Mango Firani is a creamy and delicious pudding made by cooking rice paste with milk and aromatic with fresh mango puree. It is smooth, slightly sweet and perfect to serve cold after a heavy meal. The aroma of saffron and nuts combines the touch of the festival and makes opportunities more special.
This dessert has a soft texture and melts slowly in the mouth. Mango gives natural sweetness and color. Rice paste and milk makes it creamy and thick. Nuts add crunch and aroma. It is a simple dessert, but looks fancy on the table and tastes very comfortable. I like to serve it in small terracotta bowls because it looks traditional.
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About mangoes
Firni is a pudding that is creamy, smooth and usually served in small bowls or pottery. Mango Firani is a seasonal version where fresh mango puree is added to milk and the rice mixture has a fruit taste. The pudding is slightly thick, melts in the mouth, and the nut gives a little crunch.
The rice is the ground for a half thick paste so that it gives rapid cooking and smooth stability. Full cream milk is preferred because it makes pudding creamy and rich without excess cream. Saffron strands gives beautiful aroma and light color, making it look very beautiful. Some keep it very simple with just sugar and rice.
There are many ways to make firni. Some use rose water or kevara essence, some add dry fruits when cooking. Mango Firni is sweet, fragrant and very refreshed when served. I first soak rice and almonds, grind them and cook them slowly in milk. Then I add mango puree, once the firi gets cooled.
I usually make it when in common weather. Chilling at least an hour gives better taste and looks good. Children and adults enjoy it and everyone always asks for more.
Mango content
- Mango – I added Alphonso Mango variety to this recipe. You can use any ripe mangoes available. This fruit adds taste and natural color.
- Basmati rice – I have used land for soaking basmati rice and for half thick paste. It gives a soft texture to Firni.
- Milk – I have used full cream milk. This pudding makes creamy and thick. You can use any fresh full cream milk.
- Sugar – I have used sugar to sweeten Firani. Adjust according to the sweetness of mangoes.
- Saffron – I add it to fragrance and minor color. I soak them in hot milk before adding them.
- Almond – I just soaked almonds and took them to the ground with rice. It adds light crunch and walnuts taste.
- Pistachios – I am for chopped pistachios garnish. It adds color and crunch. You can use any nuts of your choice.
Why does this recipe works
- This recipe uses a paste of half coarse rice that makes Firani smooth.
- In this recipe, full cream milk gives creamy texture.
- It is naturally sweet and fruit because it has mango puree.
- It has a good aroma, color and texture from saffron and nuts.
- This can be served in the perfect small bowl or earthen pot for special occasions.
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How to make Mango Firni step by step
1. Basmati rice and soak in water for a few minutes. Soak the badam in water, then remove the skin. Transfer the water drain and almonds, rice to a mixer jar with a little milk. Grind it in a half thick paste. When you touch it you should be able to feel the texture, set one side.
2. Take a heavy bottom wide pan and boil the milk. Let it boil for 10 minutes, when its deficiency rice adds the badam mixture.
3. Take a tablespoon of warm milk in a bowl and soak the saffron, set one side. Cook for a few minutes until the rice is cooked. Check if the rice is soft cooked, otherwise cook for 5 minutes. Add sugar once after cooking rice. Stir.
4. Now add saffron milk and let it boil. The mixture is more thicker to thicken the pudding stability switch off.
5. This step away from all this stove. Let it cool down. Take chopped mangoes in the mixer and grind a smooth paste.
6. To make this mango pulp to cool rice pudding. mix well. If you feel very thick, add some milk.
7. Stere well. Spoon the mixture in any serving bowl. Traditionally Pirni is served in pottery so I used my terracotta bowl. Garnish with chopped nuts and saffron strands. Cool and serve it for at least one hour.
Serve cold, Yama !!
Expert tips
- Pisai – I usually grind the rice soaked with almonds in a half thick paste. Do not smooth it very much and it will lose texture.
- Cooking milk – I slowly boil milk and keep stirring after adding rice paste to avoid lumps or burning.
