Mango Phirni Recipe

Take a quarter cup of basmathi rice and rinse it twice. Dry it in a soft muslin cloth under a ceiling fan for about half an hour approximately or at least twenty minutes.

Meanwhile, heat a thick bottomed skillet and pour in three cups of thick fat milk and let it boil in low flame. Use a long and thick ladle to stir in the milk continuously, so that it does not get scorched at the bottom.

Just after a while, drop in the dried basmathi rice in a blender and make a slightly coarse paste out of it and sprinkle in a little water while blending.

By this time the milk would have boiled well, and now plop in the rice paste gently while stirring the milk constantly with one hand.

Let the flame continue to be in low mode, and keep stirring for a few minutes and let the rice get cooked up and crush out the one or two lumps you find here and there. You will see a thick white mixture with a nice aroma and you can sense the smell of cooked basmathi rice.

At this stage, add the measured quantity of sugar and mix up well and now the mixture will loosen up a bit and it will thicken with uninterrupted stirring for a while. When it turns aromatic and reaches the right (reasonably thick and gloopy) consistency, just turn off the flame and allow it to cool down for a few minutes.

Subsequently, drop in two cups of mango chunks and blitz for two or three pulses and make fine and thick puree out of it. Squirt in the puree straight into the rice and milk mixture in the skillet (after it comes to the room temperature) and swish in for a while until it gets blended completely. Tip in half a teaspoon of cardamom powder along and finally squirt in a little rose water and mix altogether. Now the mango phirni is almost done.

Transfer it to a freezer container and tip in a few saffron strands on top and let it cool for a while. Garnish with some grated Almonds, Pistachios and cashews while serving.