Here’s a simple 6-step recipe to make Mango Phirni at home, creamy, fruity, and perfect for summer desserts.

Soak and Grind Rice, soak basmati rice for 30 minutes, drain, and grind it into a coarse paste with a little water or milk.

Boil the Milk, bring milk to a boil in a heavy-bottomed pan. simmer it on low heat until slightly reduced.

Add Rice Paste, stir in the ground rice paste, whisk continuously to avoid lumps, and cook until thick and creamy.

Sweeten and Flavor, add sugar, cardamom powder, and saffron strands. stir well and cook for 2–3 more minutes.

Cool and Add Mango, allow the phirni to cool completely, then fold in the mango pulp gently.

Chill and serve, pour into clay bowls or serving glasses, garnish with chopped nuts, and refrigerate for 2–3 hours before serving.