Updated: Jun 13, 2022
2 cups Whole Milk
1/4 cup Basmati Rice
1 pinch Saffron
1/4 tsp Cardamom powder
1/2 cup Condensed Milk
1 cup Mango Puree
10 - 12 Pistachios, sliced (For garnishing)
Wash and soak Basmati rice for at-least 30 minutes.
Drain the water completely and dry them on a Kitchen towel.
Blend the rice to make a coarse powder.
In a thick bottom vessel, add milk and let it come to a boil. Also scrape the sides often and mix it to the boiling milk.
Add the coarse rice powder and stir it well so that lumps are not formed.
Add saffron to the milk and mix it well until Phirni has reached the desired consistency.
Add Condensed milk and Cardamom powder, mix well and switch off the flame.
Let the Phirni cool at room temperature.
Add Mango Puree and mix well.
Transfer the Phirni into dessert bowls.
Garnish with Pistachios.
Cover the bowls and refrigerate for at least 2 to 3 hours before serving.