Today is Vijayadashami, the tenth day of Navratri. This day is also very special to Shirdi Sai Bakths as today is his Maha Samadhi day. We do celebrate this day every year. I did my pooja in the morning, and also I wanted to post a special dish for the day in the blog. Though this was made long back, I thought it would be an apt sweet to celebrate Sai. Phirni is an amazing rice based dessert. Rice is cooked in milk until thick and so many nuts, saffron and flavours are added to it. I made Phirni long back and loved how creamy it was. Today’s dish takes phirni to the next level because of the mangoes added. I made it during the mango season and I tasted one. It was divine. If you love mangoes, then do try this version of phirni when the season arrives. I am sure you will love it.
You can either use coarsely grind rice to powder or a coarse rice paste and add it in the recipe. I felt that making a paste is way easier than waiting for the soaked rice to dry to make a powder. But you can always choose what is best for you. Phirni tastes amazing only when set in fridge overnight. All the flavours develop during the setting time, so always make it ahead if preparing it for parties. You can add the toppings and serve it at the party. Use good quality sweet mangoes for the recipe. You don’t want sour mangoes in phirni.And also adjust the sweetness as per the sweetness of the mangoes.
Milk 500 ml
Rice – 20 gm
Cardamom Powder – 1/2 tsp
Dried Rose Petals 1 tbs
Sugar – 4-5 tbs
Mango – 1 large (250 gm)
Pistachios For Garnish
Saffron a few strands
Wash and soak rice for two hours.
Grind to a coarse paste adding little milk to it.
Bring milk to boil.
Add the ground rice, rose petals and a few strands of saffron.
Cook on medium to low flame until it becomes thick.
Add in cardamom powder and sugar and keep cooking until it reaches porridge like consistency.
Remove from flame and allow it to cool.
Peel, slice and grind mango to a fine pulp.
Once the phirni is cooled, add the mango pulp and mix it well.
Transfer to serving bowls, cover with cling film and refrigerate overnight.
During serving, top it with sliced pistachios, mango cubes and saffron.
Serve it chilled.