Mango Paniyaram in Kesar Pista Phirni

          This Two in One Delight is my simple innovative dessert that comprises of two different Indian sweets compiled into one. Prepared Mango Paniyaram (Dumplings) and Kesar Pista Phirni (Pudding) to bring out this easy fusion type party special or an after-meal dessert. 

          So served the mango paniyaram on a bed of kesar pista phirni and garnished with some saffron and chopped pistachios. Enjoy it chilled or at room temperature. So check out the step by step pictorial recipe to prepare it.

Kesar Pista Phirni - 

• 3 cups milk
• pinch of salt
• 1/4 cup pistachios, powdered
• 1/4 cup sugar or to taste
• 1 tbsp. rice, soaked & blended slightly coarse
• 1/4 tsp. cardamom powder

Mango Paniyaram -

• 3/4 cup mango pulp or as required
• 1/2 cup semolina
• 1 tsp. ghee
• 1-2 tbsp. sugar 
• 1/4 tsp. cardamom powder
• pinch of salt
• 1/2 tsp. eno fruit salt 
• ghee to grease the paniyaram chatti

Garnish -  

• pinch of saffron 
• 1 tsp. chopped pistachios 
• mango scoops
• 1 sprig mint leaf

Phirni - 

          Bring the milk to a boil. Then add a pinch of salt, powdered pistachio and the blended rice. 

          Mix well and simmer on a low flame till it turns slightly thick. Keep stirring continuously so that it doesn't get burnt.

          Now add the sugar and cardamom powder. Simmer further till you get the desired consistency of thickness. Switch off the flame and keep aside. 



Paniyaram - 

          Heat ghee in a pan and sauté the semolina for a few seconds or till you get a nice aroma. Keep aside to cool. 

          Mix with the mango pulp, pinch of salt, sugar and cardamom powder. Cover and keep aside for 10 minutes. 

          Give it a quick stir again and check for consistency. Add more pulp if required. Add the eno fruit salt and mix well.

          Heat a paniyaram chatti and grease well with some ghee. Drop spoonful of the prepared batter in it and cook, covered on a low flame till one side is well browned. Flip it over and cook the other side too till done. 

          To assemble - In a serving plate, add some phirni and place 2-3 mango paniyarams. 

           Garnish with the mentioned ingredients and enjoy chilled or at room temperature. 

                                  Kesar Pista Phirni - Bring milk to a boil. 

                Add a pinch of salt, powdered pistachio & blended rice. Mix well & simmer 
                on low flame till slightly thick. Stir continuously so that it doesn't burn.

                                 Now add the sugar....

                              ..... cardamom powder. Simmer till you get desired consistency 
                              of thickness. Switch off the flame & keep aside. 

                     Paniyaram - Heat ghee & saute semolina for a few seconds or till you 
                     get a nice aroma. Keep aside to cool. 

                          Mix with mango pulp, pinch of salt, sugar & cardamom powder. 

                             Keep aside for 10 minutes. Stir again & check for consistency.

                                Add eno fruit salt & mix well.

                      Heat a paniyaram chatti & grease with some ghee. Drop spoonful of 
                      the batter & cook, covered on a low flame till one side is well browned.

                                  Flip it over & cook the other side till done. 

                   In a serving plate, add some phirni & place 2-3 mango paniyarams. Garnish
                   with the mentioned ingredients & enjoy chilled or at room temperature.