Method:

Soak 3 tbs of basmati rice for 30 mins,

Peel the mango, chop it roughly to blend, blend it without adding water, and keep ready.

Heat milk in a heavy-bottomed pan or vessel, when it begins to boil,  cook on a low flame,

Meanwhile, discard the water in soaked basmati rice, blend it to a coarse paste to a semolina/rawa consistency by adding milk as required.

Now add coarsely blended rice mixture to the boiling, stir continuously

Stir as there are no lumps, cook on a low flame for 5 mins, Stir until the rice gets cooked to avoid lumps formation.

Ensure or check the rice is cooked then add sugar into, stir

Continue to boil on a low flame, add mango pulp, stir until it mixes properly. Add a few saffron strands,

Boil it for few mins, then switch off the flame

Transfer it to serving cups garnish it with chopped nuts, saffron strands, and chopped mango,

Enjoy hot or refrigerate it for 2 hrs to serve chilled mango phirni.

To make more delicious you can add few drops of rose essence or cardamom powder or any of your favorite essences in preparation, if not the natural flavor of basmati with mango is fine.

Note –

You can add 1 or 2 tsp of ghee in preparation if you serve hot or if you serve chilled Mango phirni avoid adding ghee