Mangoes are in season and there is nothing more satiating than this dessert. Fragrant rice in full cream milk with flavor of ripe mangoes is delicately delicious and looks fantastic with the mango roses. This was my first attempt in making the roses and the mangoes were so juicy and ripe that it didn’t work the way I wanted but then it was fun and lip smacking. I also discovered an easier way of getting those roses right which I will share later along with some other fruit and vegetable flowers.
The secret to a good phirni is the coarsely ground rise that has a semolina like texture. Traditionally it is served in mitti ka kasora or a small earthenware bowl. I didn’t have those so used a clay pot to chill the phirni then served in glass bowls. Nuts, saffron, silver leaf are used traditionally as a garnish but with the gorgeous mango flavour and roses on top I did not use anything extra. Creamy and grainy, this is a perfect dessert after a lavish meal.
- Mango puree – 1 cup
- Raw Basmati Rice – 31/2 tbs ( Soaked)
- Mangoes – 1-2 ( For the roses)
- Condensed Milk ( Milkmaid ) – 3/4 Cup ( adjust according to the sweetness of mangoes)
- Full Fat Milk – 4 Cups
- Saffron Threads – 5-6 ( Soaked in warm milk)
- Almonds – 6-7 soaked / skinned / ground to a paste
- Nuts / Raisins – for garnish ( as desired)
- Green cardamom powder – 1/4 tsp
Soak rice in water for 30 minutes at least.
Rinse and blend in the food processor with a little milk or water to make a smooth yet coarse paste. The rice should not become powdery.
Heat the milk in heavy bottom pan and bring in to boil. Keep stirring and reduce it for about 15 minutes.
Add the rice and almond pastes, stirring continuously on low heat. Make sure no lumps are formed.
Add saffron and keep simmering on low heat till the rawness of ricer goes away.
Add condensed milk and stir till it thickens to pudding like consistency. Turn off the gas. Add cardamom powder.
Let the mixture cool on the counter and then st
ir in the fresh mango puree. Mix it to get a smooth texture.
Add the desired nuts and pour into the earthen pot or any serving pot you are using. Let it chill in the fridge so it sets properly.
Meanwhile make mango roses and cool them. Before serving arrange the roses as desired and serve chilled.
To make mango roses : Peel a hard yet ripe mango and cut the two side slices. Remove an inch from the sides and slice thinly. Arrange it the thin slices to form the petals and place it on the chilled phirni.