The Perfect Vegan Mango Phirni Recipe | Mango Dessert by Earthy Cookhouse

Let’s learn how to make a creamy, dairy-free Mango Phirni using Borges Natura Rice & Walnut drink.

For the pudding you'll need:

1 litre/ 2.5 cups of Borges Walnut Milk

 ½ cup cashews soaked in hot water for 2 hours

 ¼ cup raw white rice

1 pinch saffron strands

¼ cup sugar (or to taste)

1 ½ cup mango puree

2 tbsp slivered pista

2 tbsp slivered almonds

½ tsp cardamom powder

1 tsp dried rose patels

For garnish:

Rose petals, pistachios, and mango chunks

Method:

1. Rinse rice 2-3 times with water and soak it in 1 cup of water for an hour.

2. Soak cashews for 2 hours in hot water

3. Drain the water and add the rice to a blender along with 1/2 cup milk. Blend to make a coarse paste. Add the soaked and washed cashews and blend to make a paste.

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4. Add Borges Walnut milk to the pot and bring the milk to a boil. Stir frequently.

5. Once the milk comes to a boil, reduce the heat to low.

6. Add the rice, cashew paste and saffron to the pot and cook until the phirni cooks for 10 mins. Stir constantly.

7. The ready phirni has a thick custard-like consistency. 

8. Once the phirni has reached the desired thickness, add sugar and cook for a minute.  

9. Switch off the heat, add cardamom powder, rose petals and chopped nuts.

10. Remove the pan from the heat and cover it with a lid to prevent the formation of malai on top. Let the phirni cool down to room temperature.

11. Once cooled, add mango puree to it and mix well. 

12. Transfer mango phirni to earthen bowls and cover with cling wrap. Refrigerate for 3-4 hours. 

13. Garnish with slivered pistachios, dried rose petals, and mango cubes, and serve chilled.

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We'd love to know how your Vegan Mango Phirni turned out. Do share your reviews and tips on our free Whatsapp Community - Easy Vegan Recipes.