Season Special Mango Phirni
Mangoes are rich in vitamin A and thus it helps in averting night blindness, softening of the cornea, and reducing the aridness in the eyes of kids.
Ingredients
- 1½ tbsp Basmati Rice
- ½ cup Mango pulp
- 2 tbsp Sugar/Brown sugar/palm sugar
- 2 cups Milk Can use almond or soy milk also
- 1 Cardamom
- 5 Cashews Grated
- 5 Pistachios Grated
- 5 Almonds Grated
- 2 tsp Ghee
- 3 to 4 strings Saffron
Instructions
- Keep all the ingredients ready. Wash and peel mangoes. Mash or puree the mangoes, keep it ready. Rinse rice well and soak it in water along with cashews & almonds for at least 15 minutes. Peel the skin of almonds if desired. Set aside. In a thick bottomed pan, take 2 cups of milk and simmer it for 10 minutes.
- In a blender grind soaked cashews & badams and rice together to a slightly coarse paste by adding little water. Set aside.
- Once the milk becomes slightly thick, add rice paste. Also add crushed cardamom and mix well. Now cook everything in a low flame for 10 to 12 minutes or until rice gets cooked well. Make sure to stir it occasionally otherwise the rice may stick at bottom.
- Once the rice is cooked, add sugar and saffron. Mix well and cook until it becomes thick and pudding like consistency is reached. It may take 5 to 7 minutes.
- Once the phirni is ready, add mango pulp. Mix well and turn off the flame. Once the mango Phirini is cooled down, pour it in serving bowl and refrigerate it for at least one hour .
