This is my honest attempt 2 pen down,without favour or prejudice,my romantic rendezvous with foodNculinary travel.You can expect straight 4m the heart narratives,as I share my indelible loveNunending curiosity 2 discover all facets of foodNculinary travel.I will Unravel tralatitious recipes,regional faresNdivulge first hand experience of restaurants dined in.Travelogues will include my escapes,as an Eco-traveller,indulging in luxurious travels or traversing like a local with focus only on food.
CUISINE : INDIAN TYPE : DESSERT/SWEET TIME : 15 MINUTES PREPARATION + 30 MINUTES COOKING TIME
1) 1 Ltr Milk
2) 4 Tbsp Rice uncooked (I love using any fragrant rice )
3) 1/2 Cup Ripe Mango Puree (1/2 Cup = 125 ml/ 8 Tbsp)
4) 12 Tbsp of Condensed Milk (3/4 Cup )
5) 10-15 Whole Pistachio
6) 1 Tsp of Gelatin powder mixed with 2 Tbsp of hot water
FOR GARNISHING :
Nuts and Mango slices
COOK WITH ME IN EASY STEPS :
Wash the rice in a colander and drain. Transfer to a bowl and Soak the raw rice covered with enough water for 1/2 an hour. Drain all the water and grind the rice to a coarse paste. Add 1/4 Cup (60 ml ) to the paste , mix and keep aside.
Puree mango and keep it ready for use.
Soak the Pistachios covered with hot water for 15 minutes. Remove their skins and chop them thinly.
In a bowl add the gelatin powder and pour hot water over it. let it stand for at least 20 minutes before it is ready to use.
Take a thick bottom pot with the milk in it. Get it to a rolling boil and reduce the flame. Now add the rice paste along with the water to the milk stirring continuously so that the rice paste doesn't form lumps nor settles down at the bottom of the pot and therefore does not Mix well. Next On low flame reduce the milk, till it thickens and almost reduce to half. Keep stirring in between so that the milk does not stick to the bottom and burn. Scrape out the sides of the pan occasionally, as this will make the milk more thicker and creamier.
When the milk almost thickens, add in condensed milk. Stir continuously while adding so that it mixes well. You know that your PHIRNI is ready when the pouring consistency and texture is just like custard. Also if you scoop out a little phirni with a ladle you can see clearly tiny grains of rice nicely cooked as shown in the picture below. This is the time you remove your pot from the flame.
Now add in the Mango pulp. Give the PHIRNI a good stir. Next add the agar agar or gelatin liquid and give the final stir. Your PHIRNI is now ready to go on top of your tart crust.