Phirni is an Indian Pudding made with Basmati Rice, Milk and Sugar with the additional flavouring by Rose | Kewada essence or Elaichi | Cardamom Powder.
We came across Phirni for the first time when Appa's colleague invited us for lunch. This was somewhere in late 1990's. Aunty had made lovely Phirni and we all loved it. Amma added Phirni to her list of "Must Try" and the first attempt itself was awesome. From then till now, Amma has been innovative and as a result of that and this being the wonderful Mango Season, this time she made Mango Phirni rather than the classic original.
Phirni itself is yum and when that is combined with the amazing sweetness of the Alphonso Mango it becomes exotic! We loved this addition of the Alphonso as the quantity of sugar to be added is then drastically reduced. For this, the Alphonso must be perfectly ripe and naturally sweet!
We came across Phirni for the first time when Appa's colleague invited us for lunch. This was somewhere in late 1990's. Aunty had made lovely Phirni and we all loved it. Amma added Phirni to her list of "Must Try" and the first attempt itself was awesome. From then till now, Amma has been innovative and as a result of that and this being the wonderful Mango Season, this time she made Mango Phirni rather than the classic original.
Phirni itself is yum and when that is combined with the amazing sweetness of the Alphonso Mango it becomes exotic! We loved this addition of the Alphonso as the quantity of sugar to be added is then drastically reduced. For this, the Alphonso must be perfectly ripe and naturally sweet!
INGREDIENTS
4 tblsp Basmati Rice
4 1/4 cup Milk
1/2 cup Sugar | adjust to taste + mango sweetness
1 cup Mango Pulp
For Garnish
For Garnish
15 Pistachios, blanched and sliced
2 tblsp Mango Pulp
2 tblsp Mango Pulp
METHOD
- Wash and soak basmati rice for an hour. Drain and then grind the soaked basmati rice to a coarse consistency. To aid grinding add few spoons of Milk. The rice must be a bit grainy and not be ground to a smooth paste.
- In a deep thick bottomed non-stick pan, heat the remaining milk. Keep stirring occasionally.
- Once the milk comes to a boil, lower the flame and add the ground basmati rice. Stir continuously till the rice cooks so that the rice does not become lumpy or get stuck to the bottom of the pan.
- Once the rice is cooked, add sugar. Stir well so that the sugar dissolves. Quantity of sugar depends upon the sweetness of the mango pulp, so add accordingly.
- Switch off the gas and then combine the mango pulp.
- Set the Mango Phirni immediately in individual serving bowls.
- Garnish with a dollop of mango pulp and pistachios.
- Serve hot|cold.
Note:
a. This Mango Phirni tastes awesome when freshly squeezed Alphonso Mango pulp is used. Any other ripe mango can also be used. In off season, canned mango pulp can be used.
We have used:
1. Indiagate Classic Basmati Rice
2. Aamrai Organic Alphonso Mango
About C R Meena
0 comments:
Post a Comment