Wash and soak rice for 45 minutes.

Drain the water completely and  spread it onto a plate to dry well.

Then, grind it in a mixer to a coarse powder

Now, in a heavy bottom pan, bring the milk to boil. Once the milk starts boiling, simmer it till the milk reduces to ¾th of its volume.

Meanwhile, wash and peel the mangoes and cut it in to cubes. Add the cubes into a blender or mixer.

Blend it to a fine pulp.

Now, add coarse ground rice stirring continuosly to avoid the lump formation.

Then, add cardamom powder and allow it to simmer for 10 minutes. you will see that phirni will start thickening. Keep stirring in between to avoid burning.

Now, add sugar and khowa, mix well.

Allow the phirni to simmer until reaches thick consistancy. please remeber that phirni will thicken more once cooled. Take the phirni off the heat and allow it to cool completely

Now, add mango pulp and mix well.

Mango Phirni is ready to dish out. Scoop the mango phirni into earthen clay pots or regular serving bowls and garnish it with almonds and pistachios. Chill for few hours before serving.