Rinse basmati rice and soak in water for few mins.

Soak badam in water, then remove the skin.

Drain water from rice and transfer almonds, rice to a mixer jar along with little milk.

Grind it to a semi coarse paste. Set aside.

Take a heavy bottomed wide pan and boil milk.

Let it simmer for 10mins. When its reduced add the rice badam mixture.

Take a tablespoon of warm milk in a bowl and soak saffron, set aside.

Cook for few mins until rice is cooked. Check whether rice is cooked soft, else cook for 5more mins.

Once rice is cooked add sugar. Give a stir.

Now add saffron milk and let it simmer.

Once the mixture is thick more like pudding consistency switch off.

From this step its all done off the stove. Let it cool down.

Meanwhile take chopped mangoes in a mixer and grind to a smooth paste.

Add this mango pulp to the cooled rice pudding. Mix well.

If you feel its too thick, then add little milk.

Stir well. Spoon the mixture into any serving bowl.

Traditionally phirni is served in earthen pots so I used my terracotta bowls.

Garnish with chopped nuts and saffron strands.

Chill it at least for an hour before serving.

Enjoy chilled Mango Phirni….yummm!!