Mango Coconut Phirnee

By Nishi Ruchir

Apr, 26th

647

Servings

4 persons

Cook Time

45 minutes

Ingredients

5 - 7

Ingredients

Basmati rice 100 grams
Sugar 1/2 cup
Mango puree 1 cup
Coconut milk 1 cup
Milk 750 ml
Kesar 5 strands
Elaichi 1 tsp

Instructions

Wash and Soak rice in water for 2 hrs. Now drain the rice and crush it to a semi fine powder.
Heat milk in a heavy bottom pan. In a container mix coconut milk and rice powder well. Add the rice mix to the boiling milk and stir well with no lumps remaining. Keep on stirring nonstop to be lump free.
Add sugar and keep on stirring. Now if the mixture is thick add mango puree and keep on stirring.
Check the sugar, add more if required. Its done once thick. Let the mixture cool.
When its cool set them in beautiful bowls. It sets best in clay pots. Set the bowls in freeze for serving. Garnish with fresh mango pieces and mango cream. I topped it with granola to add a little crunch to it.

Notes/Tips

While cooking the phirnee it may stick the bottom so be quick and attentive while stirring.

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