- Stability – Continuity should coat the spoon like a pudding. If it is too thick, add a few spoons of milk before serving.
- Rare – I cool them for at least one hour before serving. It enhances taste and texture.
- Taste – You can add any taste of your choice like pine apple, strawberry, banana.
Service and storage
Serve chill in the form of sweets after meals or in parties. The remaining firni can be stored in the fridge for a day. If it becomes too thick after refrigeration, add some milk and stir before serving.
General question
1. Can I use any mangoes for Firni?
Yes you can The alphonsso is sweet and fragrant but anyone cooked mangoes well.
2. Can I leave saffron?
Yes you can Firni will still taste good but color and aroma will be light.
3. Do I make it without crazy?
Yes, you can leave almonds or pistachios. It still tastes creamy and delicious.
4. Can I do it forward?
Yes, you can again prepare in a few hours before and cool into the fridge. It is even better when cooled.
5. Can I use low -fat milk?
I do not recommend. Full cream milk gives the best texture and taste. Low fat milk makes it thin and less creamy.
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📖 Recipe Card
Mango Firni Recipe
Mango Firani is a creamy and delicious pudding made by cooking rice paste with milk and aromatic with fresh mango puree. It is smooth, slightly sweet and perfect to serve cold after a heavy meal. The aroma of saffron and nuts combines the touch of the festival and makes opportunities more special.
Material
- 1 Small Mango I used alphonsa
- 2 Tonge Basmati rice
- 2 and ½ cup Full Cream Milk
- 3 Tonge Sugar
- 5 Varieties Saffron
- 5 Almond
- 1 Tonge Pistachios Garnish
Instruction
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Rinse basmati rice and soak in water for a few minutes.
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Soak the badam in water, then remove the skin.
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Transfer the water drain and almonds, rice to a mixer jar with a little milk.
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Grind it in a half thick paste. Cancel.
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Take a heavy bottom wide pan and boil the milk.
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Let it boil for 10 minutes. When it is reduced, add rice badam mixture.
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Take a tablespoon of warm milk in a bowl and soak the saffron, set one side.
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Cook for a few minutes until the rice is cooked. Check if the rice is soft cooked, otherwise cook for 5 minutes.
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Add sugar once after cooking rice. Stir.
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Now add saffron milk and boil it.
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Once the mixture is thicker, such as the pudding stability switch off.
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This step away from all this stove. Let it cool down.
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Meanwhile, take chopped mangoes in a mixer and grind a smooth paste.
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Add this mango pulp to cold rice halwa. mix well.
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If you feel very thick, add some milk.
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Stir well. Spoon the mixture in any serving bowl.
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Traditionally Pirni is served in pottery so I used my terracotta bowl.
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Garnish with chopped nuts and saffron strands.
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Shill it for at least one hour before serving.
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Enjoy cold mango… .Yum !!
Note
- Pisai – I usually grind the rice soaked with almonds in a half thick paste. Do not smooth it very much and it will lose texture.
- Cooking milk – I slowly boil milk and keep stirring after adding rice paste to avoid lumps or burning.
- Stability – Continuity should coat the spoon like a pudding. If it is too thick, add a few spoons of milk before serving.
- Rare – I cool them for at least one hour before serving. It enhances taste and texture.
- Taste – You can add any taste of your choice like pine apple, strawberry, banana.
nutrition Facts
Mango Firni Recipe
Amount per serving (75 grams)
Calorie 229 Fat 36 to calories
% daily value*
thick 4g6%
Saturated Fat 0.5g3%
Polynsechurated Fat 1g
Monounsaturated fat 2g
Cholesterol 0.1mg0%
Sodium 6mg0%
Potassium 293mg8%
Carbohydrate 49g16%
Fiber 3g13%
Sugar 33 grams37%
Protein 4g8%
Vitamin A 1150iu23%
vitamin C 40mg48%
Calcium 30mg3%
Iron 1mg6%
* Percent daily value is based on 2000 calorie diet.
