Soak rice in water for around 30 minutes. After 30 minutes discard water and put the soaked rice in a grinder with around a tablespoon of water to make a coarse paste. It should be grainy like semolina.
Boil milk in a heavy-bottomed pot. Add rice paste and cook for 5-7 minutes stirring continuously otherwise lumps will get formed in the milk. After that, cook it for another 10-15 minutes stirring in between.
When the milk thickens and reduces to almost half in quantity, add sugar, cardamom powder, and nuts. Mix well and cook for another five minutes or until the sugar gets dissolved and the phirni thickens again.
Switch off the stove and allow the mixture to reach room temperature.
Once the phirni reaches room temperature, add mango puree. Mix well.
Put the phirni in earthen pots or any pudding bowl. Cover with plastic wrap and put in the fridge for at least 2-3 hours.
To serve, take out from the fridge, garnish with chopped mango, pistachios, and dried rose petals. Enjoy chilled!
To make the mango puree at home, just peel and chop the mangoes, discard the seed. Put in a blender and blend to make a smooth paste. Your homemade mango puree is ready.
You can use both homemade and canned mango puree in this recipe.
To make mango puree at home, make sure to use a sweet and non-fibrous variety of mango.
Traditionally phirni is served in clay pots. It not only keeps it chilled for a longer time but also gives a very nice texture by absorbing the extra moisture. However, if you could not find clay pots, use normal serving bowls.
More recipe tips and tricks are given within the post above. Please follow them to make this recipe.