Mango Phirni

Ingredients:

• 4 Cashews and 4 Almonds ground to a paste
• 1 L milk
• 100 gms jaggery powder, sugar, or honey
• 2 Mangoes Peeled, sliced and pureed (keep 2 slices aside for garnishing)
• 2-3 almonds, 2-3 pistachios crushed
• 2 almonds and 2 pistachios slit into halves for garnishing
• 4 tbsp rice (any except sela) Soaked for at least 1-2 hrs, then ground to a thin paste

Method:

1. Boil milk in a heavy base pan/wok. Add the rice paste to it. Keep on cooking on medium low Heat, cooking Occasionally till the milk reduced to 60%
2. Pour Mango Puree in the Phirni, cook for 5 mins, then add jaggery or sugar (if using honey, add almost in the end, as it should not be cooked too much). Cook for 7-8 mins. Or, you can add jaggery/ sugar first, let it cook with Phirni for 7-8 mins, then add Mango Puree and almond Cashew paste. Mix well.
3. Cook for a few mins, then turn off flame and mix the crushed dry fruits. Dish out, garnish with Mango slice, halved almonds and pistachios, serve hot, or cool to room temperature, then place in refrigerator, and serve cold.