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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BLUEBERRY BASIL LEMONADE

Warm summer days mean that lemonades are the perfect refreshment for keeping cool. This blueberry lemonade is simple to make and takes the classic lemonade to the next level.
I love homemade lemonades. So refreshing in the summer and a great mocktail  So everyone from kids to adults can enjoy!! That is why I have this wonderful Blueberry Basil Lemonade for you today.
Blueberries are one of my all-time favourite fruits and they pair so lovely with basil and lemon making this Mocktail not only unique but delicious!

Made with an easy soaked dried blueberry, this lemonade is so refreshing, sweet and tangy. It’s the perfect way to cool down on a hot day!
So when life gives you blueberries, well, you make blueberry lemonade.
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INGREDIENTS :
1 cup dried blueberries(I used true elements dried blueberries here)
2-3 lemon slice
Ice
2tbsp honey
1 tsp lemon juice
1 cup water/soda
some basil leaves

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INSTRUCTIONS :

  1. Soak the dried blueberries in some water and lemon slice with 20-30 minutes.
  2. Drain the blueberries, blend it with honey and lemon juice.
  3. Add water and blend again.
  4. Pour it over 2 glasses of ice and garnish with some berries and basil leaves.
  5. Add fresh basil leaves to each glass for extra flavour.
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    NOTES:
    YOU may use frozen blueberries or fresh blueberries instead of dried once.
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MIRCHI CHA THECHA/ MAHARASHTRIAN GREEN CHILLI GARLIC DRY CHUTNEY

Mirchi cha Thecha is a Maharashtrian dish served an accompaniment. If you want the food to be more spicy, you can have this along with your regular food to lift up its taste. This chatpata Maharashtrian hirvi mirchi thecha is sure to add a lot of excitement to your meal!wp-15884418513568760601843756529010.jpg

A delectably spicy combo of green chillies, garlic, peanuts and coriander, the Green Chilli Thecha can be ground in a mixer but will taste even better if you patiently crush it in a mortal-pestle! Thecha can also be made with fresh red chillies.

My husband and I love this thecha because of its spicy taste and garlic flavour.

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INGREDIENTS:
Green chillies … about 1 cup (chopped)
Garlic ………….. 1/4 cup
Peanuts ………. 1/4 cup
Fresh coriander … 1 tbsp (chopped)
Salt ………….. to taste
Oil……….. 2 tbsps (preferably peanut oil)

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INSTRUCTIONS:

  1.  Wash the chillies and dry them with a kitchen towel. Cut them into big pieces.
  2.  Heat oil in a pan and fry the peanuts. Remove them into a bowl.If you are using roasted peanuts then you don’t need to fry them.
  3.  In the same oil tip in the chillies and saute them a little. Add the garlic pieces together with the chillies.
  4.  Remove them into a bowl and let them cool.wp-15884425159528417966500643508317.jpg
  5.  Grind all the ingredients coarsely adding a little salt to taste.
  6.  Saute the coriander leaves and add them to the ground chutney. 

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NOTES:

  • This chutney is very spicy on the first day when you make and it becomes less spicy the next days
  • If possible use light green chilies for this recipe. They are less spicy.
  • You can also remove the seeds of the chillies.
Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 
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