Mango Phirni

Prep Time: 5min
Soak Time: 30min
Cook Time: 30min
Total Time: 1hr 5min
Yield: 6-8 Servings

Ingredients

1.5 Litres Whole Milk, full fat
1 Cup Mango Puree
1/4 Cup Basmati Rice, soak in water for 30 minutes & drain
3 Tblspn Water
1/4 Tspn Green Cardamom(Ellachi) Powder
1 Tin(397ml) Sweetened Condensed Milk or Milkmaid
2 Tblspn Ghee/Clarified Butter
2 Tblspn Cashew Nuts
3 Tblspn Almonds
2 Tblspn Pistachios

Directions

• Add cashews, almonds, pistachios to a blender & blend into a coarse powder as shown in the below picture. 

• Transfer to a bowl & keep aside.

• Boil milk in a heavy bottomed pan on a medium flame.
• Meanwhile, add soaked rice with 3 tablespoons of water to a mixie jar & grind to a smooth paste.

• When milk comes to a boil slowly add rice paste by stirring continuously so that lumps are not formed & cook for 15-20 minutes or until rice is cooked on a medium-low flame by stirring occasionally (make sure milk does not get burned at the bottom).

• Now add sweetened condensed milk, green cardamom powder & mix everything well. 

• Cook for another 3-5 minutes by stirring occasionally & turn off the flame. Transfer to a serving bowl.
• Heat ghee in a pan; add prepared nuts powder & saute for 2-3 minutes or until golden brown & turn off the flame. Add it to phirni & mix everything well. 

• Let it cool at room temperature & cover the bowl with a lid. Consistency of the phirni becomes thick once it gets cool down. 

• Add mango puree & mix everything well.

• Refrigerate for atleast 2 hours before serving.

Note: Stays fresh for 2 days when refrigerated. If you like phirni to be more sweet just add 2-4 tablespoons of sugar or add as needed while adding condensed milk.