You are here

Mango Phirni

Snigdha's picture
An easy-to-make pudding for Mango lovers!
  Mango pulp 1⁄2 Cup (8 tbs)
  Rice grains 2 Tablespoon
  Whole milk/2% reduced fat milk 2 Cup (32 tbs)
  Sugar 1 Cup (16 tbs)
  Elaichi/Cardamom powder 1⁄4 Teaspoon
  Nuts 3 Tablespoon (Almonds, Kishmish, Pistachios, Cashews)
  Clarified butter/Ghee 1 Tablespoon
  Saffron 1 Teaspoon

Coarse grind rice grains such that each grains breaks into 2 or 3 pieces.

Boil Milk and add the ground rice grains and cook for about 10 minutes stirring in-between. Add sugar and cardamom powder and continue cooking until the rice seems cooked (approx another 5 minutes).

Heat a small wok. Add clarified butter, once it melts, add the nuts and give it a stir. Remove as soon as nuts begin to change color and add it to the cooked rice-milk mixture.

Let it cool. Add mango pulp and milk well. Garnish with saffron and refrigerate for at least 1 hour.

Serve chilled.

Recipe Summary

Difficulty Level: 
Christmas, Diwali, Holi, Wedding
Milk Product, Nut
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes
Mango & Rice Pudding

Rate It

Your rating: None
Average: 4.4 (3 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 342 Calories from Fat 98

% Daily Value*

Total Fat 11 g16.6%

Saturated Fat 4.3 g21.7%

Trans Fat 0 g

Cholesterol 17.1 mg5.7%

Sodium 69.8 mg2.9%

Total Carbohydrates 58 g19.4%

Dietary Fiber 1 g4.2%

Sugars 50.3 g

Protein 6 g11.8%

Vitamin A 1.9% Vitamin C 1.4%

Calcium 11.9% Iron 1.3%

*Based on a 2000 Calorie diet


Mango Phirni Recipe, Mango & Rice Pudding