Ingredients:
4 tbsp / 50 gm Basmati Rice, washed, soaked
1 ltr Milk
2 Full ripe Mangoes
2-3 Green Cardamom, roughly crushed
1 tbsp Cashew paste (optional)
¼ cup / 100 gm Sugar
Process:
Note: If using partially ripe or slightly sour mangoes, then cook the mango paste in sugar for about 5 minutes before adding it to the cooled Phirni.
1. In a grinder jar, add soaked basmati rice and little water and grind it into a coarse paste. Keep aside.
2. Now, in a large kadai boil milk. Stir occasionally, and simmer for 10 minutes.
3. Now, add in prepared coarse rice paste. Stir continuously for 5 minutes.
4. Peel the mango and cut into slices. transfer it into a grinder jar and grind it into a paste. Boil the milk till the rice gets cooked completely and Cool till only slightly warm
5. Further add, mango pulp and stir occasionally.
6. Add crushed green cardamom and mix it well.
7. Add sugar and mix well till the milk thickens and turn creamy.
8. Pour it into a bowl, and refrigerate till it sets cool. Finally, serve chilled mango phirni garnished with a few mango slices and mint leaves
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