60 gm basmati or other indian row rice

100 gm sugar

1 litre Milk

2 tbsp almond powder

2 to 3 fresh indian ripen Kesar or alphanso mangoes or 250 ml mango pulp

Soak rice for 15 min or so. Now grind them with very little milk or water coarsely.

Take a sauce pan and add milk to it to make phirni. Boil the milk making sure of stirring quite often to avoid milk sticking to the pan. Once boiled add grind rice to the milk and keep stirring. After about 10 min you will see that rice grains are started to stick to the spoon and looking little more visible on the spoon. Now add ground almond and if needed use whisker to avoid any lumps of almond powder and mix everything well. After stirring for 2 to 3 min, add sugar and crushed cardamom. Keep stirring the phirni to avoid any sticking for further 2 to 3 min.