The first time I had Phirni was after I joined work in Bangalore and we went on a team lunch. It was love at first bite 😀 Back home where none of us knew about such a dish, I made it for the first time and tried it on microwave. I added a little more than required rice paste and it was more like the kheer my amma would prepare. Nevertheless it was a huge hit. A couple of years back, sister and I made Mango Phirni as a part of Mother’s day feast which again was a huge hit.
There was this ripe mango at home which was long forgotten and I suddenly remembered about the mango phirni recipe and decided to make it immediately. For a long time now, I had been very curious to use matkas and this seemed to be the perfect opportunity. I searched long and hard for the matkas I had been collecting last year and finally laid my hands on these small katoris from my brother’s wedding last year where we were served curd in these beauties. I requested one of the servers for a few and sure invited a lot of weird looks – who cares all that as long as I had what I wanted 😀
What I used –
Mango Pulp, 1 cup
Milk, 1/2 ltr
Raw Rice, 2 tbsp
Sugar, 5 tbsp
Cardamom Powder, 1 tsp
How I made –
1. Soak raw rice in water for atleast two hours and grind into a coarse paste.
2. Bring milk to boil in a thick bottomed vessel and stir in the ground rice paste.
3. Ensure there are no lumps and keep cooking on low heat.
4. When the rice paste is cooked and mixture is thick, add sugar and cardamom powder.
5. When the mixture is semi solid and sugar has dissolved, remove from heat and let it cool.
6. Add mango pulp, stir well and refrigerate.
7. Serve cool with cut mango pieces on top.
Note: The mango I used was quite sweet – Adjust sugar levels as per your taste preferences.