Mango Phrini

Name: Mango Phrini
Yield: Serves 6-7 people
Cuisine: Indian
Ingredients: 2 cups Alphonso Mango Pulp; 1 liter Milk; 1 cup Rice Powder; 3/4 th cup Sugar {adjust more or less according to your taste}; 1 tablespoon slivered Almonds or Chironjee for garnishing; 1 big pinch of Saffron

Heap of Spice @cook_12476959

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Heap of Spice @cook_12476959

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Ingredients

Serves 6-7 people

2 cupsAlphonso Mango Pulp
1 literMilk
1 cupRice Powder
3/4th cup Sugar {adjust more or less according to your taste}
1 tablespoonslivered Almonds or Chironjee for garnishing
1big pinch of Saffron

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Steps

1

In a small cup, add a tablespoon of warm milk and add saffron.
Take a thick bottomed pan and when it's hot add the rice powder.
Roast it till the rice powder is light brown. Be careful not to over roast it.
Remove it from heat and mix the rice powder with 1/2 liter cold milk to make a lump free paste.
In a thick bottomed pan, pour the rest of the milk and bring it to boil.
When the milk starts to boil add the milk and rice flour paste slowly while whisking continuously.
2

The milk and rice flour paste will mix and start to form a thick paste consistency.
Add the saffron milk and sugar at this stage.
When the paste starts to coat the back of a spoon remove it from stove
Add the mango pulp and slivered almonds/chironjee.
Mix well and transfer it into smaller bowls.
Cool and room temperature and transfer them to the refrigerator.