Mango Phirni / Indian Rice Pudding
Mango Phirni / Indian Rice Pudding is a delicious dessert made from ground rice, milk, nuts and essence and is rich and creamy in taste.
Ingredients
- 1 l Milk
- ΒΌ cup Basmati Rice
- Sugar as per the sweetness of the mangoes
- 1 cup Mango Puree (I have used alphonso mango)
- 2 tbsp Almond powder
- Sliced almonds
- Pistachio nuts for garnishing
- Rose essence
- Ghee as required
- 1 tsp Cardamom powder
- 2 tbsp khova / milk solids (optional)
Instructions
- Soak the basmati rice for around 40 min. Drain the water, pat dry it using kitchen towel. Grind it in the mixer to get a coarse powder.
- Lightly fry the sliced almonds and pistachios in ghee. Keep aside.
- Prepare the mango puree and mix the cardamom powder with it. Keep aside.
- Bring the full cream milk to boil and once the milk is reduced little, say after 10 min, add the ground rice.
- Cook on low heat, keep stirring in between. Take care lump should not form. So stirring is important here.
- Once the phirni is reduced to half, add the sugar accordingly. Keep stirring on low heat. If you are using khova, add it now.
- By this time, phirni should be thickened around 70%. Add the almond powder. Mix it well. Cook on low heat for another 5 minute.
- Phirni will thickened more, once it is cooled down. So adjust the consistency accordingly.
- Once the phirni is cooled down, stir in the mango puree. Blend it very well. Add few drops of rose essence or any other essence.
- Garnish the phirnis with sliced almonds and pistachios.