2 cup Mango puree
1/2 cup Basmati rice
1 tsp green cardamom powder
8 cups full cream milk
1/2 cup Sugar
Pistachios - fistful, finely chopped
Saffron (optional) 20 strands soak in 2 tbsps of milk
Put the basmati rice soaked for 20 mts in water, drained and ground to a fine paste adding 1 cup milk
Put the almonds soaked in hot water for 30 mts, peel skin and grind to a paste
Bring the milk to a boil and Simmer till it reduces to 3/4 th of quantity.
Drain the soaked basmati rice and grind to a fine paste by adding 1 cup of the boiled milk. Remove to a vessel and set aside.
After the milk has reduced add the ground rice mixture and keep on stirring till it blends well into the milk and it starts to thicken.
Keep on stirring between 12-15 mts.
Add almond paste, cardamom powder ,saffron if you put and sugar and continue to stir till the sugar dissolves and it forms a cream mixture with no lumps.Wait to come to room temperature.
Add the mango puree to the phirni mixture and mix well. Remove to a serving bowl and chill until serving time.
At the time of serving, ladle the phirni into serving bowls, garnish with chopped pistachios.