Mango Phirni

Ingredients

• 50 g Basmati Rice, washed and soaked
• 2 tbsp water
• 1 liter full-fat milk
• 2 ripe mangoes, peeled and diced
• 2–3 green cardamom pods, lightly crushed
• 1 tbsp cashew paste (optional)
• ¼ cup (100 g) sugar

For Garnish:

• Mango slices
• Fresh mint leaves

Preparation

1. In a grinder, combine the soaked Basmati Rice and 2 tablespoons of water. Grind into a coarse paste. Set aside.
2. In a heavy-bottomed pot, bring the milk to a boil over medium heat. Simmer for about 10 minutes, stirring occasionally.
3. Add the rice paste to the boiling milk, stirring continuously for about 5 minutes until the rice is partially cooked.
4. Meanwhile, blend the diced mangoes into a smooth puree and set aside.
5. Continue to cook the milk and rice mixture until the rice is fully cooked and the mixture thickens.
6. Stir in the mango puree, crushed cardamom, and cashew paste (if using). Mix well.
7. Add sugar and stir until fully dissolved. Simmer on low heat until the phirni reaches a creamy consistency.
8. Pour into serving bowls and refrigerate until set and chilled.
9. Garnish with mango slices and mint leaves before serving.

Tip: Use ripe, sweet mangoes for the best flavor.

(Authentic Royal)