Mango Phirni (With Condensed Milk)

Ingredients

• ⅓ cup fine semolina
• 3 cup whole milk
• ⅓ cup condensed milk adjust to taste
• ½ cup mango pulp (from 1 large mango)
• 12-15 saffron strands
• Nuts for garnishing

Steps

1. If you are using fresh mangoes, make a pulp by adding the mango slices to blender jar and grinding smooth. Strain if needed. Infuse saffron strands in 1 tablespoon warm milk and let stand.
2. Choose a heavy bottom pot or kadai for making phirni.
3. Add semolina to the kadai and roast on a slow stove for about 7-10 minutes making sure that the color of semolina does not change. Once toasted, it will smell very nice. Once toasted transfer semolina to a plate. Note – If you want, you can add 1-2 tablespoon of ghee while toasting (I feel phirni becomes quite heavy thats why I don't).
4. Add milk to the pot/kadai and let come to a boil. On slow heat, let the milk reduce a little bit for 10 minutes.
5. Next, add the semolina while whisking the milk continuously to avoid lump formation. Keep stove on slow. Cook the semolina in milk for 5-8 minutes on slow heat stirring continuously. You will notice that the phirni is quite thick already.
6. Add condensed milk, the phirni will thin out again. Cook for another 5-6 minutes stirring continuously.
7. Switch off the stove. Wait for 2 minutes and then mix in the mango pulp and saffron. Combine everything together till the phirni is yellow in color, depending on the color of mangoes and quality of saffron you use, the color will vary from pale yellow to deep yellow.
8. Transfer the Phirni to a large bowl and cover the top with a a cling film to avoid skin formation. Bring to room temerature and chill. You can also set in individual bowls, cover with aluminum foil.Chill for 6-8 hours.
9. Phirni is best served chilled. Add chopped nuts, fresh fruits or edible silver or gold leaf for decorating.You can make phirni 2-3 days in advance.For freezing, portion out the phirni and freeze for a week – ten days maximum.