Mango Phirni is a sweet prepared by mixing aamras and Phirni. You can read Phirni's recipe here.
Today I will be sharing two variations of Mango phirni. In the first method, you can serve phirni and aamras in layers as shown in the image below.

You can be creative here by adding dry fruits in the layers or by adding something green like... fennel seeds. I would love to see your creativity. So, don't forget to share your Phirni pictures and your experience with me in the comment section below.

The second method is by mixing aamras and phirni. It is awesome in both the ways. Remember that you don't need to cook once you have added mango pulp and phirni otherwise the milk will curdle.
This is how it will look.


For Aamras:

Mangoes - 3-4
Sugar / Jaggery - 2 Tbsp or to taste
Cardamom powder - 1/4 tsp

For Phirni:

Milk (Full Fat) - 1 litre
Rice - 2 tbsp
Sugar - to taste (Optional)
Jaggery - 3tbsp
Cardamom Powder - 1/4 tsp
Dry Fruits:
Dates - 3-4
Raisins - 3-4
Almonds - 3-4
Cashews - 3-4
Pistachios - 3-4


For Aamras:
  • In a blender add chopped mango pieces and sugar. Blend it. 
  • Mix Cardamom powder.
  • Aamras is ready. Keep it aside.

For Phirni:
  • Soak rice for 2-3 hours.
  • Grind it into a smooth paste.
  • Boil milk. Once it is boiled keep it on low flame.
  • Add Rice paste.
  • Keep on stirring it occasionally.
  • Stir it more frequently when it starts becoming thick.
  • Add jaggery and cardamom powder after about 30 mins. 
  • Add finely chopped dry fruits and keep on stirring it. Keep some Dry fruits aside for garnishing.
  • When you think it has reached desired thickness then you can turn off the stove. It will take approx 45 mins to 1 hour 15 minutes. It depends on how thick you want it to be.
  • Phirni is served chilled. So keep it in the refrigerator for some time.
  • If you want to serve like the first image then do the layerings with phirni and aamras. You can do slant partition also as phirni's consistency will be so thick.
  • For mango phirni like in the second image, Mix mango pulp and Phirni and garnish with dry fruits.
  •  Mango Phirni is ready!!! 
Here comes my third dish for Mango month! I hope you have checked my other mango recipes, i.e. Mango Rice and Mango Shrikhand. Raw mango chutney comes with several variations! Spicy, sour, sweet and sour, very sweet, less sweet.. seriously!! endless flavoursπŸ˜‹

Today I will be sharing the recipe of Raw mango and Ivy gourd chutney. This chutney is really sour!!! If you don't like sour chutneys then you can reduce the quantity of raw mango.You can also try adding jaggery or sugar if you want it to be sweet and sour. It is a no onion and garlic recipe can be prepared with minimal ingredients! So here goes the recipe for raw mango and ivy gourd chutney: 


For Chutney:

Raw mango - 1(Medium size)
Ivy Gourd - 500 gm
Green chillies - 4-5
Oil - 1 tsp
Cumin Seeds - 1 tsp
Turmeric - 1/4 tsp
Salt to taste

For Tadka:

Ghee - 1 tbsp
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Chana dal - 1/2 tsp
Curry leaves - 7-8
Asafoetida - 1 pinch


For Chutney:

  • Heat oil in a pan.
  • Add Cumin seeds. Let it splutter.
  • Add turmeric powder, chopped green chillies and chopped ivy gourd.
  • Let them cook on medium - low flame for about 20-25 mins. Keep on stirring occasionally. 
  • Turn off the flame when ivy gourd is cooked.
  • Keep it aside and let it cool.
  • Remove seed from raw mango and roughly chop it.
  • Put Chopped mango and Ivy gourd in a Mixer. Blend it 2-3 times for 3-4 seconds.

For tadka:

  • Heat ghee in a tadka pan.
  • Add chana dal and urad dal. When it starts becoming golden, add mustard seeds. Let it splutter.
  • Add Asafoetida.
  • Add curry leaves and turn off the stove immediately.
  • Add this tadka to the chutney. Mix it well
  • Tadaaa!!! Raw mango and Ivy gourd chutney are ready!
Do try this recipe. I love it when people try my recipes and experiment more with my recipes. Don't forget to share your experience in the comment section below. 😊 

More Mango recipes coming soon....

Mango rice is prepared with raw mango. It is popular in Andhra Pradesh, Karnataka and Tamil Nadu.  It is very easy to prepare. It can be prepared in less than 15 mins. Its preparation is similar to Lemon Rice. State wise there is a variation in the preparation of mango rice. Today I will be sharing Andhra style Mango rice recipe.  

I posted this pic on Instagram at the time of Ugadi as this is a Ugadi special recipe in Andhra but forgot to share the recipe then. πŸ˜› This month I am planning to share all the mango recipes only. This is my second Mango recipe. I hope you have checked out my first mango recipe i.e, Mango Shrikhand

Please comment the name of your favourite mango recipe. I will be more than happy to share the recipe.


