Mango Phirni

Mango Pulp – 1/2 cup
Rice grains – 2 tbs
Whole or 2% Reduced Fat Milk – 2 cups
Sugar – 1 cup or more according to preference
Elaichi/Cardamom powder – 1/4 tsp
Choice of nuts (almonds, kishmish, pistachios, cashews) – 3 tbs
Clarified Butter/Ghee – 1 tbs or more according to preference
Saffron strands – a few.
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.

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Posted by on Apr 28 2015 Filed under Desserts, Top Kitchen. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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