take 3 cups full fat milk in a thick bottomed kadai or pan and on a low flame heat it. do stir at times so that the milk does not scorch from the base.
when the milk begins to boil, then add the ground rice granules. stir very well.
next add 4 tablespoon sugar. stir well and cook the mixture on a low flame, stirring at intervals.
the milk will thicken as the rice gets cooked.
keep on stirring in breaks so that lumps are not formed. also scrape the sides often and add it to the simmering milk.
by the time the rice granules get cooked, the phirni would thicken considerably. at this stage, you have to stir continuously, so that the phirni does not brown or burn from the base.
switch off the flame, when you reach a thick consistency and the rice is cooked.
add 1/2 tablespoon sliced or chopped pistachios, 1/2 teaspoon cardamom powder and 1 teaspoon chopped dried rose petals. you can also add rose water instead of rose petals. saffron also gives a good flavor, so you can also add a pinch of saffron.
mix well. keep the pan down. cover the pan and let the phirni cool at room temperature.
once the phirni has cooled down, it will thicken more. after adding the mango puree, it will again come to a fluid consistency.
add the mango puree and mix very well to a uniform consistency. if you feel the mango pudding mixture is too thick, then you can add 2 to 3 tablespoon of warm milk to it.
now spoon the mango phirni in bowls.
garnish with 1 tablespoon of sliced pistachios or rose petals.
cover the bowls and refrigerate mango phirni for 3 to 4 hours. if in a hurry, then keep the bowls covered in the freezer for 30 to 45 minutes. then remove and refrigerate before you serve.
serve mango phirni as a dessert.