Mango Coconut Phirni

Drain the soaked basmati rice and transfer it to a blender or small food processor. Add 4 tablespoons of the coconut milk and blend to a smooth, thick paste — the consistency should be like double cream with no visible grains. This ground rice paste is what gives phirni its characteristic silky, slightly grainy texture that sets it apart from a smooth rice flour pudding. The soaking softens the grains so they blend more easily and cook faster. Set the paste aside. Soaking for the full 30 minutes is important — under-soaked rice will leave tiny hard specks in the finished pudding.

Pour the remaining coconut milk and the coconut cream into a wide, heavy-based saucepan and bring to a gentle simmer over medium heat, stirring occasionally. Add the sugar and stir until completely dissolved. Reduce the heat to low and add the ground rice paste in a slow, steady stream, whisking constantly to prevent lumps forming. Continue to cook over low heat, stirring continuously with a wooden spoon or silicone spatula, for 12–15 minutes until the mixture thickens to the consistency of a loose custard — it should coat the back of a spoon and leave a clear line when you draw your finger through it. The phirni will thicken further as it cools, so do not over-reduce it at this stage.

Remove the pan from the heat. Stir in the ground cardamom, rosewater, and saffron water (including the strands). The saffron will tint the pudding a beautiful pale gold and the rosewater adds a delicate floral note that is the hallmark of a classic phirni. Taste and add a little more sugar if needed — the pudding should be pleasantly sweet but not cloying, as the mango will add its own sweetness. Pour the phirni into four small clay pots, ramekins, or shallow bowls. Leave to cool to room temperature, then cover with cling film and refrigerate for at least 3 hours, or overnight, until fully set and chilled.

When ready to serve, spoon the fresh mango cubes generously over the top of each chilled phirni — the cold, creamy pudding and the sweet, juicy mango are a perfect pairing. Scatter a few chopped pistachios over each pot for crunch and colour, and add a pinch of dried rose petals if using. Serve immediately straight from the fridge — phirni is always served cold. The contrast between the silky, fragrant pudding and the fresh fruit on top is what makes this dessert so refreshing and special.