Mango Phirni

Preparation

1. Rinse basmati rice for a couple of times in water. Then, spread it on a plate and let the grains dry. You can also spread it on a small kitchen towel.
2. After the rice grains are dried, take the rice grains in a grinder jar.
3. Grind till you get a semi-fine granular consistency, like that of rava or sooji. Set aside.
4. When the rice is getting dried, you can peel, chop mango and add the mango cubes in a blender or grinder.
5. Blend till smooth. Keep the mango pulp aside.
6. Also, slice or chop pistachios and dried rose petals if using.

Making mango phirni

1. Take milk in a thick bottomed kadai or pan and heat it on a low flame. Do stir at times so that the milk does not scorch from the base.
2. When the milk begins to boil, then add the ground rice granules. Stir very well.
3. Next, add sugar. Stir well and cook the mixture on low heat, stirring at intervals.
4. The milk will thicken as the rice gets cooked.
5. Keep on stirring in breaks so that lumps are not formed. Also, scrape the sides often and add it to the simmering milk.
6. By the time the rice granules get cooked, the phirni would thicken considerably. At this stage, you have to stir continuously, so that the phirni does not brown or burn from the base.
7. Switch off the heat, when you reach a thick consistency and the rice is cooked.
8. Add sliced or chopped pistachios, cardamom powder and chopped dried rose petals. You can also add rose water instead of rose petals. Saffron also gives a good flavor, so you can also add a pinch of saffron.
9. Mix well and remove the pan from heat. Cover the pan and let the phirni cool to room temperature.
10. Once the phirni has cooled, it will thicken more. After adding the mango puree, it will again come to a fluid consistency.
11. Add the mango puree and mix very well to a uniform consistency. If you feel the mango pudding mixture is too thick, then you can add 2 to 3 tablespoons of warm milk to it.
12. Now, spoon the Mango Phirni in bowls.
13. Garnish with sliced pistachios or rose petals.
14. Cover the bowls and refrigerate the phirni for 3 to 4 hours. If in a hurry, then keep the bowls covered in the freezer for 30 to 45 minutes. Then, remove and refrigerate before you serve.
15. Serve Mango Phirni as a cold dessert.