Mango Phirni (Mango Saffron Pudding)
Difficulty: Advanced
Cook Time: 1.5 hrs
Serves: 6
Attribute: Recipe and Photo Courtesy of Saira Paulose, Draeger’s Cooking School
Ingredients
- 3 cups Whole Milk, divided use
- 1 cup Heavy Whipping Cream
- 1/8 tsp Saffron
- 3 Tbsp Basmati Rice
- 2 Tbsp Raw Cashew nuts
- 2 Tbsp Slivered Almonds
- 1/2 cup Alfonso Mango Pulp
- ½ cup Condensed Milk
- ½ tsp Vanilla Extract
- ¼ tsp Kosher Salt
Directions
Soak rice and both nuts in a cup of water for 30 minutes. After 30 minutes drain it and grind the rice/nut mixture with 1 cup of milk in a powerful blender until a very smooth paste is formed. Strain this mixture in a fine mesh strainer and keep it aside.
For the pudding, in a wide non-stick skillet heat the remaining milk and cream and bring to a boil. Reduce heat and simmer for about 10 minutes stirring occasionally until the mixture thickens a bit. Add the saffron strands to this mixture and let it bloom for a minute or so. Then add the ground rice/nut paste and cook on low heat stirring frequently until the mixture coats the back of a spoon. Add the condensed milk, mango pulp, salt and cook for another few minutes until the mixture thickens up a bit more. Turn off heat and add the vanilla extract. Strain this mixture through a fine mesh strainer in order to get a smooth pudding. Pour the pudding into 6 serving dishes (4 oz size) and refrigerate it overnight. Before serving leave it out at room temperature for 10 minutes and then serve garnished with sweetened whipped cream.
