What makes mango coconut phirni different from regular phirni?

This version adds 1 cup mango pulp and 0.5 cup coconut milk for a tropical twist, sweetened with Anveshan khandsari instead of refined sugar.

How long does mango coconut phirni take to make?

About 15 minutes of prep and 25 minutes of cooking, plus chilling time, serving 4.

Can I sweeten phirni without white sugar?

Yes; this recipe uses 0.5 cup unrefined Anveshan khandsari, which dissolves smoothly into the ground-rice pudding for a clean sweetness.

When should I add the mango pulp?

Fold the mango pulp in after the rice-milk base has cooled slightly, so the heat does not curdle the pulp or dull its fresh flavour.

Mango Coconut Phirni

Name: Mango Coconut Phirni
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 pinch Saffron strands; 0.33 cup Basmati rice; 750 ml Full-fat milk; 0.5 cup Coconut milk; 1 cup Mango pulp; 0.5 cup Khandsari; 0.5 tsp Cardamom powder; 0.5 cup Chopped fresh mango; 2 tbsp Slivered pistachios

Mango coconut phirni is a chilled Indian pudding made by simmering ground basmati rice in milk and coconut milk, then folding in sweet mango pulp and setting it cool in bowls. Unrefined Anveshan khandsari sweetens it naturally in place of refined sugar, while coconut milk and mango give it a tropical, summery twist. Topped with fresh mango and slivered pistachios, it is a refreshing festive dessert.

Time breakdown

Prep Time15 min

Cook Time25 min

Total Time40 min

Ingredients

Basmati rice
Full-fat milk
Coconut milk
Mango pulp
Cardamom powder
Chopped fresh mango
Slivered pistachios

How to Make Mango Coconut Phirni

1
Soak the rice for 20 minutes, then drain and grind to a coarse paste with a little milk.
2
Bloom a pinch of Anveshan Kashmiri Anveshan Saffron in 2 tablespoons of warm milk and set aside to release its colour and aroma.
3
Bring the remaining milk to a boil, then whisk in the rice paste and cook on low heat, stirring constantly, for 12-15 minutes until creamy.

Tips for the Best Mango Coconut Phirni

✓Coarsely grind the soaked basmati rice so the phirni has a soft, grainy texture.
✓Cool the base before adding mango pulp to keep its fresh flavour intact.

Frequently Asked Questions

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Duration: Best to use it before 12 months from the date of packaging.

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