Traditional phirni is given an unusual twist by the sweet Indian Alphanso !!
We all love mangoes , don’t we ?? Its called the “king of fruits” and why not ? Mangoes are such a versatile fruit that its used to prepare pickles and gojjus {mixed with rice and is usually spicy} in its raw state and when its ripe used in innumerable ways from ice-creams to cheesecakes to kulfis.
Phirni is traditionally made with rice flour paste. This recipe is a short cut method flavoured with sweet Indian mangoes !!
Ingredients
Serves 6-7 people
- 2 cups Alphonso Mango Pulp
- 1 liter Milk
- 1 cup Rice Powder
- 3/4th cup Sugar {adjust more or less according to your taste}
- 1 tablespoon slivered Almonds or Chironjee for garnishing
- A big pinch of Saffron
Method
- In a small cup, add a tablespoon of warm milk and add saffron.
- Take a thick bottomed pan and when its hot add the rice powder.
- Roast it till the rice powder is light brown. Be careful not to over roast it.
- Remove it from fire and mix the rice powder with 1/2 liter cold milk to make a lump free paste.
- In a thick bottomed pan , pour the rest of the milk and bring it to boil.
- When the milk starts to boil add the milk and rice flour paste slowly while whisking continuously.
- The milk and rice flour paste will mix and start to form a thick paste consistency.
- Add the saffron milk and sugar at this stage.
- When the paste starts to coat the back of a spoon remove it from stove
- Add the mango pulp and slivered almonds/chironjee.
- Mix well and transfer it into smaller bowls.
- Cool and room temperature and transfer them to the refrigerator.
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