mango phrini {steamed rice pudding, gluten free}


Traditional phirni is given an unusual twist by the sweet Indian Alphanso !!


We all love mangoes , don’t we ?? Its called the “king of fruits” and why not ? Mangoes are such a versatile fruit that its used to prepare pickles and gojjus {mixed with rice and is usually spicy} in its raw state and when its ripe used in innumerable ways from ice-creams to cheesecakes to kulfis.

Phirni is traditionally made with rice flour paste. This recipe is a short cut method flavoured with sweet Indian mangoes !!

Serves 6-7 people

  • 2 cups Alphonso Mango Pulp
  • 1 liter Milk
  • 1 cup Rice Powder
  • 3/4th cup Sugar {adjust more or less according to your taste}
  • 1 tablespoon slivered Almonds or Chironjee for garnishing
  • A big pinch of Saffron


  • In a small cup, add a tablespoon of warm milk and add saffron.
  • Take a thick bottomed pan and when its hot add the rice powder.
  • Roast it till the rice powder is light brown. Be careful not to over roast it.
  • Remove it from fire and mix the rice powder with 1/2 liter cold milk to make a lump free paste.
  • In a thick bottomed pan , pour the rest of the milk  and bring it to boil.
  • When the milk starts to boil add the milk and rice flour paste slowly while whisking continuously.
  • The milk and rice flour paste will mix and start to form a thick paste consistency.
  • Add the saffron milk and sugar at this stage.
  • When the paste starts to coat the back of a spoon remove it from stove
  • Add the mango pulp and slivered almonds/chironjee.
  • Mix well and transfer it into smaller bowls.
  • Cool and room temperature and transfer them to the refrigerator.

Published by

Heap of Spice

daughter, daughter in law , wife, mother of two, sister ,aunt , homemaker 😃

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