Traditionally Phirni is made by soaking new rice or basmati rice in water for an hour and then using it by grinding into a fine paste. In this recipe I have used rice flour instead and it's equally tasty. In past I have made them with rice as well as rice flour and liked the taste either ways. You can prepare this overnight or few hours in advance calculating the time it requires to chill in refrigerator. It's best served chilled and in earthern-pots. Soak earthern pots overnight in water for at least a couple of hours before using it. There is something with the mangoes out here, they are just not that yellow- orange or however I feel, they should be. I don't get that color most of the time. But if we use store bought pulp, then the color will be perfect. So yes, even though it doesn't look like, there is mango in it!!
Start by mixing 3 tbsp of rice powder in some warm water without any lumps.
Boil 2 cups of milk and add the diluted rice powder in it. Keep stirring on a low flame to avoid milk from getting burnt. After few minutes of constant stirring, the mixture will thicken up. Now add around 1/2 to 3/4th cup of condensed milk, depending upon how much sweet you like it to be. Switch off the flame after around 5 minutes of constant stirring.
Add nuts of your choice and 1 tsp freshly ground cardamom powder. I have added around 3/4th cup of almonds here. Mix well.
Add the pulp of medium sized mango. If you have store bought pulp, you will end up getting a nice yellowish hue in your Phirni. Mix well. Transfer it to the serving bowl and allow it to refrigerate for at least 3 hours or overnight(recommended).
That's all . How easy was that?? Mango Flavored Phirni or Silky Rice Pudding is ready!! And yes, everyone is bound to get impressed..