All that you are going to need-
Ambemohar raw rice 2tbs (or any fragrant rice)
Full cream milk 1 litre
Sugar, as required
Cardamom powder 1/4 tsp
Native Tongue Alphonso Mango Preserve 1/2 cup or as required
Dry fruits & nuts, roughly chopped
Water to soak rice
Here is how we made it-
Soak the raw ambemohar rice in water and keep it aside for 30-40 min. Discard the water and blend the rice coarsely and keep aside. Now in a large pot, boil milk on a medium-low flame and stir it occasionally till it thickens. Now add the rice paste, stir it continuously until the rice gets cooked completely. Add the sugar, cardamom powder, mix it well till the mixture is thick and creamy. Take the phirni off the heat and wait till it is luke warm before folding in ½ cup Native Tongue Alphonso Mango Preserve. Mix the mango preserve until well incorporated and portion out the phirni in a traditional clay bowls. Refrigerate to set the phirni for a minimum 4 to 6 hours. Garnish with nuts, a few strands of saffron and serve chilled.