Mango Phirni without Rice by Mitsu Yogesh Shah

Preparation Time:- 10 mins

Cooking Time:- 20 mins

Serving Size: 2-3


2.5 cups of Coconut Milk

1/2 cup of mixed dryfruits

chopped 4 – 5 Mangoes

4 tbsp Jaggery Powder

Pinch of Salt

1 cup Foxtail Millet

Few Saffron Strands


Soak the millet for about 4 to 5 hours. Later, dry them up for 2 – 3 hours. You can even use microwave to dry them.

Use any millet of your choice like foxtail millet , banyard , proso millet , little millet , jowar or ragi.

Once the millet get dried up completely, grind them in a blender.

In a saucepan, pour in dairy free milk of your choice. Let it simmer on a low flame.

I have used coconut milk here. You can use oat milk, soy milk , almond milk or cashew milk.

Once coconut milk comes to a little boil, add the grinded foxtail millet.

Now, immediately keep stirring it with a spatula until it thickens. This process will take about 5 – 10 mins.

Make sure you cook your phirni on a low flame.

Meanwhile make a mango puree from 3 chopped mangoes Once the milk thickens up, add grinded saffron strands , cardomom powder , jaggery powder, mixed dryfruits mango puree and pinch of salt. ◆ Add jaggery powder according to the sweetness of mango.

Now keep stirring this on a low flame until you notice few bubles.

Turn off the gas and add some chopped mango cubes in the phirni for some surprise.

Set this in fancy bowl of your choice. Chill this for about 3 – 4 hours and serve.

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