Name: Mango Phirni recipe by Priyanjali Joardar at BetterButter
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: Full fat milk - 1/2 Litre; Skim milk - 1/2 Litre; Basmati rice - 1/3 Cup; Mango pulp of two Alphonso mangoes; Sugar - 1/3 Cup; Cardamom powder - 1 teaspoon; Blanched pistachios - 1/4 Cup

Ingredients Serving: 4

Full fat milk - 1/2 Litre
Skim milk - 1/2 Litre
Basmati rice - 1/3 Cup
Mango pulp of two Alphonso mangoes
Sugar - 1/3 Cup
Cardamom powder - 1 teaspoon
Blanched pistachios - 1/4 Cup

Instructions

Wash and soak the basmati rice for two hours. Grind it coarsely with some water.
Take the milk in thick bottom pan and bring it to boil.
Add the ground rice and constantly stir to prevent forming lumps.
Cook it on low flame till the rice is done. Occasional stir to prevent it from sticking to the bottom.
When the phirni reaches its desired thickness add sugar and cardamom powder. Give it a stir, boil for another 2-3 minutes before turning off the flame.
Once the phirni comes to room temperature add the mango pulp.
Transfer to bowls and garnish with some mango pulp and pistachios.
Store in the fridge for 4-5 hours before serving.

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