This mango phirni with flattened rice is nothing but a simple yet delightful rice pudding. It's a popular dessert recipe from the Indian subcontinent and is prepared with milk, rice, sugar, and the added flavors of saffron or cardamom or both. However, this vegan version is just as creamy and comforting as its predecessor and even more delicious.
Mango Phirni: Indian Rice Pudding [Vegan, Gluten-Free]
- 1 1/2 cups almond milk
- 1/2 cup sugar
- 1/2 teaspoon cardamom
- 1 pinch saffron
- 1 cup mango purée
- 3/4 cup thick flattened rice
- 3 tablespoons warm water
- 2 tablespoons cold water
- Nuts for garnishing.
- Wash and soak the rice for about 5 minutes.
- Add the saffron to the warm water and set aside.
- Wash and peel the mango and chop the pulp. Purée this by adding 2-3 tablespoons of water and set aside 1 cup of purée.
- In a heavy bottom vessel, add the sugar and almond milk and simmer them over a low flame until the sugar dissolves.
- Once the sugar is dissolved, add the washed and soaked rice and cardamom powder.
- Let the flattened rice cook over low flame. It will take about 5 to 7 minutes and when the milk mix becomes frothy like below, turn off the heat. We don’t want the rice to lose its shape.
- Let it this mix mixture cool. As the mixture cools, it will thicken up.
- When it comes to room temperature, add the saffron, water, and mango purée one by one and mix them gently.
- Garnish it with nuts or saffron strands and serve cold.