Ingredients

The following ingredients have 4 Servings
  • 1 litre whole milk (full-fat milk)
  • 1/4 cup raw white rice
  • 1 teaspoon ghee
  • 1 pinch saffron strands
  • 1/4 cup sugar (or to taste)
  • 1 cup mango puree (fresh or canned)

Instruction

  • Rinse rice 2-3 times with water and soak it in 1 cup of water for an hour.
  • Drain the water and add the rice to a blender. Blend to make a coarse paste.
  • Heat ghee in a heavy bottom pot over medium-high heat.
  • When the ghee is hot and shimmery, add milk to the pot and bring the milk to a boil. Stir frequently throughout cooking to avoid scorching at the bottom of the pan.
  • Once the milk comes to a boil, reduce the heat to low.
  • Add the coarsely ground rice and saffron to the pot and cook until the phirni is reduced (40-45 minutes). Stir frequently.
  • Keep scraping the sides of the pan at regular intervals and add the solidified milk back to the pan.
  • Note – The ready phini has a thick custard-like consistency. It is thicker than the kheer and thinner than rabdi.
  • Once the phirni has reached the desired thickness, add sugar and cook for a minute. You can adjust the amount of sugar as per your taste.
  • Remove the pan from the heat and cover it with a lid to prevent the formation of a cream layer (malai) on top. Let the phirni cool down to room temperature.
  • Once cooled, add mango puree to it and mix well.
  • Check for sugar and add more if needed.
  • Transfer mango phirni to earthen bowls (or normal bowls) and cover with cling wrap. Refrigerate for 5-6 hours. Garnish with slivered pistachios, dried rose petals, and mango cubes, and serve chilled.