Bread Phirni / Pudding

 

           Phirni is a traditional sweet / pudding that has its origins in the Northern regions of India. It is typically made of ground rice paste in a milk based creamy dessert. But how about some 'Bread Phirni' for a change? This is an instant version and is made of fresh bread crumbs. It is absolutely an easy, quick and a yummy chilled dessert. 

           Any leftover bread can also come in handy here. You can enjoy it as an after meal dessert or with poori / paratha. It's pure divine. So try this phirni in a new avatar by checking out the step by step pictorial recipe to prepare this fusion dessert.

 

• 1 cup evaporated milk
• 1/2 cup low fat milk
• 2-3 tbsp. sugar or to taste (I used brown sugar)
• 1 cup fresh bread crumbs (I used brown bread)
• 1/4 tsp. cardamom powder
• 1 tsp. rose water
• few saffron strands soaked in 2 tbsp. milk
• pinch of yellow food colour (opt)
• 2 tbsp. chopped pistachio
• few dry rose petals & few saffron strands to garnish

           Bring both the milk to a boil in a pan. Add the cardamom powder, rose water and half of the chopped pistachios. Simmer for 1-2 minutes.

            Then add the bread crumbs and sugar. Simmer for 1-2 minutes more. Finally add the saffron milk and food colour. Give it a stir and put off the flame.

            Keep aside to cool and then refrigerate. Serve chilled garnished with chopped pistachios, dry rose petals and saffron strands.

                                  Bring both the milk to a boil in a pan. 

                        Add cardamom powder, rose water & half of the chopped pistachios. 

                        Simmer for 1-2 minutes.

                                 Then add the bread crumbs 

                                  and sugar. Simmer for 1-2 minutes more.

                          Add the saffron milk & food colour. Give it a stir & put off the flame.

                        Serve chilled garnished with chopped pistachios, dry rose petals and 

                        saffron strands.

Aam Ras Pakora

          A summer without mangoes is meaningless unless you try out something new with it. So this season, I bring to you AAM RAS PAKORA, a new mango dessert which is sure to get your senses tingling. The dish involves pakoras or fritters made of mango scoops prepared in a paniyaram (appe) chatti, served chilled in a bowl of aam ras (mango pulp).

          Aam Ras is very popular in the states of Gujarat and Maharashtra especially, where it is enjoyed plain or with poori. My recipe has tweaked this age old delicacy just a bit, to give it an innovative kick. So add some adventure to your summer and do give Aam Ras Pakora a try. I'm sure you will not be disappointed. 

• 1-2 Alphonso mangoes
• 1/3 cup chickpea flour
• 1/4 tsp. cardamom powder
• 2 tsp. powdered sugar or to taste
• 2 tsp. ghee 
• chopped pistachio, dry rose petals & pinch of cardamom powder to garnish

          Take out few scoops from one mango and keep aside. Puree the remaining mango and refrigerate till serving time.

          In a bowl, whisk together chickpea flour, sugar and cardamom powder with some water to make a batter of pouring consistency.

          Grease a paniyaram chatti with some ghee. Now dip the mango scoops in the prepared batter and fry them in the chatti till light brown. Drain and keep aside. 

          To serve - ladle some mango pulp / puree in individual glasses or glass bowls and top it with 2-3 pakoras. 

          Garnish with chopped pistachios, dry rose petals and cardamom powder. Enjoy this chilled  dessert as and when desired.

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. 

Sesame Seeds & Coconut Phirni

          Phirni, a traditional sweet / rice pudding has its origins in the Northern regions. It is made of ground rice in a milk based creamy dessert. But how about a 'Sesame Seeds & Coconut Phirni'? Absolutely!! Do try this dessert in a new avatar and play the guessing game with others. 

          I prepared it for the first time today and I should confess that it turned out simply delicious. Poppy seeds too can be included in this exotic delicacy. Serve them chilled, preferably in small earthen bowls for an authentic touch. So check out the step by step pictorial recipe to prepare it.

• 1 litre milk
• 6 tbsp. condensed milk
• 3-4 green cardamoms, bruised
• pinch of salt
• 2 tbsp. chopped mixed nuts
• 2 tbsp. sesame seeds
• 1 tbsp. desiccated coconut
• 1 tbsp. rose water
• 1-2 tbsp. raisins, soaked for 10-15 minutes
• pistachios to garnish

          Dry roast the sesame seeds for a few seconds. Add the desiccated coconut and stir fry for a few seconds more. Switch off the flame. When cool, grind along with the chopped nuts.

          Add the cardamoms to the milk and bring it to a boil in a pan. Add the sesame seeds powder and salt. Mix well and simmer on a low flame for almost 25-30 minutes.. Keep stirring and scraping the sides of the pan at intervals.

          Now add the condensed milk and simmer further for 4-5 minutes. Take off the flame and add raisins and rose water. Garnish with chopped pistachios and serve chilled.

                                  Dry roast sesame seeds.

                                  Add desiccated coconut & roast further for a few seconds.

                                  Take some chopped nuts.

                                  Add roasted sesame seeds & coconut.

                                  Grind into a powder.

                                  Add cardamoms to the milk & bring to a boil.

                           Add powdered mix & salt. Simmer on low flame till it turns thick.

                                  Add raisins & rose water.

                                  Garnish with chopped pistachios & serve chilled.