
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.

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

Ingredients
- Mango -1 (Pureed) – Preferably Alphonso (Hapus)
- Milk -500ml (1/2 liter) – Preferably Full Fat Cow’s Milk
- Sugar -50gm OR Jaggery – (Preferably Organic) Grated -50gm
- Rice – 25gm (Preferably Basmati)-Soaked in water for 30-45 minutes
- Cashwenut Paste -1 tsp OR Almond Paste -1tsp.
- Green Cardamom Powder โ ยผ tsp.
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
Procedure
- Grind Rice in Mixer/Grinder by adding little water. Keep it in slurry form (semolina texture).
- Boil Milk in Heavy Bottomed Vessel or Non-Stick Kadhai.
- Keep stirring continuously for 25-30 minutes at a very low flame till milk reduces to its half quantity.
- When the milk starts sticking on the sides of the vessel add Rice.
- Keep stirring continuously till Rice granules become soft and transparent.
- It will take 5-10 minutes.
- Add Mango Puree and Cardamom Powder.
- Note:- Maybe after adding Mango Puree it may seem that it is not getting mixed in the milk. Don’t be afraid ๐. As the temperature of Milk and Mango Puree varies, it may take 5-7 minutes to properly mix together. ๐๐
- Add Cashwenut or Almond Powder/Paste.
- Keep stirring for another 5 minutes.
Below are the two different procedures for Sugar and Jaggery:
If Sugar is to be added
Add Sugar in batches.
Just keep tasting simultaneously as Sugar Quantity can differ due to sweetness of Mango.
Stir for another 5 minutes.
Turn off the Gas Stove.
If Jaggery is to be added
Turn off the Gas Stove.
Wait for 10 mins till the temperature of Phirni is reduced.
Add Jaggery in batches.
Keep Mixing till Jaggery completely melts in the mixture.
Now Turn On the Gas.
Stir for another 5 minutes.
Turn off the Gas Stove.
Note:- Entire cooking process is done at low flame.
Transfer the Phirni in Mitti Ke Sakore /Any Bowl
Garnish with Kesar/Saffron and Pudina /Peppermint Leaves
Refrigerate for minimum 1 hour and Serve
Phirni is mostly enjoyed when it’s Chilled.
The actual texture of Phirni after refrigeration should be in semi-solid form.


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.
Very good items looks beautiful . Keep it up
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Thanks Dad
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Looks yummyโฆ
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Thanks Ankit
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So delicious ๐
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Thanks You
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Wow looks tempting all the best ….
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Itโs such a beautiful read. So relaxing, it took me back in the days! I shall definitely try the recipe. All the best๐ lots of love.
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Thanks a lot Sarika
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Yummyliciousโฆ. ! Best for Chilled Summer.
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The Summer of 96 took me to RatnagiriโฆWow..yummy
Looks awesomeโฆI would like to try the Nutella twist phirniโฆ.
Sisters rockโฆGood work Amu and Anku
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Congratulations !
Tasted it for first time, It was very delicious. Best dessert for summer.
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Thanks A Lot Mummy.
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It looks really amazing would surely try this at home ๐๐๐๐
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Thanks Shweta
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Looks Delicious ๐ Will definitely try Nuttela Phirni Shotsโฅ๏ธAll the best Girls..keep it up ๐
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Thanks dear
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Mango Phirni looks delicious.. procedure also looks quite easy.. Good work Chef
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Thanks Abhishek
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Looks delicious
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Thanks a Lot
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