Mango Phirni

Phirni is a thick, creamy rice pudding born in Northern India. This is slightly different from the regular kheer, which is made out of whole rice grains. Usually in phirni preparation the rice is soaked, ground, cooked in milk, and then set in individual earthen dishes. This setting gives the pudding a very different earthy flavor.

Now, as the season has given lot of mangoes, it is unfair not to include this king of fruits in any dish or every dish. So, here comes another summer treat in Mango Phirni.

Ingredients

2 tbsp basmati rice
½ liter full cream milk
½ cup sugar
½ cup mango puree
1 cardamom, powdered
Pistachio and chopped mango for garnishing

Method

• Rinse and soak the rice for an hour. Drain and grind rice to a course paste with little water.
• Heat milk in a heavy bottomed pan, and let it start boiling.
• Pour in the grounded rice, mix well, let it simmer until the mixture thickens whisking continuous.
• Add sugar, cardamom power, combine well and cook for couple of minutes until the sugar dissolves.
• Switch off the flame and add mango puree and combine until everything form a homogeneous mixture.
• Immediately pour it into earthen pots or any regular bowls.
• Garnish with chopped mango and pistachio.
• Serve chilled.

Note:

• Do not leave the stove after adding the grounded rice, as it may stick to the bottom of the pan.
• Keep stirring the mixture while cooking.
• Quantity of sugar depends on sweetness of mango.
• Switch off the flame just before you get the desired consistency, as it thickens while refrigeration.