Saturday 11 July 2015

Mango Phirni

I strongly believe in food being very inspirational. A sudden thought, a casual discussion, an image or even a remote one-word talk of food can really inspire us. It does to me, atleast. 
This recipe is purely an attempt because of the inspiration I got from my husbands casual visit with his friend who were catching up to devour some Eid delicacies. Vishal called me up to find out if I am interested to cook mutton as he was close to a meat shop waiting to relish on some Phirni. It was just this one word 'Phirni' that kept rolling in my head and for who's sake I refused to hear the word meat too. I kept the phone down and went on thinking of that sweet, earthy smelling, milky thick goodness that my husband and his friend were digging into. I refrained from calling him again and demanding my bowl of the heavenly sweet and thus decided to make my own. This silly little incident, you see, made me wake up from my lazy self and churn up this sweet delicacy. 
Since we still have mangoes lingering all around us, I decided to try a Mango phirni version making it all the more irresistible. I took my mothers help who shared her recipe of this rather simple, quite a cousin of kheer sweet. I fetched these typical earthen bowls meant specially to set Phirni which is easily available in the local markets. This gives that earthy beautiful aroma to the phirni. In case one does not get them, set your phirni in any normal bowl. 
The mango version was quite loved by my Sweet guru-my father who has an unmatched authority over everything sweet. But one bite into that earthy smelling, elaichi flavoured yummy normal Phirni satisfied my craving finally. 
Flavoured or simple, this recipe is super simple and a must if you have never tried. 

Ingredients : Serves 8-10
  • 1 litre full fat milk
  • 3tbsp rice (I used gobindabhog. You can use Basmati too)
  • 3-4 tbsp sugar (depending on your taste)
  • mango pulp from 1 mango, strained
  • almonds, pista, chopped mango for garnishing
Procedure : 
Soak rice in water for half an hour.
Take milk in a heavy bottomed pan and let it come to a boil. Simmer and cook on low heat.
Meanwhile grind the soaked rice in a mixer. It will not become fine so a little coarse is alright. 
Add the ground rice to the milk and stir continuously. 
Slowly you will observe that the milk has thickened.
Add sugar to your liking and cook till it reaches the required thickness to set. 
This is the normal Phirni which can be set at this stage in bowls. Refrigerate and garnish with almonds, pista and elaichi powder.

For mango Phirni, once the thickened milk has cooled a little, add the mango pulp little by little and use as much as required. Too much addition will dilute the phirni consistency. In that case reduce it again on low heat. 
Set this in bowls and refrigerate. Garnish with chopped mango and pista. 

Happy Phirni Indulgence



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