Mango Rice Pudding Phirni - Mango Recipe

Ingredients

• -Milk - 1 litre
• -Mango Puree - 1 cup ( Alphonso Mangoes preferably else any ripe mangoes will do)
• -Sugar - 1/2 cup
• -Rice Flour - 3 tablespoons
• -Saffron Strands - 1/2 teaspoon (soaked in 1 tablespoon of warm milk)
• -Pistachios - 8 -10 blanched
• -Cardamom Powder - 1/4 teaspoon
• -Water - 2 tablespoons (to form a rice flour smooth paste)
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Instructions

1. Take a heavy bottom pan, boil milk in it.
2. Take a small bowl, mix rice flour in 2 tablespoon of water and mix well, take care no lumps are formed and you get a smooth paste.
3. Add rice flour paste to the boiled milk and mix it very well, ensure no lumps are formed. When you pour the rice flour paste, keep stirring continuously. By this time your gas should be on low flame till the end.
4. Add in sugar and stir, let it cook on low flame for some time and wait till the sugar is dissolved completely. Also add in cardamom powder and stir again.
5. When you see a thick smooth consistency then your phirni is ready.
6. Remove from flame and allow it to cool a little.
7. Take two broad glasses and pour phirni into the glasses (little more than half) and put the glasses into the refrigerator to cool and also for your phirni to set. (Refrigerate appox for an hour or it can be more also).
8. Remove the glasses and gently pour in 2 tablespoon each of mango puree into the glasses, gently spread it evenly, throw some sliced pistachios on top and also kesar strands for garnishing.

Enjoy