Cooked Rice - 3 cups
Raw Mango - 1
Fenugreek powder - 1 pinch (Optional)
Turmeric - 1/4 tsp
salt - to taste

For Tadka:

Ghee/Oil - 2 tsp
Dried red chilli - 1-2
Curry leaves - 8-10
Mustard seeds - 1/2 tsp
Urad dal - 1 tsp
Chana Dal - 1tsp
Asafoetida - 1 pinch

Method :

For extracting mango juice:

  • Grate raw mango with skin. 
  • In a tadka pan boil some water.
  • Add grated mango in water. Let it boil for some time. 
  • Mango juice is ready!
  • The quantity of mango juice that you want to add in rice will vary as per your taste and also on how sour raw mango was. 

For Mango rice:

  • Mix mango juice, salt, turmeric, Fenugreek powder and rice.
  • Rice should be hot when you are mixing these.

For Tadka:

  • Heat ghee/ oil in a tadka pan.
  • Add Chana dal, urad dal. When they become slightly golden in colour then add dried red chillies, mustard seeds, asafoetida. Let them splutter. 
  • Turn off the stove and add curry leaves.
  • Tadka is ready!
  • Add this tadka to mango rice. Mix it well. Mango rice is ready!

Srikhand is Indian sweet prepared with hung curd. It is very easy to prepare and can be prepared in less than 5 mins if hung curd is ready!!!Adding mango in shrikhand takes it to another levelπŸ˜‹ So here goes the recipe for mango shrikhand.

Preparation time: 3 hours 
Cooking time: 5
Serves: 3


Mango - 1
Full fat Curd - 500 ml
Sugar (Powdered)- 3 - 4 tsp
Cardamom powder - 1/4 tsp
Fennel seeds(Saunf) - 1 tsp (Optional)
Cardamom - 4 - 5 (Optional)
Dry fruits - Any


For hung curd:

Tie curd in a muslin cloth and hang it for 2-3 hours.
Squeeze water after 2-3 hours. Hung curd is ready.

For Shrikhand:

Extract mango pulp and blend it well with sugar and hung curd.
Add cardamom powder and mix it well.
Srikhand is ready.


Dry roast cardamom and fennel seeds for about a min on medium flame.
Put them into a mixer with sugar to get a coarse powder.
Layer it with Srikhand as in the pic.
Top it with grated dry fruits. You can add dry fruits in layers too.
You can serve it immediately or refrigirate for some time before serving.

Golden milkshake or turmeric milk has endless benefits. It purifies the blood, builds immunity, relieves stress, boosts digestion, reduces arthritic pain, acts as a good sleep aid, great for skin and the list goes on and on...  I can write a blog only for explaining the benefits of turmeric milk! I love it when such super healthy foods are super tasty too. Just have a look at this pic!

 Mouthwatering!!!πŸ˜‹ Isn't it? I have one more good news for you. this super healthy + super tasty + good looking drink can be prepared in less than 5 mins! πŸ˜ƒ 


Turmeric - 1 tsp
Milk - 250ml
Honey - 1 tsp(or as per your taste)
Pepper(Optional) - 1/4 tsp
Almonds(Optional) - 2 - 3

Method 1- Chilled:

  • Add chilled milk, honey and turmeric in a blender.
  • You can also add finely chopped almonds or any dry fruit of your choice. 
  • Blend it well.
  • The Golden milk shake is ready.

Method 2- Hot (Best for common cold and cough):

Use raw turmeric for this method. It is much better than turmeric powder. Raw turmeric looks like ginger. It is available in local markets. However, if you don't get raw turmeric then you can use turmeric powder.
  • Peel and grate turmeric. You can use gloves while doing this.
  • Add 1/2 tsp grated turmeric and pepper in milk. 
  • Let it boil.
  • Mix honey and drink it hot. 
  • It is one of the best remedies for  cough and cold.

Khoba roti is a Rajasthani dish. It is thick, crispy outside and chewy inside. It is served with dal or any thick gravy. when I saw it for the first time, my expression was like this πŸ‘‰πŸ˜. It is so enticing!!! Isn't it? Above all no master chef skills are required to prepare this beautiful dish. Yes! not even for this amazing pattern. How?!😦 Well, read the recipe to figure out. 


Wheat Flour - 1 cup (150 grams)
Cumin Seeds - 1/4 tsp
Salt - to taste
Ghee -  2 tbsp approx.


For Dough:

  • Mix wheat flour, cumin seeds, salt and 2 tsp ghee. 
  • Now add little water to form slightly hard dough.
  • Keep it aside for about 20-25 mins. 
  • Grease your hand with oil and knead the dough until smooth.

For Roti:

  • Place a slightly big dough ball on the rolling plate and roll into 1/2 cm thick.
  • Start pinching it to give the pattern as shown in the image above. 
  • It's time to be creative! You can use tongs/ scissors also to create so many patterns. I would love to see your creativity. Please share your roti's pic in the comment section below.
  • Place it on a preheated pan with the pattern facing upwards. Reduce the flame. Let it cook very slowly. 
  • Pinching part can also be done after placing it on the pan.
  • When it is cooked from one side and gets brown spots then flip it. Let it cook from other side too. It is cooked on very low flame so it takes about 10-12 minutes to be cooked properly from both the side. 
  • Roti is ready! Spread about 1 tsp ghee on it.
  • Enjoy it with thick dal or thick spicy gravy of your choice.