Mango Phirni Recipe

¼ cup basmati rice
1 teaspoon ghee
4 cups whole milk (full-fat milk)

1 pinch saffron strands (plus some more for garnishing)
¼ cup sugar (or to taste)
1 cup mango pulp (fresh or canned)
chopped pistachios (for garnishing)
almonds (for garnishing)
dried rose petals (for garnishing)
mango cubes (for garnishing)

Rinse the rice in 2–3 changes of water until the water runs clear. Soak it in
fresh water for 30 minutes.
Drain and grind them in a mixer or spice grinder to a coarse semolina-like
texture. Do not over-grind. You want the grains broken, not powdered.
Heat ghee in a heavy bottom pot over medium-high heat.
When the ghee is hot and shimmery, pour the milk and bring to a gentle boil
over medium heat. Stir often so the milk doesn’t catch at the bottom.
Once it boils, lower the heat and slowly stream in the ground rice paste and
saffron strands, whisking constantly. Simmer on low heat for 12–15 minutes,
stirring every minute or two with a wooden spoon. The rice will cook, swell,
and thicken the milk into a pudding-like consistency. Scrape the sides of the
pot as you stir so no skin forms.
Add the sugar. Stir well and simmer for another 3–4 minutes until the sugar
dissolves completely.
Turn off the heat and let the mixture cool until just warm to the touch. This is
important. Hot phirni will curdle the moment mango pulp hits it.
Once the rice pudding is warm (not hot), gently fold in the mango pulp using a
spatula. Mix until the color is uniform and you see no white streaks. Add
cardamom powder and rose water now if using. Check for sugar and add
more if needed. Stir well until the sugar is dissolved.
Pour the phirni into individual earthen bowls (shikoras), ramekins, or small
dessert glasses. Cover with cling film and refrigerate for at least 2 hours,
preferably overnight. The phirni will continue to thicken as it chills. Top each
bowl with mango cubes, chopped pistachios, slivered almonds, a few saffron
strands, and a sprinkle of dried rose petals. Serve cold.