Kesari Mango Phirni

Updated: Sep 15, 2021

Phirni also called Firni or Kheer is a thick, nutty, creamy textured rice and milk based dessert flavored with Saffron, cardamom, rose water, and kewra essence topped with nuts like cashews, pistachios, almonds, and raisins. It is believed that Phirni hails from ancient Persia or Middle East. The rich, milky, nutty, aromatic rice pudding is a Mughal's legacy. It is basically served chilled in an earthen bowl or clay cup. The earthen bowl gives it a earthy taste which is just outstanding. Be it a festival, get-together or some party, this mouth-watering dessert has a special place. It helps in digestion and also has many nutrients. It is rich in vitamin A and calcium which keeps the body and bones healthy. It helps in reducing the burning sensation in the stomach when it is upset.


Bell saffron, the 100% Pure and Natural Kashmiri Mongra Saffron, enhances your Mango Phirni with a festive color, earthy aroma, and mouth-watering taste. So do try out this amazing Saffronic recipe and let us know in comments your experience and suggestions. And tag us with #thebellsaffronway #bellsaffron


Course : Dessert, Sweets


Total Time : 50 mins


Saffron Threads : 15-20 strands


Kesari Mango Phirni with Bell Saffron
Kesari Mango Phirni with Bell Saffron

Ingredients :

  • 100 grams of Basmati rice

  • 1 liter of Milk

  • 2-3 Mango (Alphonso is recommended)

  • 15-20 strands of Kashmiri Bell Saffron

  • 100 grams of Sugar


Recipe :

  • Wash and soak 100 grams of basmati rice in a bowl for 45 minutes.

  • Take 2-3 mangoes and make a puree in a mixer/blender.

  • Take 15-20 strands of Bell Saffron and soak it in 3 tbsp of milk for 20 minutes.

  • Then strain the soaked rice and drain the water completely.

  • Grind the rice with 200ml of milk in a mixer, not too smooth nor too coarse.

  • Heat the remaining 800 ml of milk in a pan on medium flame and bring it to a boil.

  • Then add the rice+milk mixture to the milk and stir continuously for a couple of minutes.

  • Cook for 10 mins on a medium flame stirring occasionally.

  • Once the Phirni gets thickened lower the flame and stir continuously and let it cook.

  • Add the mango puree to it.

  • Check the sweetness before adding sugar. We recommend adding 100 grams of sugar. You can add according to your taste.

  • Now, add the soaked Bell saffron in the Phirni.

  • Then take the Phirni in a bowl and set it in refrigerator for 3-4 hours.

  • Garnish it with roasted almond, cashew and pistachios and few strands of Bell Saffron.

  • Your Kesari Mango Phirni is ready to eat.

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