Mango Milk Jelly & Shahi Phirni: The Perfect Summer Treats!

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Ingredients

1)Rose Mango Milk Jelly:
8 g China grass (agar agar)
⅓ cup water
1 cup milk
3–4 tbsp sugar
Mango cubes (as required)
6 g China grass
¼ cup water
2 tbsp sugar
¼ cup sweet mango puree
¼ cup water
A few drops of yellow food color (optional)
2)Mango Shahi Phirni:
¼ cup basmati rice (washed & soaked for 1 hour)
1 liter full-fat milk
½ tsp crushed cardamom
8–10 saffron strands (soaked in warm milk)
¼ cup sugar (or to taste)
⅓ cup mango puree
125 ml fresh cream
2–3 tbsp condensed milk
Chopped almonds
Chopped cashew nuts
Mango Milk Jelly cubes
Edible gold flakes (optional, for garnish)
Silver Varak (optional, for garnish)

Difficulty : Easy

Serves : 6

Treat yourself to this luxurious Mango Shahi Phirni with Rose Mango Milk Jelly, a rich and creamy Indian dessert made with basmati rice, full-fat milk, fresh mango puree, cream, condensed milk, and soft mango jelly cubes. Beautifully garnished with dry fruits, edible gold flakes, and silver varak, this chilled dessert is perfect for summer, festivals, celebrations, and special occasions. Every spoonful is packed with delicious mango flavour and a royal touch. 🥭✨

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Cooking Steps

1
1)Rose Mango Milk Jelly:
2
Add 8 g China grass and ⅓ cup water to a pan. Cook until the China grass dissolves completely.
3
Add 1 cup milk and 3–4 tbsp sugar. Mix well and cook for 2–3 minutes, then switch off the flame.
4
Place mango cubes into a silicone mould. Pour the prepared milk mixture over them and let it partially set.
5
In another pan, add 6 g china grass and ¼ cup water. Cook until completely dissolved.
6
Add 2 tbsp sugar, ¼ cup sweet mango puree, ¼ cup water, and a few drops of yellow food colour (optional). Cook for 1–2 minutes, then switch off the flame.
7
Pour the mango mixture over the partially set milk layer.
8
Refrigerate until completely set.
9
Gently demould the Rose Mango Milk Jelly and cut it into small cubes.
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2)Mango Shahi Phirni:
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Wash and soak ¼ cup basmati rice for 1 hour. Drain and blend into a coarse paste.
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Bring 1 liter full-fat milk to a boil.
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Add the blended rice and cook over medium heat for 15–20 minutes, stirring continuously until thick and creamy.
14
Add ½ tsp crushed cardamom, saffron milk, and ¼ cup sugar. Cook for another 5 minutes.
15
Switch off the flame. Let the phirni cool completely, then refrigerate for 3–4 hours. Remove from the refrigerator, stir well, and transfer it to a serving bowl.
16
Add ⅓ cup mango puree, chopped almonds, chopped cashew nuts, and small cubes of Mango Milk Jelly. Fold everything together gently. Add 125 ml fresh cream and 2–3 tbsp condensed milk, then mix until well combined.
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Transfer to serving bowls and garnish with almonds, cashew nuts, Mango Milk Jelly cubes, edible gold flakes, and silver Varak.
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Serve chilled and enjoy!