Mango phirni

I've been making a few sweet dishes for my son's upcoming birthday party, dishes which can be kept in the fridge for a few days without going bad.

I tried this recipe out a few months ago, and it was a hit with my family, but i think with a few tweaks it would have been much better. So i have done it again today, and am very happy with my accomplishment.

Traditionally served at weddings, this is a very easy recipe sure to wow whoever you cook it for. It is the proper way phirni should be, with small, broken grains of rice, only with the addition of alphonso mango. Mmmmmm.

To make this, you need:

4 tbsp. Basmati rice, washed and soaked for at least an hour
1 litre full fat milk
1 cup sugar
Alphonso mango chunky puree (fresh if it's the season otherwise use tinned) - add to taste
Blanched cashews and pistachios for garnishing (optional)

Pre soaking your rice is very important as this will soften the grains enough to break them when you use a blender. In a blender, add your rice and enough water to cover and pulse until rice is broken, but not completely blended. You want to be able to still feel the texture of the broken rice between your fingers and not to completely break down.

In a non stick pan, heat up your milk until boiling, turn heat down and allow to simmer for 5 - 10 minutes, constantly stirring so the milk does not stick to the pan.

Once milk has thickened just slightly, mix your rice mixture to get rid of lumps, then add to your milk and constantly keep stirring so rice does not stick to the pan. Increase the heat to about medium now and you should slowly start to feel the milk and rice thickening.

Continue stirring, until you can see the rice grains grow in size and you can see the mixture coating your spoon. Keep watching the heat and adjust where needed. You do not want to burn this mixture. Once the rice is almost cooked (you will be able to tell by the texture), add your sugar and stir well.

Turn off the heat once the phirni texture is almost there (it will thicken more when it cools), and add your mango blend (i put 5 pieces of tinned mango and pulsed in a mixer so it wasn't a smooth puree but remained quite chunky) according to taste (dependent on how sweet you want it). Mix well and pour into your individual containers, or serve in bowls.

I found that my family preferred it cold as opposed to hot so i put mine in the fridge. It's completely up to you and your preferences!

Hope you enjoy!

Yaz 💙