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This ground rice and mango pudding is a quick and delicate version of plain Phirni. Also see Phirni with Peanuts, Kheer and Rice Pudding/Chawal Kheer. Serves 6-8
Ingredients
| • | 1 litre milk |
| • | A few strands of Saffron |
| • | 5 tbs. ground rice. It is available in packets from most grocers. otherwise, soak basmati rice in water for 30-60 minutes and grind with a little water. |
| • | 500 gm. mango pulp. I often use tinned pulp, but you can use fresh, if mangoes are in season. |
| • | Sugar to taste |
| • | 5-6 skinned and chopped almonds (optional) |
Instructions
| 1. | Dissolve rice flour in a little cold milk and keep aside. |
| 2. | Boil rest of the milk in a heavy bottomed pan. Stir frequently to avoid 'catching' at the bottom of the pan. Burnt milk tastes dreadful and has to be thrown away. * |
| 3. | Add ground rice and water mix. Cook STIRRING CONSTANTLY, until a thick texture is achieved, like thick custard. If the milk was boiling when you added the ground rice, this only takes about 5 minutes. Sometimes, you need to add a little more ground rice than given in the recipe, to get the right consistency. Do not be afraid to add more, a little at a time, until correct consistency is reached. |
| 4. | Add saffron and turn heat off. |
| 5. | Stir in mango pulp. |
| 6. | Taste and add sugar, if not sweet enough and stir it in well. |
| 7. | Place in the serving bowl, sprinkle with almonds. |
| 8. | Chill and serve. |
Notes
| • | For a sugar free version, use fresh fruit and add artificial sweetener powder when the pudding has cooled down. |