Mango Phirni

Phirni is a dessert from North India and is similar to Kheer. Now a days, Phirni is also available in various flavours like Saffron, Mango, Qhubani etc. On the onset of mango season in India, I decided to try Mango Phirni as a tribute to one of the most favourite fruit in India. 

Mango Phirni is a perfect Dessert for mini parties that can be prepared a day in advance. 

Yield:16-18 shot glasses

Approx. Time:
15-20 minutes plus cooling time

Ingredients:
For Mango Phirni
Half litre Full fat Milk 
4 tbspns Rice flour + 1/4 cup water (Or milk)
1/2 cup Condensed Milk
1 tbspn Almond flakes
15-20 Saffron strands +  3 tbspns Milk
 cup Fresh Alphonso Mango Pulp

For Garnishing:
Fresh Alphonso Mango cubes
Almond flakes
Saffron Strands

Pre-preparation:
Soak Saffron strands in milk for approx. 30 minutes

Method:
Take a thick bottom pan and boil milk in it. Simultaneously, take rice flour in a small bowl and add water or milk to it. Mix rice flour and milk together to form a smooth paste. Ensure that no lumps are formed. Then add the rice flour paste to the boiling milk.  Reduce the flame to low and keep stirring the mixture continuously so that no lumps are formed. After the mixture is thickened, add the Condensed Milk and mix it. At this stage, check the sweetness and if required add some more Condensed milk or Sugar. Stir it for a minute or two, then add Almond flakes and Saffron strands soaked in milk. Switch off the flame and allow it to cool.  Transfer it into refrigerator for an hour. 

After cooling, add the fresh Alphonso Mango pulp to the Phirni. Mix the mango pulp into the Phirni and it is ready to serve.

Serving:

Take a shot glass and add fresh Alphonso Mango cubes at the bottom. Then pour the Mango Phirni into it. Garnish it with Almond flakes and Saffron strands. Serve Chilled.

Notes:
1. You may also add a teaspoon of pure Ghee after the Phirni is cooked. 

2. Instead of Rice flour, you may also use cooked rice or alternatively cook rice in the milk for making Phirni. 

Stepwise Pictures: