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:
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.
- Let the Mango Phirni cool down a bit before transferring it to serving bowls.
- Garnish with additional sliced pistachios or blanched almond slivers.
- Refrigerate the phirni for a few hours to allow the flavors to meld.
- Serve chilled and enjoy this delightful mango-infused dessert with your loved ones!
Mango Phirni is perfect for festive occasions, weddings, or any special celebration.
