Phir Na Maango - Mango Phirni!

Phir Na Maango - Mango Phirni!

We couldn't possibly let the season's last lot of ultra sweet mangoes go without whisking up a fitting goodbye treat. Thick and creamy, this recipe for Phirni handed down through generations has in all possibility been tweaked scores of times to suit different tastes and incorporate, as in this case, a seasonal fruit to only enhance its richness. In the custardy depths of this sweet Mango Phirni, not only are memories hidden, but the smiles that manifest in the here and now that we won't forget, ever.

Phir Na Maango - Mango Phirni!

Mango Phirni

(Serves 4)

Phir Na Maango - Mango Phirni!We couldn't possibly let the season's last lot of ultra sweet mangoes go without whisking up a fitting goodbye treat. Thick and creamy, this recipe for Phirni handed down through generations has in all possibility been tweaked scores of times to suit different tastes and incorporate, as in this case...

Summary

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    Ingredients

    Full-cream milk
    ½ Litre
    Rice, washed and soaked for 30 minutes
    3 Tbsp
    Almonds, soaked and skinned
    10
    Grated khoya (Milk solids or substitute whole milk powder)
    ¼ Cup
    Cardamom powder
    ¼ Tsp
    Sugar or to taste
    ½ Cup
    Saffron soaked in warm milk
    Pinch of
    Small ripe mango, skinned, pitted and pureed
    1
    Mango, skinned, pitted and cut into moons for topping
    1 half
    Chopped pistachios
    2 Tbsp

    Steps

    1. Bring the milk to boil in a heavy-bottomed pan and simmer for about 10 minutes, stirring often.
    2. Grind the rice and almonds separately to a coarse consistency. Do not make it a paste. You should be able to see lots of tiny bits of rice or almonds. This is necessary in order to have the correct consistency in the phirni.
    3. Add the rice and almonds to the milk and cook, stirring almost constantly, for about 8-10 minutes or until the rice is cooked and the milk thickens.
    4. Stir in the sugar and cardamom. Cook for 2 minutes, stirring constantly. Then take the pan off the heat.
    5. Stir in the saffron and mango puree.
    6. Pour the phirni into unglazed mud bowls or cups, if you have them. These will absorb the excess liquid in the dessert and help the phirni to set nicely.
    7. Cover with plastic wrap and allow to cool. Refrigerate overnight or until set.
    8. Garnish the phirni with mango slices and chopped pistachios.
    Phir Na Maango - Mango Phirni!
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