Mango Phirni Recipe
An easy-to-make pudding for Mango lovers!
Summary
Preparation Time5 MinCooking Time20 Min
Ready In25 MinDifficulty LevelEasy
Health IndexHealthyServings5
Ingredients
Mango Pulp - 0.5 cup
Rice grains - 2 tbs
Whole or 2% Reduced Fat Milk - 2 cup
Sugar - 1 cup or more according to preference
Elaichi/Cardamom powder - 0.25 tsp
Choice of nuts (almonds, kishmish, pistachios, cashews) - 3 tbs
Clarified Butter/Ghee - 1 tbs or more according to preference
Saffron strands - a few.
Directions
Coarse grind rice grains such that each grains breaks into 2 or 3 pieces.
Boil Milk and add the ground rice grains and cook for about 10 minutes stirring in-between. Add sugar and cardamom powder and continue cooking until the rice seems cooked (approx another 5 minutes).
Heat a small wok. Add clarified butter, once it melts, add the nuts and give it a stir. Remove as soon as nuts begin to change color and add it to the cooked rice-milk mixture.
Let it cool. Add mango pulp and milk well. Garnish with saffron and refrigerate for at least 1 hour.
Serve chilled.
Boil Milk and add the ground rice grains and cook for about 10 minutes stirring in-between. Add sugar and cardamom powder and continue cooking until the rice seems cooked (approx another 5 minutes).
Heat a small wok. Add clarified butter, once it melts, add the nuts and give it a stir. Remove as soon as nuts begin to change color and add it to the cooked rice-milk mixture.
Let it cool. Add mango pulp and milk well. Garnish with saffron and refrigerate for at least 1 hour.
Serve chilled.
