1/4 cup basmati rice
500 ml full-fat milk
3 tbsp cocoa powder
1/2 cup mango puree
3–4 tbsp sugar
Cardamom powder
Chopped nuts or grated chocolate for garnish
Soak basmati rice for 20 minutes, drain and grind to a paste. Add 3 tbsp milk and set aside.
Boil milk and lower the heat. Stir in rice paste and cook on low flame. Stir constantly until thick.
Stir in cocoa powder until evenly mixed. For a deep flavor, you can add melted dark chocolate.
Turn off heat and let cool. Add mango puree and sugar then mix gently.
Pour phirni to glasses or kullhads. Chill until set then garnish to serve.