CARAMEL PHIRNI WITH MANGO

I have an elegant looking dessert idea for you today.  This creamy and scrumptious, caramel phirni makes a great dessert, served in individual glasses. So if you are looking for a simple treat with a super delicious twist, I’ve got you covered.

Phirni is an absolutely delicious traditional creamy Indian dessert, prepared with rice flour or ground rice, milk and sugar and set in a small earthen pot, garnished with nuts, edible silver leaf and rose petals.
The fruits and caramel give it a western taste and make it even more tempting to taste.
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If your taste buds are demanding a seasonal twist, check out my THANDAI PHIRNI

BLUEBERRY THANDAI PHIRNI ROSE PHIRNI / GULAB PHIRNI MANGO PHIRNI Mango Phirni

 

INGREDIENTS:
30 g Ground rice
400 ml Milk
100 ml Single cream
100-125 g Sugar – I used regular sugar
2 tbsp. Pistachio slivers
Optional – Fresh fruit like berries, mango or grapes

INSTRUCTIONS:

  1. Put milk and half cream in a thick bottom saucepan over medium heat.
  2. Mix in ground rice and stir continuously. Keep string while bringing to the boil.
  3. Meanwhile, in another non-stick pan, add sugar and couple of spoon of water over medium heat.
  4. Allow the sugar to dissolve and bring it to boil.
  5. Let the mixture caramelize and wait for it turns to dark brown.
  6. Do not stir, just swirl the pan.
  7. As soon as caramel dark in colour, remove it from the heat.
  8. Carefully pour the caramel mixture into rice and milk mixture, be careful as this mixture will bubble violently.wp-15933572095154493485829482088467.jpg
  9. Keep whisking constantly, and simmer until any lumps have dissolved and the mixture is smooth.
  10. By now phirni mixture will be creamy and thick.
  11. Turn off the heat, let the mixture cool at room temperature.
  12. Once cooled, set the phirni in an individual serving glass, and let it cool in the fridge for 2-3 hours.
  13. Once you are ready to serve, whip a remaining cream, pour on the cooled phirni and garnish with the pistachio slivers and mangoes.
    Enjoy!

NOTES:

  • Don’t want to make your own caramel? Use shop-bought instead.
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PAAN KHEER/ BETEL LEAVES KHEER

I love playing with the flavours of paan (betel leaves) and incorporate them into desserts. My Paan Coconut Ladoo was a big hit on my blog. This time I have it in the form of kheer.
This Paan Kheer is a delicious twist on your regular rice kheer.
I used homegrown paan leaves in this kheer, which made its taste not just sweet but also homely.
If you love the flavours of meetha paan, you should surely try it out.
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INGREDIENTS :
1/3 cup basmati rice
1 teaspoon ghee
4-5 whole green cardamom pods
1-litre whole milk
3 large paan leaves use 2 if you want less strong paan flavour
2 tablespoons gulkand rose petal preserve
1/4 cup + 4 tablespoons whole milk
3 tablespoons sugar or to taste
1-2 tablespoons nuts I used chopped cashews & almonds

INSTRUCTIONS :

  1. Soak 1/3 cup basmati rice for 20 to 30 minutes in enough water. Then drain the water and set aside.
  2. Heat 1 teaspoon ghee in a heavy bottom pan on medium heat. Then add the soaked and drained rice. Saute for a minute or two along with green cardamoms (break them slightly before adding to the pan).
  3. Add in 1-litre milk and stir. Let it come to a boil on medium-high heat.
  4. In the meanwhile puree, paan leaves along with gulkand and 1/4 cup + 4 tablespoons milk (using a blender). Set it aside.wp-15923217232816507187425024920008.jpg
  5. Once the milk comes to a boil, lower the heat and cook the kheer for around 25 minutes, stirring often.
  6. If you don’t stir often, the kheer might burn and stick to the bottom of the pan so don’t forget that.
  7. It will thicken after 25 minutes, now add the prepared paan puree.
  8. Also, add sugar. Since gulkand is sweet, 3 tablespoons of sugar were good for me here. You can add more or less.wp-15923217234862168656154581296920.jpg
  9. Stir and simmer the kheer for 7 to 8 more minutes. Also, add the nuts if using and mint essence. Remove pan from heat.
  10. Serve the paan kheer chilled. Enjoy!

    NOTES:

  • This kheer has a strong paan flavour. To reduce the flavour of paan, you can use 2 paan leaves in place of 3.
  • You can also add desiccated coconut and dates to the kheer. If you use dates, further reduce the quantity of sugar in the kheer.
  • Do use a heavy bottom pan to make the kheer so that milk doesn’t stick to the bottom of the pan as the kheer cooks.

 

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THANDAI PHIRNI

Phirni is an easy traditional Indian rice pudding-like dessert which is prepared with full cream milk, basmati rice and sugar as the main ingredients.

Thandai Phirni is a twist on the traditional Phirni recipe which is a rice pudding and making it very Holi-ish by adding some Thandai Masala Powder to it. Here is how to make Thandai Phirni.
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In this recipe of Phirni, we have given it a twist with the addition of thandai masala that is mixed along with the phirni.

