Certainly! Mango Phirni is a delightful Indian dessert that combines the richness of creamy rice pudding with the sweetness of ripe mangoes. Here’s a step-by-step recipe for making Mango Phirni:

Table of Contents

Ingredients:

50 grams basmati rice or normal raw rice

1 cup chopped mango
3 cups full-fat milk
4 tablespoons sugar

½ teaspoon cardamom powder
Additional sliced pistachios or blanched almond slivers for garnish

Instructions:

Rinse 50gramsof basmati rice a couple of times in water. Spread it on a plate and let the grains dry.

Once the rice grains are dried, grind them in a grinder jar until you get a semi-fine granular consistency, similar to rava or sooji. Set aside.
Peel and chop 1 large mango. Blend the chopped mangoes until smooth to get 1 cup of mango pulp.
Take 3 cups of full-fat milk in a thick-bottomed kadai or pan and heat it on low flame. Stir occasionally to prevent scorching.

When the milk begins to boil, add the ground rice granules. Stir well.
Next, add 4 tablespoons of sugar. Cook the mixture on low heat, stirring at intervals.
The milk will thicken as the rice gets cooked. Keep stirring to avoid lumps and scrape the sides often, adding it back to the simmering milk.

By the time the rice granules are fully cooked, the phirni will thicken considerably.
Add the mango pulp and mix well. Cook for a few more minutes until everything is well combined.
Turn off the heat and add cardamom powder, sliced pistachios, and dried rose petals (or rose water). Mix thoroughly.