Jasmine
Tea Phirni With Mangoes

SERVES 8-10

Ingredients

• 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

Preparation

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.

Continue cooking the rice-milk mixture over medium-low heat, stirring frequently, until the mixture thickens to a porridge-like consistency, about 20-25 minutes. Add the cashew nut meal and saffron, stirring well to incorporate.

Next, stir in the sweetened condensed milk and continue cooking for another 5 minutes until the mixture is creamy and well combined. Remove from heat and allow the kheer to cool slightly.

To serve, spoon the warm or chilled kheer into bowls and top with sliced mangoes. Optionally, garnish with additional saffron strands, chopped cashews, or a sprinkle of crushed cardamom for extra flavor. Enjoy!