SunRice

@themoderndesi.co’s Mango Phirni

I am using:

Be inspired by the festival of Diwali with this delicious Mango Phirni made by @themoderndesi.co

SunRice Basmati Rice

SunRice Basmati Rice

- Blend of aromatic Basmati and Long Grain Rice - Light fluffy texture, ideal for absorbing flavours - Basmati grains remain separate, suitable for Indian cooking - Pairs well with tandoori, butter chicken, and Thai massaman curry - Rinse and soak for 30 minutes before cooking - Naturally gluten free

View product

Ingredients to serve:

This recipe was originally designed for 5 people. Amended serving sizes for 1, 2, 4, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • cup SunRice Basmati Rice

  • 3 tbsp Raw Sugar

  • 0.8250000000000001 l Full-Fat Milk

  • 1 Mango (diced into small cubes)

  • 3 Green Cardamoms

  • 2 Bay Leaves

  • 1 cup Pistachios (crushed)

Basmati

Basmati rice is renowned for its delightful aroma and long slender grains. When cooked, Basmati rice expands in length and produces a light, fluffy texture that is ideal for absorbing the flavours of your cooking. A drier rice, Basmati grains will remain separate, making it a staple of Indian cooking.

Characteristics

Fluffy

Fluffy

Firm

Firm

Longer Grains

Longer Grains

Photo of @themoderndesi.co’s Mango Phirni

Method

  • Soak rice in plain water for at least 30 minutes. Drain the water and, using a spice grinder, grind the rice coarsely with as little water as you can to make a fine paste.

    Heat milk in a saucepan on low flame.

  • Heat milk in a saucepan on low flame.

  • Add the cardamoms and bay leaves and keep stirring at regular intervals to ensure that the milk doesn’t stick to the pan’s bottom. Reduce the milk; it is almost half of its original quantity.

  • Now add the rice and mix gently using a whisk, be careful at this stage as the rice can become stodgy. You want to ensure that the Phirni has a smooth consistency, and there are no lumps.

  • Keep cooking for 10 more minutes before adding the sugar. Turn off the gas once the sugar has completely dissolved, discard the Bay leaves and cardamoms.

  • Transfer scoops of Phirni into small glasses, add the Mango cubes, and top it up with more Phirni till it is equally distributed. Garnish with more Mangoes & Pistachios, chill overnight and serve cold.

More recipes like this one