Summer of ’96

Born and brought up in Mumbai and native in Chandrapur; mangoes were never part of our summer food rituals. 

In the year 1996, our Dad was posted to Devrukh a small town in Ratnagiri District of Maharashtra. And in the same year during our summer vacations, we had our first share of Bright Yellow, Fresh, Luscious Alphonso Mangoes. So we ate Mangoes 24X7 and relished like they were the last few left on Earth. Such was our craziness that there were mango stains on our clothes which were difficult to wash but as said: “DaagAcheHai” (i.e. stains are good), these stains left some funny, happy, cherished memories with us.

After a long time due to COVID 19 Lockdown, we are spending our summer together and even with all the supply and transportation issues, we got hold of some delicious Mangoes. So we decided to create something that will beat the heat. 

And on the occasion of Ramadan Eid, we created a Special Phirni with Mango flavour – A Divine Delicious Dessert for Summer Season!

History

Phirni is a Rice and Milk based creamy dessert.
It is said that the first origins of Phirni were found in Persia or Middle East and it’s the Mughals who brought it to India.
The basic phirni was made from rice (in granular form), cow’s full-fat milk, rose water, kewra, dry fruits and saffron.
It is said that in the traditional phirni procedure, Rice was soaked for around 1 hr, dried on a plate or cloth and then coarsely grind (like semolina/rava)
The traditional phirni was served in a Sakore (Clay Pot /Bowl). Difference between Kheer and Firni is that Kheer is made up of Whole Basmati Rice whereas, Phirni is made up of Coarsely Ground Basmati Rice.

Modern Twist to Phirni

Today many innovative flavours of Phirni are created :
Mango Phirni
Almond Phirni
Rose Phirni
Dates Phirni
Phirni made with Jaggery
Low fat/Skimmed Milk Sugarfree Phirni
Gluten Free Phirni

Our Creation

Cuisine: Persian and Indian
Course: Dessert
Servings: 4-6 people
Preparation Time: 30 minutes
Cooking Time: 60 -75 minutes
Cooking Method: Simmering

Ratio-Rice:Sugar:Milk
25gm:50gm:500ml

Note:- The above ratio is suggested by Chef Ranveer Brar.

Garnishing (Optional)

1. Kesar (Saffron)
2. Pudina Leaves

Kitchen Tools

1. Mixer/Grinder
2. Heavy Bottomed Vessel /Non-Stick Kadhai
3. Spatula/ Flipper Spoon to stir Phirni Continuously
4. Mitti Ke Sakore (Clay Bowls) /Any bowl to transfer phirni

Our Creative Twist

Phirni Nutella Shots

A twist is given to traditional Phirni; by adding a layer of Nutella at the bottom of the shot glass and a layer of Phirni dusted with Cocoa Powder. The idea behind this creation was to create some fun and a different way of serving Phirni.