By Nikita Toppo
Transform your favourite summer fruit into a delectable dessert with this simple recipe.
5 tbsp rice (soaked and grinded to coarse paste), 1 l full-fat milk, 8-10 tbsp sugar, a pinch of saffron (soaked in water), 1/2 tsp cardamom powder, 1 cup mango pulp
In a pan, boil milk. Add rice paste and saffron and cook on low flame till milk thickens.
Then add sugar, cardamom and cook for a minute. Switch off the heat.
Once the phirni comes down to room temperature, add mango pulp. Mix well. Refrigerate before serving.