Mango Phirni Recipe

AuthorAnkita

RatingDifficultyAdvanced

An Introduction To Mango Phirni Recipe:

An Insight Into Mango Phirni:

Mango Phirni is a Mughlai masterpiece that originated from the Indian subcontinent, a joyful dessert that occupies an exclusive place during the festivals like Holi and Ramzan. It is a chilled rice pudding made of milk and sugar spruced up with fresh mango puree and flavored with the alluring aroma of saffron and dried rose petals.

This rich and creamy mango dessert is very popular in the North, known for its tantalizing taste with its irresistible color and texture. Each region has its own version of Mango phirni though the basic ingredients remain the same all over the country. If we look into the gastronomic history of India, we could see the predominant prevalence of desserts that come in different forms and variants with stunning combinations of fruits, dairy products, dry fruits, flavor enhancers and royal spices like saffron and black cardamom. Many fruit based desserts are invented in the royal kitchen of kings since ages especially from the Mughlai cuisine and has been passed on to generations. This remarkable Mughal cuisine represents a combination cuisine of Indian subcontinent and central Asia and it has strongly influenced the regional cuisines of North India.  Lots of exceptional dishes acclaim to have evolved during this period, and Phirni is one such royal evolution from the Mughal cuisine and it is usually prepared for festivals and special occasions, much adored by  emperors and food connoisseurs of the 18th century. From then on, this fabulous dish Phirni has traversed a long culinary journey adapting itself to modifications and improvisations that come along with passing decades. Rice puddings are certainly ancient, with stunning assortments and garnishing agents. Royal spices like saffron and  cardamom, (both black and green) the two spices which have been dominating the sugary realm of  sweets and desserts of India since ages, were used widely in the making of exotic delicacies like Phirni.

Dried rose petals is one such miracle ingredient which has amazing therapeutic properties.  Besides being an beautifying agent, it can alleviate issues related to stomach upset, diarrhea, cough and sore throat. Moreover, it can also act as a great antidote for headache and depression because of the plant flavanoids it possesses.  It also has anti-inflammatory properties and anti-oxidants besides being rich in Vitamin-C. It relieves joint and muscle pain, and aids in alleviating infections and viruses. It treats gastritis and duodenal ulcers and is usually taken with milk.  Gargling the infusion made of dried rose petals gives you relief from sore throat. Much surprisingly, dried rose petals infused tea is a natural source of remedy for menstrual cramps and pain. They are packed with bio flavanoids, B Vitamins and polyphenols which are necessary for the body to prevent from various diseases.

Our ancestors have been brilliant and thoughtful enough in incorporating such medicinal herbs into the day today cooking with different forms and names. Generally, we can see our parents or grandparents chewing fresh rose petals (baby pink roses) whenever they pluck a fresh rose from garden or buy one from shop, which clearly indicates that they are much aware of its astounding benefits. While marveling at their intricate knowledge and sense of responsibility, we just cant help feeling grateful that these awe-inspiring recipes have reached our hands even after a long culinary journey through centuries and generations. And I personally feel that it is obligatory on our part to try, practice and pass it on to the younger generation which could be the perfect ode we can give to our  renowned ancestors.

There are many versions of Mango Phirni and they differ from one another in the making and either in inclusion or the exclusion of one or two ingredients which give the subtle difference ultimately. This is the basic version of Mango Phirni and one can enhance its flavor using assorted spread of nuts and  ice cream, depending upon one's own creativity. In some states, they even used sunflower, pumpkin and chia seeds to garnish the exotic Mango Phirni to make it more delectable and nutritious.

Check out this simple yet astounding recipe of Mango Phirni which is just a brilliant play on a handful of ingredients:

Ingredients Required To Make Mango Phirni Recipe:

How To Make Mango Phirni Recipe:

Tips And Tricks To Make Mango Phirni Recipe:

Some Useful  Observations:

• Phirni is versatile and you have many varieties of phirni  (around seventy) like strawberry, chocolate, coconut, custard apple etc., and this Mango Phirni is one of the popular varieties prepared all over the country for festivals like Eid and other special occasions.
• Phirni made of Manipuri Black Rice is one of the amazing versions of Phirni which is popular in the north eastern states of India.
• Choose intensely sweet and well ripened mangoes to get the best result. Mango varieties like Alphonso, Kesar, Dusherri and Safeda will give you a deep orange color and as well as the desired sweetness. And you can also use the sweetest variety that grows in your state or region.
• In case if you could not get fresh mangoes, you can use canned mango puree which is available at all Indian stores.
• The Mango Phirni will continue to thicken while it cools down, and therefore add a little warm milk and loosen the mixture a bit while you complete the process so that you get the right consistency while serving.
• Usually the Mango phirni  comes either plain or combined with different flavors, and it is garnished with dried rose petals or crushed fresh petals.
• You can make home made rose water to make  Mango Phirni, and store it in the refrigerator and use it for making sherbat or shahi korma and  other special dishes. Just remove the rose petals  from the stalk and wash it well and boil (with a little water) for two minutes and allow it to remain for fifteen minutes approximately. When it cools down, strain the petals (pale) and collect the water in a glass jar and store it in the refrigerator.
• Let the consistency of the rice paste be slightly granular as it is essential to get the perfect finish.
• Traditionally in the Northern states, it is served in matka or shikoras (tiny artistic earthern pots) also called as deeya or khulads which retain the chillness for quite a longer time and gives an earthy aroma.
• Kids will love Mango phirni all the more if you garnish it with chilled mango chunks on top.
• In some regions in the North, they add a little kewra essence as a flavor enhancer and it is also available at all Indian stores. As it has a strong aroma, just adding a few drops (one or two) will suffice and it is quite optional.
• Similarly, some versions include condensed milk in place of full fat milk where you can either skip adding sugar or can use it minimally.