By Devi Poojari
March 27, 2024
A creamy rice pudding flavoured with sweet mangoes – the phirni can be served cold or warm, depending on how you enjoy it most. This dessert, which can be made well in advance can also be topped off with chunks of fresh mango for a double summer blast.
1 cup chopped mango ¼ cup rice flour 3 cups milk 4 tablespoons sugar 1 tablespoon sliced pistachios ½ teaspoon cardamom powder 1 teaspoon crushed rose petals ½ tablespoon sliced almonds, for garnish
Blend the chopped mango into a pulp until smooth and set aside while you heat the milk on a low flame in a saucepan.
Once it comes to a boil, add the rice flour and stir constantly to avoid lumps.
Add in the sugar and continue to stir to avoid clumps in your phirni, until the mixture starts to thicken.
Once it reaches the desired consistency where it is still semi-solid, turn off the heat and add the cardamom powder, sliced pistachios and rose petals.
Combine well and cool slightly before stirring in the reserved mango pulp.
Transfer into serving cups and allow it to set in the fridge for a few hours before garnishing with the sliced almonds and serving.