Brown rice mango phirni. Presenting the yummiest and healthiest Mango Phirni and that to with Brown Rice and Jaggery. No Sugar and no white rice. Check out this recipe it is super quick, easy and yummy.

Switch off the flame, when you reach a thick consistency and the rice is cooked. Tags: Brown rice Chef Ranveer Brar Healthy dessert. If your love for desserts is unconditional but you are watching your weight, you will enjoy this It is sweetened with honey and mango puree. You can cook Brown rice mango phirni using 10 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Brown rice mango phirni

It's 3/4 cup of brown basmati rice.
You need 1 of medium mango puree.
Prepare 500 ml of Soy milk/low fat milk.
You need 2 tsp of melted jaggery optional.
Prepare 5-6 of strings saffron.
It's 2 tsp of honey.
Prepare of Garneshing.
It's 2 tsp of chocochips.
You need 2 tsp of mango puree.
It's 2 tsp of chopped almonds.

And if you are vegan, it uses soy milk instead of regular milk. The addition of almond and cranberries further. ki phirni ends by mixing mango pulp to rice pudding. further the quantity of mango pulp is completely open ended and can be added based on the sweetness level of it. in addition the sugar can also be added proportionally based on the sweet or sour taste. furthermore some important tips and. For more recipes related to Mango Phirni checkout Brown Rice Payasam, Coconut Cream, Phirni, Zafrani Pulao. Mango phirni gives a seasonal twist to the conventional rice phirni.

Brown rice mango phirni instructions

Soak rice for atleast 1 hr..
Pat dry the rice using paper towel..
Now using blender make a coarse powder..
Now 1 cup milk mix with rice and keep aside for 10-15 mins..
In a heavy bottom vessels take rest of milk and start boiling. When it starts boil add rice and low the flame. Cook rice in low flame for 15-20 mins untill rice become soft and well blended with milk..
When rice done add mongo puree and honey. Cook another 4-5 mins in low flame. If you want more sweets then add 2 tsp melted jaggery in this time..
Add saffron and off the flame..
Closed the lid for 2-3 mins. It makes nice colour for saffron..
Now pour to earthen pot or any other pot. Keep for refrigerator for atleast 1-2 hours..
Now garnish with your favourite ingredients and served chilled..

Serve it in silver bowls for a classic feel, or layer it in glasses western-style with nuts *I use the long-cooking brown rice for this recipe, as it brings a beautiful dense taste to mango kheer. If you don't have this rice available, white rice. Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly! It uses canola oil, brown rice, cashew, mango, jalapeno, chicken breast, ginger, lime, scallion, soy sauce, garlic. Mango Sticky Rice is sweetened sticky rice with fresh mangoes.