Dry Fruits Kheer is a rich, creamy and comforting dessert made by simmering milk with a mix of nuts powder and garnished with finely chopped dry fruits. It is quick to make and a lovely alternate to regular kheer. This kheer is very rich and delicious. It is very easy to make, milk thickened with crunchy dry fruits and nuts makes this kheer unique and tasty.

This kheer is not only tasty but also keeps us energized for long and is very comforting. The combination of milk, nuts and dry fruits gives creamy texture with little crunch from toppings. You can enjoy it warm or chilled, both ways taste good and feel satisfying. You can easily twist it with your favorite dry fruits or nuts each time.

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About Dry Fruits Kheer

Dry Fruits Kheer is Indian milk pudding which gets rich taste from nuts powder and dry fruits. It comes from those old traditional Indian sweets where milk and nuts was used to make something special for festivals and happy occasions. That is the basic idea behind this kheer.

This recipe has a mild sweet flavor, nutty and little aromatic with a hint of saffron. Also figs, raisins and mix of nuts gives beautiful layers of taste in every spoon. You can always change it up by adding some dates or using whatever nuts you have in hand. Condensed milk makes it even more rich and slightly thick without even needing to cook for a long time.

This kheer is versatile, you can make a small portion just to satisfy dessert craving or a big bowl for family gathering. It has smooth and creamy texture, with some crunchy bites from chopped dry fruits here and there. It feels filling but still light on stomach, so perfect for fasting days or any special day.

I usually make this when I want something quick but rich. It's simple and everyone loves it. Sometimes I keep it chilled, sometimes serve little warm, both tastes really nice.

Easy and  tasty Dry Fruit and Nut Kheer gets ready in minutes. Only the milk reducing part takes time else it will be quick to make if you have powdered nuts in hand .I always have nuts powder as I make in bulk and store, use a teaspoon for making kheer / rabdi.

Dry Fruits Kheer Ingredients

• Milk - I have used full cream milk to make the kheer creamy and rich. You can use low fat milk also if you prefer.
• Sugar - This adds sweetness to the kheer. You can adjust how much you add or even skip if figs are already too sweet.
• Figs - I just chopped few into pieces and added, it gives nice sweetness and chewy texture to the kheer. You can replace with dates if you want.
• Raisins - I added raisins for little burst of sweetness. They give soft chewiness. You can skip or use sultanas instead.
• Condensed milk - This adds richness and slightly thickens kheer. You can skip if you want lighter version but then simmer longer.
• Powdered nuts - I have used cashews, badam and pista powdered. This makes kheer creamy and nutty.
• Chopped pista - I used whole pista chopped for garnishing. This adds crunch and flavor. You can use any nuts for topping.
• Ghee - I have used melted ghee to fry figs and raisins. It adds aroma and slight richness. You can skip if want.
• Saffron strands - I just added pinch of saffron for color and aroma. You can skip if not available.

Similar Recipes

• Mango Kheer
• Bread Kheer
• Millet kheer
• Rice Kheer
• Paneer Kheer

How to make Dry Fruits Kheer Step by Step

1.Toast nuts till its slightly browned. Then grind it to a coarse powder. I made it in bulk to store. I  measured ¼ nuts powder and used it here.

2.Take milk in pan. Boil till it reduces a little.

3.Then add saffron strands, sugar and let it boil for a good 10 minutes in sim.

4.Now add condensed milk and nuts powder. Keep cooking in low flame. Scrape the sides and keep mixing to avoid burning at the bottom.

5.Chop figs into small pieces. Heat ghee in a tadka pan, add raisins and chopped figs fry for a minute.

6.Then add it to the milk nuts mixture. Keep cooking

7.At one stage it will thicken and coat the ladle. That's the right stage, Switch off. Garnish with chopped nuts and serve chilled.

Serve chilled.

Expert Tips

• Choose good quality nuts - I usually pick fresh cashews, badam and pista. Old nuts give less flavor.
• Coarse grind nuts - I have found coarse grind works best, don't over grind or kheer become pasty.
• Fry dry fruits lightly - I added raisins and figs in melted ghee for few seconds. Gives nice aroma and softens fruits.
• Scrap sides while cooking - I usually scrap sides of pan so milk does not stick at bottom.
• Adjust consistency - Kheer thickens as it cools, switch off when it coats ladle lightly. Simmer more if want thicker.

Serving and Storage

Serve this as a dessert during festivals or as a quick treat after meals, either chilled or slightly warm. You can store leftover kheer in fridge for one day, it still tastes good next day too. Avoid storing long because milk and figs release water and kheer may become watery.

FAQS

1.Can I use only one type of nut?

Yes, you can use only cashew or pista. Flavor little changes but kheer still tastes good.

2.Can I add more dry fruits?

Yes, you can add more figs, raisins or chopped dates. I usually adjust according to taste.

3.Can I skip condensed milk?

Yes, you can skip condensed milk. Kheer will be lighter but simmer longer to thicken.

4.Can I make it in advance?

Yes, few hours before serving is fine. Keep in fridge and stir before serving.

5.Can I serve warm?

Yes, you can serve slightly warm. I usually make half warm half chilled sometimes, both taste nice.

