- Wash ¼ cup white rice 2-3 times with water and soak it in 1 cup water for an hour. Drain the water and add the rice to a blender. Blend to make a coarse paste. Heat ghee in a heavy bottom pot over medium high heat. When the ghee is hot and shimmery, add 1 liter whole milk to the pot and bring the milk to a boil. Keep stirring the milk. Once the milk comes to a boil, reduce the heat to low. Add the coarsely ground rice and 1 pinch saffron to the pot and cook until the phirni is reduced to ½. Keep stirring frequently. Add ¼ cup sugar and cook for a minute. Remove the pan from the heat and let the phirni cool down completely. Once cooled, add 1 cup mango puree to it and mix well. Transfer the phirni in bowls and refrigerate for 5-6 hours. Garnish with slivered pistachios, dried rose petals, and mango cubes and serve chilled.
Mango phirni
#myrecipe
By Arun Kumar
Mar, 13th
539
Servings
2 persons
Cook Time
50 minutes
Ingredients
4
- 6
Ingredients
- Milk
- Rice
- Ghee
- Saffron
- Sugar
- Mango puree
