Phirni is an Indian rice pudding made by cooking ground rice with milk. It’s usually flavored with saffron, but I love this Mango variation a lot. I have used canned mango puree to make this phirni. If mangoes are in season, you can use fresh puree as well. Here is the recipe.
All you need is
Full cream milk – 1 lt
Rice – 14 cup
Ghee – 1 tsp
Saffron – a pinch
Sugar – 34 cup
Rose water – 12 tsp
Mango puree – 1 and 12 cup
Dry fruits for garnishing
Method of preparation
Wash and soak rice for an hour.
Drain the water and blend the rice in a blender to make a coarse powder.
Add very little water if required.
In a heavy bottom pan, add ghee.
When the ghee is hot, add the milk.
Let the milk come to a boil.
Add the rice and saffron to the milk.
Simmer the heat and cook till the milk is reduced to 12 and phirni has reached the desired consistency.
Keep in mind that it will further thicken on cooling.
Add sugar and rose water.
Cook for a minute.
Switch off the heat and add mango puree.
Transfer the phirni in earthen bowls.( or regular if not available )
Garnish with slivered almonds and pistachios.
Chill for a few hours before serving.