Ingredients
- -Milk - 1 litre
- -Mango Puree - 1 cup ( Alphonso
Mangoes preferably else any ripe mangoes will do)
- -Sugar - 1/2 cup
- -Rice Flour - 3 tablespoons
- -Saffron Strands - 1/2 teaspoon
(soaked in 1 tablespoon of warm milk)
- -Pistachios - 8 -10 blanched
- -Cardamom Powder - 1/4 teaspoon
- -Water - 2 tablespoons (to form
a rice flour smooth paste)
-
Instructions
- Take a heavy bottom pan, boil
milk in it.
- Take a small bowl, mix rice
flour in 2 tablespoon of water and mix well, take care no lumps are formed
and you get a smooth paste.
- Add rice flour paste to the
boiled milk and mix it very well, ensure no lumps are formed. When you
pour the rice flour paste, keep stirring continuously. By this time your
gas should be on low flame till the end.
- Add in sugar and stir, let it
cook on low flame for some time and wait till the sugar is dissolved
completely. Also add in cardamom powder and stir again.
- When you see a thick smooth
consistency then your phirni is ready.
- Remove from flame and allow it
to cool a little.
- Take two broad glasses and pour
phirni into the glasses (little more than half) and put the glasses into
the refrigerator to cool and also for your phirni to set. (Refrigerate
appox for an hour or it can be more also).
- Remove the glasses and gently
pour in 2 tablespoon each of mango puree into the glasses, gently spread
it evenly, throw some sliced pistachios on top and also kesar strands for
garnishing.
Enjoy
Ingredients:
For Cake:
- 1/2 cup Mango puree or as
required
- 3/4 cup Condensed milk
- 1/4 cup Yogurt
- 1/4 cup Oil
- 1 cup All-purpose flour
- 1/2 tsp Baking powder
- 1/4 tsp Baking soda
For Layer
Filling:
- 1 cup Sugar
- 1/2 Pear
- 1/2 Apple
- 1 ripe Mango
- 1/4 cup Vinegar
- 1 tsp. Cinnamon powder
- 1/2 tsp Nutmeg powder
- 2 tbsp sultana
- 1/2 cup roughly crushed cashew
& Pistachio
For
MOUSSE:
- 2 tbsp Feta cheese
- 1/2 ripe Mango
- 1 Cardamom or powder
- 2 tbsp Yogurt
- 1 tbsp Sugar
Method
For Cake:
- Pre heat oven at 180 degree C.
- Mix condensed milk, yogurt and
oil whisk it well.
- Then add all-purpose flour with
baking powder and baking soda again whisk and then slowly add mango puree
and stir until you get a nice ribbon consistency better.
- Spread it on greased baking
sheet make a thin layer.
- Bake it for 15 mins.
For Layer:
- In a pan add sugar and vinegar
brings it to boil.
- Peel and cut small pieces of
apple and pear.
- Then add pear, apple, nutmeg
powder and cinnamon powder, let it cook until pear and apple to be soft
then add mango and let it cook until all water evaporate and it gets thick
consistency.
- Then add sultana and dry fruits
switch off the stove.
- Let it cool completely.
For Mouse:
- In a mixer jar take feta
cheese, cardamom, yogurt, sugar and mango and mix all together.
- Now assemble, take cake and cut
it into medium size rectangles.
- Place one rectangle cake spread
layer filling on it now repeat it one more time.
- Pore mousse on it and garnish
with small mango cubes and enjoy.
Ingredients:
- 1 large ripe mango (peeled,
sliced, and pureed)
- 1 cup of flour
- 1/3 cup of brown sugar
- 2 tbs of corn oil
- 1/2 tsp of baking powder
- 1/4 tsp salt
- 1/4 tsp freshly grated nutmeg
- 2 cups of powdered sugar
- 4 cups of oil for frying
Method
- In a large bowl, combine the
above ingredients (except powdered sugar and frying oil). Let mixture rest
for 20 minutes.
- In a 10” deep frying pan, heat
4 cups of oil over high heat for several minutes and then reduce to medium
heat.
- Drop teaspoonful of batter into
the heated oil. Fry 4 to 5 balls at a time until golden brown. Cook both
sides of the puff puffs by turning with a spatula.
- After frying each batch,
transfer to a large paper sack. Add powdered sugar, close sack, and shake
gently to coat. Transfer to a platter.
- Enjoy the taste.