Mango Phirni

Phirni has to be one of the no fuss desserts. Its easy and quick. I found a can of mango in my pantry about to expire and I jut wanted to make something with it and the first thought was mango phirni because I had had it in one time & i was just craving for it.

It works best with fresh mango but I did not really have a choice.

INGREDIENTS:

• Rice - 2 tbsp (soaked for 30 mins)
• Milk - 500 ml
• Mango - 1 medium sized or 1 can
• Sugar - 50 gms
• Cardamon / elaichi - 2 pods (crushed)
• Cashew paste - 1 tbsp (optional)
• For Garnish - pistachios (finely chopped) / almond slivers / fresh mango pieces / mint leaves 

METHOD:

1. Soak the rice in water for at least 30 mins. Then grind to make a semi watery paste
2. If you don't have cashew paste then soak 10 raw cashews separately for at least 30 mins. Grind to make a smooth paste.
3. Pour the milk in a pot and get it to boil. Once it starts getting hot add the rice paste.
4. Cook the rice in medium flame till it gets cooked.
5. In the meantime, if you are using fresh mango the cut & peel the mango. If you are using a can you don't have to worry about peeling.
6. Once you have the mango ready grind to make a chunky pulp. You can make a fine paste or use puree but I prefer it a bit chunky it adds to the flavour.
7. Once you see the rice getting cooked and milk is getting thicker turn down the heat and add the mango pulp, the crushed cardamon seeds and the cashew paste. 
8. Taste it and then add the sugar. Sometimes the mangoes are very sweet so you might not need a lot of sugar.
9. The cashew paste is optional. It adds to the creaminess of the phirni but even if you don't add it, it will still taste as good.
10. Mix it well and just bring to a boil and turn off the heat. 
11. If you have clay cups then pour it in them and let it set in the fridge with the garnish of your choice.
12. Or You can pour it all in one serving dish and serve it chilled.

TIP:

• If you are using canned mango the flavour might not be up there. You can add a bit of mango essence or extract to get the mango flavour.
• Garnish after cooling the phirni especially if you are using nuts for the garnish, mainly to maintain the crunch of the nuts.