Mango Phirni

Mango Phirni is a delicious dessert(pudding). There are so many varities of this phirni. This is the one i makes at home all the time when mango season, easy to make. It is a NorthIndian sweet dish made with rice,milk,mango & nuts. 

Prep Time : 10 Mins + 1 hr Soaking Time

Cook Time : 25-30 mins

Ingredients

• Mango Puree - 1 cup
• Milk - 3 cups
• Basmati Rice - 2 tbsp (soaked & coarse)
• Sugar - 3/4 cup (adjust as per taste)
• Cardamom powder - 1/4 tsp
• Kesar milk (safforn milk ) - 1 tbsp
• Pistachios - 1 tbsp (soaked & chopped)

Method

1. Soak the basamti rice for an hour. discard the water and grind coarse. keep aside
2. In a large thick bottom pan  add milk bring boil until froth on medium flame 
3. Add rice stir continuously on low heat 
4. Add sugar bring boil stir continuously. Stir milk and rice until rice cooked well
5. Add sugar little by little stir until sugar dissolve and stir continuously
6. Add cardamom powder and kesar milk. bring boil and stir until becomes thick. Switch off the flame
7. Add mango puree mix well and again on low heat stir continuously for few mins. Turn off the heat
8. Cool and refrigerate and garnish chooped pistachios and serve

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Kala Jamun

 KalaJamun is a dessert similar to GulabJamun and it is dark in color and little different texture. This is delicious desset makes all special parties/occasions. I am sure that if you googled or looked into cook books you will find other types and methods as well. 

Prep Time : 10 Mins
Coo Time  : 5 Mins

Ingredients

• Maida - 3/4 cup
• Mava/Kova fresh - 1 cup
• Water - to knead dough

Ingredients for Sugar Syrup

• Sugar - 2/1/2 cups (adjust as per taste)
• Water - 1/2 cup + 1 cup extra
• Cardamom powder - a pinch 
• Baking soda - a pinch
• Rose water (optional)

Prepare thin syrup and thick syrup

Mehod

1. In a large pan add water and sugar boil into 1 thread consistency . While sugar syrup is still boiling start frying jamuns. 
2. Mix maida, baking soda and kova. Sieve well there should be no lumps and add water little by little (the dough should be soft)
3. Divide the mixture into small lemon size balls 
4. Heat oil / ghee ( i've used oil) 
5. Deep fry on low heat. Fry until dark black in color
6. Remove and add kala jamun into hot sugar syrup
7. After sometime remove kala jamuns from the sugar syrup and sprinkle dry coconut  powder(optional) or  crushed pistachios or apply vark (Edible silver)

| Copyright © Malas - Kitchen 2018 | | All rights reserved |