Mango Rice Pudding (Phirni) - Indian Dessert

Step 1: Soak and Dry Rice

Clean, wash, and soak 1/4 cup of rice in water for 1 hour. After soaking, drain the water completely and spread the rice on a kitchen towel or muslin cloth to let the grains dry.

Step 2: Grind Rice

Once the rice grains are dried, transfer them to a food processor or grinder. Grind the rice until it reaches a semi-fine granular consistency.

Step 3: Combine Milk and Mango Puree

In a pan, add 3 cups of milk and 1 cup of mango puree. Mix them well over medium heat until combined and the mixture starts to simmer.

Step 4: Add Ground Rice and Cook

Add the ground rice granules to the milk and mango mixture. Stir very well to prevent lumps. Continue to cook on a low flame for 15 to 18 minutes, stirring frequently to ensure the milk does not scorch from the base. Scrape the sides often and add any thickened milk back into the simmering mixture. The milk will gradually thicken as the rice cooks.

Step 5: Add Condensed Milk

Once the phirni has thickened and become creamy, add 1/2 cup to 3/4 cup of sweet condensed milk. Mix well until fully incorporated and the phirni reaches a rich, creamy consistency.

Step 6: Add Flavorings

Stir in a few strands of saffron (previously soaked in water), 1/4 teaspoon of cardamom powder, and 1 teaspoon of kewra water. Mix thoroughly to distribute the flavors evenly.

Step 7: Final Cooking and Serving

Continue to cook the phirni for a few more minutes, stirring, until it reaches your desired consistency. It should be thick and creamy. Turn off the flame. Pour the hot phirni into a clay pot or individual serving bowls.

Step 8: Garnish and Chill

Garnish the phirni with a silver leaf in the center, followed by chopped dry fruits like almonds and pistachios. Arrange fresh mango cubes around the edges of the pot. Allow the phirni to cool down to room temperature, then chill in the refrigerator for at least 2-3 hours before serving for best taste and texture.

• Ensure to stir the phirni continuously, especially after adding the ground rice, to prevent it from sticking or scorching at the bottom of the pan.

• Scrape down the sides of the pan frequently to incorporate any thickened milk back into the phirni for a creamier consistency.

• Adjust the amount of sweet condensed milk according to your preference for sweetness and the sweetness of the mangoes.

• Substitute mango puree with other fruit purees like strawberry or peach for different flavor profiles.

• Add a pinch of nutmeg or a few drops of rose water for an alternative aromatic touch.

• For a richer texture, you can add a tablespoon of ghee or butter while cooking the rice granules.