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Mango Phirni

Snigdha's picture
An easy-to-make pudding for Mango lovers!
Ingredients
  Mango pulp 1⁄2 Cup (8 tbs)
  Rice grains 2 Tablespoon
  Whole milk/2% reduced fat milk 2 Cup (32 tbs)
  Sugar 1 Cup (16 tbs)
  Elaichi/Cardamom powder 1⁄4 Teaspoon
  Nuts 3 Tablespoon (Almonds, Kishmish, Pistachios, Cashews)
  Clarified butter/Ghee 1 Tablespoon
  Saffron 1 Teaspoon
Directions

Coarse grind rice grains such that each grains breaks into 2 or 3 pieces.

Boil Milk and add the ground rice grains and cook for about 10 minutes stirring in-between. Add sugar and cardamom powder and continue cooking until the rice seems cooked (approx another 5 minutes).

Heat a small wok. Add clarified butter, once it melts, add the nuts and give it a stir. Remove as soon as nuts begin to change color and add it to the cooked rice-milk mixture.

Let it cool. Add mango pulp and milk well. Garnish with saffron and refrigerate for at least 1 hour.

Serve chilled.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Occasion: 
Christmas, Diwali, Holi, Wedding
Ingredient: 
Milk Product, Nut
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
5
Subtitle: 
Mango & Rice Pudding

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