Mango phirni/firni
Phirni/firni is slow-cooked rice pudding famous in north India during festivals. I added mango flavor to add a summer vibe to it. Phirni/firni is normally served cold.
Equipment
- Grinder
Ingredients
- 1/4 cup Rice I prefer basmati rice
- 1 cup Water for soaking
- 2 tsp Water for grinding
- 2 cups Milk I used whole milk but you can also use dairy free or any other milk of your choice
- 4 tbsp Sugar adjust according to your taste
- 1 cup Mango puree fresh or canned and unsweetened
- 1/4 tsp Cardamom powder optional
- 1 tsp Mango chunk for garnishing
- Pistachio silvered for garnishin
Instructions
- Take 1/4 cup rice and rinse thoroughly until you see clear water
- Now soak rice into 1 cup water for 30minutes
- When it is about 30 minutes, put a pan on medium heat and add 2 cups milk to it.
- Now drain all the water from rice using strainer.
- Grind to a semi-fine paste. If needed add 1-2 teapoons of water.
- When the milk comes to a boil. Then lower the heat and add grounded rice and 4 tablespoons of sugar to it. Adjust sweetness according to taste.
- Keep stirring continously otherwise rice will start sticking to bottom or start creating lumps
- Cook it for 5-7 minutes or till rice is cooked
- Turn off the heat and add 1 cup mango puree to it
- Add 1/8 teaspoon cardamom powder. This step is optional.
- Now transfer firni mixture to serving bowls, pat the bowl on the surface to remove air bubbles and set aside
- When the mixture comes to room temperature, cover the bowls with cling wrap and put it in the refrigerator for 4-6 hours or overnight
- Garnish phirni with pistachio silvered, mango chunks and serve cold