If you have any more questions about this Dry Fruits Kheer Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Dry Fruits Kheer Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Mango Phirni is a creamy and delicious pudding made by cooking rice paste with milk and flavored with fresh mango puree. It is smooth, slightly sweet and perfect to serve chilled after a heavy meal. The aroma of saffron and nuts adds festive touch and makes occasions more special.

This dessert has a soft texture and melts slowly in the mouth. Mango gives natural sweetness and color. Rice paste and milk makes it creamy and thick. Nuts add crunch and aroma. It is a simple dessert but looks fancy on table and tastes very comforting. I like serving it in small terracotta bowls because it feels traditional.

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About Mango Phirni

Phirni is a pudding that is creamy, smooth and usually served in small bowls or earthen pots. Mango Phirni is a seasonal version where fresh mango puree is added to milk and rice mixture gives fruity flavor. Pudding is slightly thick, melts in mouth, and nuts gives little crunch.

Rice is ground to semi coarse paste so it cooks faster and gives smooth consistency. Full cream milk is preferred because it make pudding creamy and rich without extra cream. Saffron strands gives lovely aroma and mild color, making it look very pretty. Some keep it very simple with just sugar and rice.

There are many ways to make phirni. Some use rose water or kewra essence, some add dry fruits while cooking. Mango Phirni is sweet, fragrant and very refreshing when served chilled. I soak rice and almonds first, grind them and cook in milk slowly. Then I add mango puree once phirni is cooled down.

I usually make this when mangoes are in season. Chilling at least one hour makes it taste better and look nice. Kids and adults enjoy it and everyone always ask for more.

Mango Phirni Ingredients

• Mango - I added Alphonso mango variety for this recipe. You can use any ripe mango available. This adds fruity flavor and natural color.
• Basmati rice - I have used basmati rice soaked and ground to semi coarse paste. This gives soft texture to phirni.
• Milk - I have used full cream milk. This makes pudding creamy and thick. You can use any fresh full cream milk.
• Sugar - I have used sugar to sweeten the phirni. Adjust as per mango sweetness.
• Saffron strands - I add this for aroma and slight color. I soak them in warm milk before adding.
• Almonds - I just soaked almonds and ground them with rice. This adds mild crunch and nutty flavor.
• Pistachios - I chopped pistachios are for garnish. This adds color and crunch. You can use any nuts of your choice.     

Why This Recipe Works

• This recipe use semi coarse rice paste which makes phirni smooth.
• The full cream milk in this recipe gives creamy texture.
• It's naturally sweet and fruity because it has mango puree.
• It has a nice aroma, color, and texture from the saffron and the nuts.
• This can be served in small bowls or earthen pots, perfect for special occasions.

Similar Recipes

• Mango mousse
• Chocolate mousse
• Oreo mousse
• Strawberry cheese cake
• Strawberry fool

How to make Mango Phirni Step by Step

1.Rinse basmati rice and soak in water for few minutes. Soak badam in water, then remove the skin. Drain water from rice and transfer almonds, rice to a mixer jar along with little milk. Grind it to a semi coarse paste. When you touch it you should be able to feel the texture, Set aside.

2.Take a heavy bottomed wide pan and boil milk. Let it simmer for 10 minutes, When its reduced add the rice badam mixture.

3.Take a tablespoon of warm milk in a bowl and soak saffron , set aside. Cook for few minutes until rice is cooked. Check whether rice is cooked soft, else cook for 5 more minutes. Once rice is cooked add sugar. Give a stir.

4.Now add saffron milk and let it simmer.Once the mixture is thick more like pudding consistency switch off.

5.From this step its all done off the stove. Let it cool down. Mean while take chopped mangoes in a mixer and grind to a smooth paste.

6.Add this mango pulp to the cooled rice pudding. Mix well. If you feel its too thick, then add little milk.

7.Stir well. Spoon the mixture into any serving bowl. Traditionally phirni is served in earthen pots so I used my terracotta bowls. Garnish with chopped nuts and saffron strands. Chill it at least for an hour and Serve.

Serve chilled, yum!!

Expert Tips        

• Grinding - I usually grind soaked rice with almonds to a semi coarse paste. Don't make it very smooth else it will lose texture.
• Cooking milk - I simmer milk slowly and keep stirring after adding rice paste to avoid lumps or burning.
• Consistency - The consistency should coat the spoon like pudding. If it is too much thick, add few tablespoon milk before serving.
• Chilling - I just chill them for at least one hour before serving. This enhances flavor and texture.
• Flavor - You can add any flavor of your choice like pine apple, strawberry, banana.  

Serving and Storage

Serve Mango Phirni chilled as dessert after meal or at parties. Leftover phirni can be stored in fridge for one day. If it become too thick after refrigeration, add little milk and stir before serving.

FAQS

1.Can I use any mango for phirni?

Yes you can. Alphonso is sweeter and aromatic but any ripe mango work well.

2.Can I skip saffron?

Yes you can. Phirni will still taste good but color and aroma will be mild.

3.Can I make it without nuts?

Yes you can skip almonds or pistachios. It still tastes creamy and delicious.

4.Can I make it ahead?

Yes you can prepare phirni few hours in advance and chill in fridge. It tastes even better when chilled.

5.Can I use low fat milk?

I do not recommend. Full cream milk gives best texture and taste. Low fat milk make it thin and less creamy.

If you have any more questions about this Mango Phirni Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Mango Phirni Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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