We couldn’t possibly let the season’s last lot of ultra sweet mangoes go without whisking up a fitting goodbye treat. Thick and creamy, this recipe for Phirni handed down through generations has in all possibility been tweaked scores of times to suit different tastes and incorporate, as in this case, a seasonal fruit to only enhance its richness. In the custardy depths of this sweet Mango Phirni, not only are memories hidden, but the smiles that manifest in the here and now that we won’t forget, ever.
- ½ Litre full-cream milk
- 3 Tbsp rice, washed and soaked for 30 minutes
- 10 Almonds, soaked and skinned
- ¼ Cup grated khoya (Milk solids or substitute whole milk powder)
- ¼ Tsp cardamom powder
- ½ Cup sugar or to taste
- Pinch of saffron soaked in warm milk
- 1 Small ripe mango, skinned, pitted and pureed
- 1 mango, skinned, pitted and cut into half-moons for topping
- 2 Tbsp chopped pistachios
- Bring the milk to boil in a heavy-bottomed pan and simmer for about 10 minutes, stirring often.
- Grind the rice and almonds separately to a coarse consistency. Do not make it a paste. You should be able to see lots of tiny bits of rice or almonds. This is necessary in order to have the correct consistency in the phirni.
- Add the rice and almonds to the milk and cook, stirring almost constantly, for about 8-10 minutes or until the rice is cooked and the milk thickens.
- Stir in the sugar and cardamom. Cook for 2 minutes, stirring constantly. Then take the pan off the heat.
- Stir in the saffron and mango puree.
- Pour the phirni into unglazed mud bowls or cups, if you have them. These will absorb the excess liquid in the dessert and help the phirni to set nicely.
- Cover with plastic wrap and allow to cool. Refrigerate overnight or until set.
- Garnish the phirni with mango slices and chopped pistachios.