Phirni is an Indian sweet ground rice pudding. It is made with soaked basmati rice pest, milk, various nuts, sugar, and scented with cardamom powder or saffron, or rose water. Mango phirni is a fruity twist of the classic phirni and it is just a variety of it. I used condensed milk instead of sugar and used store-bought mango pulp for extra flavor and taste as mango is my favorite fruit.
Prep Time: 15 mins
Making Time: 25 Mins
Serving: 12 small bowls
1 littler whole milk
10 ounce condensed milk (Or add more according to your taste)
10 ounce sweetened mango pulp (Store-bought)
1/2 cup basmati rice
2 tablespoons golden raisin (chopped)
2 tablespoons of cashew nuts (chopped)
2 tablespoons of pistachios(chopped)
few saffron strands for garnishing
1 tablespoon more chopped pistachios for garnishing
Wash and soak the basmati rice for 2 hours.
Blend it to a coarse pest in a blender.
Boil the whole milk and add the rice pest and keep boiling, stirring continuously to avoid lumps to the bottom.
When the rice pest is cooked and the consistency is thickened, then add the condensed milk and mango pulp and mix well.
Next, mix the chopped pistachios, cashew, and raisins while stirring again and mix well.
Then pour them into small serving bowls.
Garnish with chopped pistachios and saffron strands.
Let them chill in the refrigerator for a few hours.
Remove and serve chilled Mango phirni and enjoy!