I had the last batch of organic mangoes left in my house and less time in hand. This year I really enjoyed naturally ripened mangoes and stocked some of them in the form of puree. Did you know that keeping mango pulp in a tight container will increase the shelf life of the pulp? You can even use that pulp for next six months.After thinking for a while I decided to come up with my own version of Mango Phirni. It’s super simple and quick to make.
½ litre milk
4 tbsp rice
1 large cup mango puree (Alphonso)
½ cup sugar
½ tsp cardamom powder
5 almonds (soak in water for 30 minutes, peel and chop)
Few saffron strands(optional)
- Soak rice half an hour
- Make puree
- Boil the milk for 15 minutes
- Add sugar into a boiled milk.
- Add cardamom powder
- Add rice puree
- Stir the mixture continuously
- Wait for just one minute
- Cool down the mixture for 2 hours.
- Refrigerate for 2-3 hours
- Remove Phirni after 3 hours
- Now mix the chilled mango puree in Phirni well
- Garnish with chopped almond and saffron strand.
Bhakti D MBA in HR and Finance who found her love and passion in cooking and writing. She enjoys experimenting new recipes as much as enjoy playing with her son, she also brings her expertise as a parent and a qualified professional to WSL