Mango Rice Phirni With Leftover Rice – Dessert
Yesterday I shared a recipe of phirni with leftover rice. Today I am sharing another phirni recipe but with the twist of mango flavor.
Cooked Rice – 1 cup
Milk – 2 cup
Sugar – 1/4 cup
Fresh Mango Puree – 1 cup
Cardamom powder – 1 tsp
Sliced Pistachios* and Pomegranate Pearls for garnishing
Grind 1 medium size mango into a puree and keep it aside.
Grind cook rice in a grinder with 1 cup of milk. Don’t over process the rice else it will become mushy and lose its texture.
Put ground rice and milk mixture in a non-stick deep pan and put remaining 1 cup of milk into the mixture.
Once it starts boiling add sugar and cooks for 10 minutes on low flame until phirni thickens. After 5 minutes add cardamom powder.
Now add mango puree and mix it well. Cook for 1 minute and switch the flame.
Garnish with sliced pistachios and serve hot or chilled.
- Don’t over process the rice else it will become mushy and lose its texture.
- Soaked all pistachios* in 1/2 cup of water. By soaking it is easier to slice them.