Layered Mango Phirni...

Layered Mango Phirni...

Ingredients:

3/4 litre Full Cream Milk
1 cup ripen Mango Pulp
3 tbsp Basmati Rice
1/3 cup Condensed Milk
2-3 tbsp Sugar,optional
1/2 tsp Cardamom powder
8-10 Almonds,blanched and slivered(or Pistachios)

Procedure:

Peel and cut the mango into pieces and grind it to a smooth puree.Reserve few mango pieces for garnish.

Soak basmati rice in water for half an hour.Drain the rice and grind to a slight coarse paste.Do not make into a very smooth paste,a slight coarse paste works best in giving a nice texture to the dessert.
Heat milk in a thick bottomed pan when it starts bubbling,simmer the flame and slowly add the rice mixture and stir continuously until it forms a thick mixture.It takes approximately 8-10 mins.If you are adding sugar you can add it along with rice, but if you are adding condensed milk you can add it after the rice mixture is thicken.You need to stir the mixture constantly,this step is most critical as you might end up with lumpy solution if you don't stir it continuously.If you end up having lumps,do not panic strain the mixture into another vessel and press the lumps in the strainer with the help of back of a ladle.Again keep the mixture back on the stove and continue cooking.Check the sweetness of the mixture, if you want more sweetness adjust it by adding more sugar or condensed milk at this stage.

Add cardamom powder and mix well.Once the mixture is thick turn off the stove.
Divide the mixture into two parts and add mango puree(reserve some mango puree) to one portion and mix it nicely.

Take 5-6 medium sized glasses or glass bowls and start layering.First add a tbsp of mango puree in all the bowls.Then add 2 ladles(6-7 tbsp) of white phirni in all the bowls.Once you finish filling the mixture in all the bowls,start with the bowl which you poured first and gently add 2 ladles of mango phirni taking care that the mixture will not mix up with the white portion as we want the layers to be seen separately.

Garnish with chopped mangoes,slivered/flaked almonds,pistachios and saffron strands.

Allow them to cool and keep in refrigerator for 3-4 hrs and serve chilled.This can be eaten warm,but the chilled one tastes better.

RCP : Net Collected