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Tea Phirni With Mangoes

Tea Phirni With Mangoes


  • 8 ½ cups/ 2.1 liters Whole milk, divided
  • ¼ cup/55 g White basmati rice
  • ½ cup/ 100 g Granulated sugar
  • 2 tbsp Loose Leaf Jasmine Tea Leaves (BUY)
  • 70 g Cashew nut meal
  • A pinch of saffron
  • 1 tbsp Sweetened condensed milk
  • 2 Mangoes, peeled, sliced


Soak the rice in 2 cups of milk for 4 hours, then place in a blender or food processor and process until finely ground. Transfer to large saucepan, add the remaining 6 ½ cups milk and sugar and heat over medium heat until it reaches a simmer. Place the tea leaves in a filter bag/ cheesecloth, making sure that the leaves have plenty of expansion room, and place in the simmering rice-milk mixture. Reduce the heat to medium-low and steep the tea in the simmering mixture for 15 minutes, stirring occasionally with a wooden spoon, then remove the tea sachet and discard.