Today I have a simple dessert, Kesar Mango Phirni, which is great to make ahead and serve for cookouts. It is a traditional North Indian rice pudding made with ground Basmati rice and is cooked until creamy in milk. It can be flavored in many ways, but today I have a kesar and mango version.
This recipe is part of #Cookoutweek 2017. I got this amazing Spanish Saffron from one of our sponsors The French Farm. I thought of making a savory dish for today, but then I saw the beautiful ripe mangoes and ended up making this dessert. With mangoes being in season, I am so glad that I finally decided to make this dish.
Kesar means Saffron in Hindi and it is one of the most exotic, expensive and flavorful spices. This Spanish saffron is very aromatic and like all other varieties — a little goes a long way. I remember years ago watching a Food Network show and one of the contestant added waaay too much saffron and the judge said that that must be one of the most expensive mistakes a chef can ever make.One great thing about this rice pudding is it can be made ahead of time, then chilled until ready to serve. If you have a fan of individual desserts, like I do, then simply put the pudding in serving cups/ bowls/ glasses, so it is easy to serve. Perfect for all summer parties. Do try it out — I’m sure you will love it.
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Kesar Mango Phirni
- 1/4 cup Basmati Rice, rinsed and soaked for 1 hour
- 2 cups Whole Milk
- 1 cup Mango Puree (from a medium ripe mango)
- 2 Pinches saffron
- 3 tbsp Sugar (adjust according to taste preference)
- 1/4 tsp Ground Cardamom
- 2 tbsp Sliced Almonds
- 1 tbsp Pistachios, chopped
- Soak saffron in 2~3tbsp warm milk. Set aside.
- Drain basmati rice and grind to a coarse (semolina/ rawa) consistency. Mix the rice with 3~4tbsp milk and stir until smooth.
- Pour the remaining milk into a heavy bottom pan and bring to a boil, lower the heat and simmer for 4~5 minutes, stirring occasionally.
- Add the rice mixture slowly into the milk while stirring continuously to avoid lump fomration. Simmer until rice is cooked through and the mixture is thick, about 6~8 minutes.
- Next add the sugar, almonds, pistachios and saffron milk. Stir well and cook till the sugar is melted and the phirni starts to thicken.
- Turn off the heat and let it cool to room temperature. Stir in the mango puree and mix well. Chill for a couple of hours before serving. Garnish with chopped mango and more chopped nuts, if desired.