Mango Phirni (With Sugar/Jaggery)

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!


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


  1. Mango -1 (Pureed) – Preferably Alphonso (Hapus)
  2. Milk -500ml (1/2 liter) – Preferably Full Fat Cow’s Milk
  3. Sugar -50gm OR Jaggery – (Preferably Organic) Grated -50gm
  4. Rice – 25gm (Preferably Basmati)-Soaked in water for 30-45 minutes
  5. Cashwenut Paste -1 tsp OR Almond Paste -1tsp.
  6. Green Cardamom Powder – ¼ tsp.


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


  1. Grind Rice in Mixer/Grinder by adding little water. Keep it in slurry form (semolina texture).
  2. Boil Milk in Heavy Bottomed Vessel or Non-Stick Kadhai.
  3. Keep stirring continuously for 25-30 minutes at a very low flame till milk reduces to its half quantity.
  4. When the milk starts sticking on the sides of the vessel add Rice.
  5. Keep stirring continuously till Rice granules become soft and transparent.
  6. It will take 5-10 minutes.
  7. Add Mango Puree and Cardamom Powder.
  8. Note:- Maybe after adding Mango Puree it may seem that it is not getting mixed in the milk. Don’t be afraid 😔. As the temperature of Milk and Mango Puree varies, it may take 5-7 minutes to properly mix together. 😊😊
  9. Add Cashwenut or Almond Powder/Paste.
  10. 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

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.


  1. Budhesh says:

    Very good items looks beautiful . Keep it up

    Liked by 1 person

  2. Ankit Kulhade says:

    Looks yummy…


  3. Akanksha says:

    So delicious 😋


  4. Krishnan Parameswaran says:

    Wow looks tempting all the best ….

    Liked by 1 person

  5. Sarika Verma says:

    It’s such a beautiful read. So relaxing, it took me back in the days! I shall definitely try the recipe. All the best😌 lots of love.

    Liked by 1 person

    1. Thanks a lot Sarika

      Liked by 1 person

  6. Ankita Rangari says:

    Yummylicious…. ! Best for Chilled Summer.


  7. Maria Denus says:

    The Summer of 96 took me to Ratnagiri…Wow..yummy
    Looks awesome…I would like to try the Nutella twist phirni….
    Sisters rock…Good work Amu and Anku


  8. Sheela Rangari says:

    Congratulations !
    Tasted it for first time, It was very delicious. Best dessert for summer.


    1. Thanks A Lot Mummy.


  9. Heena kapupara says:

    It looks really amazing would surely try this at home 😋😋😋😋


  10. Thanks Shweta


  11. Shweta Patil says:

    Looks Delicious 😋 Will definitely try Nuttela Phirni Shots♥️All the best Girls..keep it up 👍


  12. Abhishek says:

    Mango Phirni looks delicious.. procedure also looks quite easy.. Good work Chef


    1. Thanks Abhishek


  13. Looks delicious


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