If you like this Thandai Phirni recipe, here are a few more Phirni RecipesBLUEBERRY THANDAI PHIRNI And ROSE PHIRNI / GULAB PHIRNI and

INGREDIENTS:
1 litre Milk, full cream
1/4 cup Rice
1/2 cup Sugar
1 teaspoon Cardamom Powder (Elaichi)
2 tablespoons Thandai Powder
For garnishing
Pistachios, as required
Badam (Almond), as required
Saffron strands, few strands for garnishing
dried rose petals

INSTRUCTIONS:

  1. To begin with, Thandai Phirni, wash and soak the rice for about 1 hour.
  2. Drain and pat dry the rice on an absorbent cloth. Once blend the rice into a coarse phirni powder.
  3. In a heavy-bottomed pan, add the milk and bring it to a boil. Once it begins to boil, turn the heat to low and add the ground rice to milk. You will notice that the milk will get thick after some time.
  4. Keep stirring the milk while it is simmering. Once it starts thickening, add the sugar and cardamom powder.
  5. Add the Thandai powder and keep stirring for another 5 to 10 minutes till the phirni mixture attains its full flavour and has an almost pudding-like consistency.
  6. Turn off the heat and allow it to cool completely. Pour the Thandai Phirni mixture into small earthen pots and refrigerate for 3 to 4 hours.
  7. Garnish Thandai Phirni with chopped pistachios, almonds rose petals and saffron.
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STRAWBERRY SHEERA. 

Sheera or Halwa, you might think that it is not your thing or it is not that cool looking dessert, right?
Well, Strawberry sooji sheera is an attempt to give a modern makeover of the traditional dessert. Traditionally people used to make sheera during spiritual occasion or festival but nowadays they are considered bit old fashioned.

Adding berries is a great way to elevate the nutrition value of this dessert. Berries have the greatest antioxidant content per serving compared to any other food except spices. Which may help us reducing blood cholesterol, good for your skin, protect against cancer and lot more see how.

Make this recipe especially for yourself or for your loved ones.
Bon appetit!

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You can also try my MANGO KESARI (MANGO HALWA)

INGREDIENTS:

1 bowl fresh strawberries
1 cup semolina (Sooji)
3 tbsp ghee
2 cups of milk
Sugar- as needed
1/4 cup chopped almonds
1/4 cup chopped pistachios
1/4 cup chopped cashews
10-12 raisins
1 cup chopped strawberries

INSTRUCTIONS:

  1. Puree fresh strawberries and keep aside.
  2. In a pan, toast semolina (sooji) for 5-10 mins on low flame and keep aside.
  3. Add ghee, toasted semolina in a pan and mix well.
  4. Add milk, mix well and bring to boil.
  5. Add sugar and mix well.
  6. Add strawberry puree, mix well and cook till it leaves the side.
  7. Add chopped almonds, pistachios, cashews, raisins, chopped strawberries and mix well.
  8. Garnish with some more dry fruits, whole fresh strawberries and serve.
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NOTES:

  • You may use frozen strawberries or strawberry compote to this recipe .
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BLUEBERRY THANDAI PHIRNI

Thandai is synonymous to Holi and so instead of making the drink this time, you can surprise your friends and family with this delicious dessert. Here is how to make Blueberry Thandai Phirni.

This Thandai Phirni is a twist on the traditional Phirni recipe which is a rice pudding and making it very Holi-ish by adding some Thandai Masala Powder & crushed blueberry to it.
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INGREDIENTS:
1 tsp Ghee
1 and 1/2 litre Full cream milk
3 tbsp long grain basmati rice
15-20 Saffron Soaked in 2 tbsp milk
3 tbsp Thandai masala powder
1/4 cup Sugar
1/ 2tbsp  crushed blueberries
1/2 tbsp blueberries for decoration

INSTRUCTIONS :

  1. Wash the rice and soak in enough water for 30 minutes.
  2. Drain the water and grind in a blender to make a coarse paste.
  3. Heat ghee in the heavy bottom pan. Add milk.
  4. Once the milk comes to a boil, simmer the heat.
  5. Add ground rice, thandai masala powder and saffron soaked in milk and cook on
  6. low heat till the milk is reduced to half and the phirni has thickened.
  7. Now add crushed blueberries.
  8. Keep in mind that phirni will thicken some more once cooled.
  9. Transfer the phirni in small bowl and chill in the refrigerator.
  10. Garnish with some coloured sugar and blueberries.
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ORANGE BURFI

Life has a taste of orange – Sweet & sour.
If you love oranges & sweets just imagine a combo out of them! Tangy, sweet and full of zest.

Presenting Orange burfi made from my hometown oranges.
About my hometown: My home town is a small city named Bhanpura in Mandsore district. My father has a lot of farms back there which have mango, cheeku ,amla and orange trees. And it is a pleasure receiving delicious farm-fresh fruits every so often.

Orange burfi is very easy to make at home. This is a simple and quick burfi recipe. This sour and sweet burfi will tantalize your taste buds and all age group people will love to eat it and relish the wonderful combination of the sweet and sour taste.
RECIPE ADAPTED: FOOD CONNECTION
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INGREDIENTS:

1&1/4 cup Milk powder
1/2 cup milk
2tbsp ghee
1/4th cup sugar or according to your taste
1/4th cup desiccated coconut
1 cup orange pulp
orange food colour
pistachio flakes

INSTRUCTIONS:

  1. Mix milk powder, milk and ghee in a pan.
  2. Take out the orange pulp from oranges and keep aside.picsart_12-15-074107411126520172726.jpg
  3. Cook milk powder mixture on low flame till all the mixture mix properly.
  4. Add sugar and orange pulp in a pan and cook on high to medium flame.
  5. Add orange food colour
  6. Add desiccated coconut in the mixture and cook till all the mixture comes together.
    In the end, add one tsp ghee and switch off the flame.picsart_12-15-074083821826077513520.jpg
  7. Set in a greased mould or a plate garnish with pistachio flakes. keep aside for one hour in the fridge.picsart_12-15-078176053687094722098.jpg
  8. Demould the orange burfi. cut in square pieces. Orange burfi is ready.

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