Q: Can I prepare Mango Phirni in advance?A: Yes, it can be prepared a day in advance and kept in the fridge. Just before serving, add the garnishes.
• Q: Are there vegan substitutes for this recipe?A: Substitute almond milk or coconut milk for whole milk, and a vegan sweetener if desired.
• Q: Is it necessary to soak the saffron strands?A: Soaking releases saffron’s color and aroma, enhancing the dish’s flavor.
• Q: What if fresh mangoes are not in season?A: When fresh mangoes aren’t available, consider using canned or frozen mango puree. It can be a great alternative.
• Q: Can I adjust the sweetness level?Certainly, feel free to modify the amount of sugar to your liking, but do consider the level of sweetness that the mangoes you are working with have.

Mango Phirni Rice Custard Pots Recipe Substitutions and Variations

Whole milk: Substitute with almond milk or coconut milk for a dairy-free version.
Sugar: Substitute honey or maple syrup for an alternative sweetener.
Consider using cinnamon or nutmeg instead of cardamom powder for a different aromatic profile.
Diced nuts: Replace the almonds and pistachios with another pair of nuts. Cashews and walnuts in equal measure work well.
Water rose: Use or extract vanilla or orange blossom water for a unique twist.

Pro Tips

1. Toast the Nuts Before chopping and adding the nuts to the phirni, toast them lightly in a dry pan. This will enhance their flavor and add a nice crunch to the custard.

2. Use Fresh Mangoes For a more vibrant and natural flavor, try to use fresh ripe mangoes when they are in season. Make your own mango puree by blending the mango flesh until smooth.

3. Slow Cooking Ensure the milk is cooked on low heat while stirring frequently. This prevents the mixture from sticking to the bottom of the pan and allows the flavors to meld together more cohesively.

4. Chill Thoroughly For the best texture and flavor, make sure to chill the phirni for a good 2-3 hours, or even overnight, to allow it to set well and enhance the flavors.

5. Consistency Check The consistency of the mixture should be like a thick custard before you add the rose water and mango puree. If it’s too runny, continue cooking for a little longer until it thickens properly.