Source: www.thetastesofindia.com
Ingredients:
- 1/2 cup basmati rice
- 4 cups milk
- 1/2 cup sugar (adjust to taste)
- 1 ripe mango, peeled and pureed
- 1/4 teaspoon cardamom powder
- A pinch of saffron strands
- Chopped almonds and pistachios for garnish
Instructions:
- Rinse the basmati rice under running water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
- Grind the soaked rice into a coarse paste using a blender or food processor.
- In a heavy-bottomed pan, heat the milk over medium heat until it comes to a boil. Stir occasionally to prevent the milk from sticking
to the bottom of the pan. - Add the ground rice to the boiling milk, stirring continuously to prevent lumps from forming.
- Cook the mixture on low heat, stirring occasionally, until the rice is fully cooked and the mixture thickens to a creamy consistency.
This may take around 30-40 minutes. - Add sugar to the rice-milk mixture and stir until the sugar is fully dissolved.
- Add the mango puree, cardamom powder, and saffron strands. Mix well.
- Cook for another 5 minutes, stirring occasionally, to allow the flavors to blend together.
- Remove the pan from heat and let the phirni cool to room temperature.
- Once cooled, pour the phirni into individual serving bowls or a large serving dish. Refrigerate for at least 2-3 hours to allow it to set.
- Garnish with chopped almonds and pistachios before serving.
- Serve chilled and enjoy the creamy and flavorful Mango Phirni!
Note:
You can adjust the sweetness of the phirni by adding more or less sugar, depending on your preference. You can also add a few strands of saffron to warm milk and use it as a garnish on top for a more aromatic touch.
Indulge in the delightful combination of mango and creamy rice pudding with this Mango Phirni recipe. It’s a perfect dessert to enjoy during the summer season when mangoes are at their peak.