Mango Phirni With Mango Roses | Indian Mango Rice Pudding With Mango Roses


Mangoes are in season and there is nothing more satiating than this dessert. Fragrant rice in full cream milk with flavor of ripe mangoes is delicately delicious and looks fantastic with the mango roses. This was my first attempt in making the roses and the mangoes were so juicy and ripe that it didn’t work the way I wanted but then it was fun and lip smacking.  I also discovered an easier way of getting those roses right which I will share later along with some other fruit and vegetable flowers.

The secret to a good phirni is the coarsely ground rise that has a semolina like texture. Traditionally it is served in mitti ka kasora or a small earthenware bowl. I didn’t have those so used a clay pot to chill the phirni then served in glass bowls. Nuts, saffron, silver leaf are used traditionally as a garnish but with the gorgeous mango flavour and roses on top I did not use anything extra. Creamy and grainy, this is a perfect dessert after a lavish meal.

Ingredients : 

  • Mango puree – 1 cup
  • Raw Basmati Rice – 31/2 tbs ( Soaked)
  • Mangoes – 1-2 ( For the roses)
  • Condensed Milk ( Milkmaid ) – 3/4 Cup ( adjust according to the sweetness of mangoes)
  • Full Fat Milk – 4 Cups
  • Saffron Threads – 5-6 ( Soaked in warm milk)
  • Almonds – 6-7 soaked / skinned / ground to a paste
  • Nuts / Raisins – for garnish ( as desired)
  • Green cardamom powder – 1/4 tsp

 

Steps : 

  1. Soak rice in water for 30 minutes at least.
  2. Rinse and blend in the food processor with a little milk or water to make a smooth yet coarse paste. The rice should not become powdery.
  3. Heat the milk in heavy bottom pan and bring in to boil. Keep stirring and reduce it for about 15 minutes.
  4. Add the rice and almond pastes, stirring continuously on low heat. Make sure no lumps are formed.
  5. Add saffron and keep simmering on low heat till the rawness of ricer goes away.
  6. Add condensed milk and stir till it thickens to pudding like consistency. Turn off the gas. Add cardamom powder.
  7. Let the mixture cool on the counter and then st
  8. ir in the fresh mango puree. Mix it to get a smooth texture.
  9. Add the desired nuts and pour into the earthen pot or any serving pot you are using. Let it chill in the fridge so it sets properly.
  10. Meanwhile make mango roses and cool them. Before serving arrange the roses as desired and serve chilled.

  1. To make mango roses : Peel a hard yet ripe mango and cut the two side slices. Remove an inch from the sides and slice thinly. Arrange it the thin slices to form the petals and place it on the chilled phirni.

 

My Tip:
Keep the sugar level mild in phirni for excellent taste. You can layer white phirni and mango phirni alternately in individual glasses or serve in individual earthen bowls too. If serving individually you can add chopped mango pieces or simply drizzle finely chopped pistachios and almond shavings.
You can layer the phirni in individual glasses. For that take out a portion of phirni before adding the mango pulp and chill. Once the mango phirni is ready, spoon some mango puree in chilled glasses and layer the two phirni alternately. Garnish with chopped mango pieces or nuts.

 

 

 

Advertisements

Steamed Caramelized Bread Pudding


Brandy Raisin Banana on the left and Plain Cinnamon on the right.

I love anything with caramel and creme caramel is one of my favorite desserts. The other thing I can have any time any day is bead pudding. I make both these things regularly esp the bread pudding and keep innovating the basic recipe. I have made steamed pudding too and a quicker version for instant cravings but this cheese cake like caramelized bread pudding took me to heaven and back.

While looking for something on my favorite Better Butter website I cam across the recipe for this pudding by Sharon Dcosta and the picture held me captive. I instantly decided to make it. She had used ladi pav and we don’t get them in Delhi so the usual white bread or some other sliced bread / loaf was my option.

Now, I had to tweak her original recipe. She had suggested 18-20 slices but my gut feeling said it would be too much for a 5 inch  baking tin so I reduced it to 12 and still I needed two tins so you will need to adjust the proportions for one 5″ tin or take a bigger tin which fits in your steamer or pressure cooker. You can pour the mixture in individual ramekins too.

For a single 5 inch tin i think 6 slices and 1 1/2 cup of milk + one egg should suffice but I have not tried it. For eggless version my friends use cornstarch  / custard powder but again I have not tried it.

I made one simple plain pudding and one with brandy soaked raisins and mashed banana. Both were the best things one could have as desserts.

The dark caramel the soft smooth textured cheesecake like pudding the flavor of brandy and banana in one and nutmeg in the other was delicious. I do not use vanilla much as I like the natural flavors of the dish.

Here is how I made the two.

Ingredients :

Bread Slices – 12

Egg – 1

Full Fat Milk 750 ml or 3 cups

Cinnamon Powder – 1/4 teaspoon

Salt- 1/2 teaspoon

Brandy / dark rum – 1 tablespoon

Raisins – A handful ( about 10-15

Over ripe Banana – 1 medium

Sugar 4 tablespoon + 2 tablespoons

Round aluminium cake tin or pressure cooker separators

 

Caramelized Bread pudding with Cinnamon 

Steps –

Collect all the ingredients on the counter and soak the raisins in the brandy if using and set aside. You can soak them in water too if alcohol isn’t your choice.

In a large mixing bowl pour milk .

Beat the egg and add to the milk. Mix well.

Add 4 tablespoons of sugar and stir properly. You can increase the amount if you like more sweet. I prefer mildly sweet.

Caramel – If you are making caramel for the first time don’t use the dry sugar method but use the wet one. Also, don’t make it directly in the tin you will be using for baking.. just in case it burns…

In a small thick bottom pan add the rest of the sugar and water to make the caramel. I add a little salt ( 0.6 ml spoon or 3-4 pinches) to it for a contrast flavor. Keep the heat medium and once the sugar melts keep playing with the heat from low to medium as the color changes to light brown to dark. Keep it on lower side and DO NOT stir just swirl the pan if you need to.

Once the caramel is deeper color our it into the baking tin of 5 ” or whichever you are using and swirl it so that the entire base it properly covered. It will begin to set quickly so do these steps quickly. Let it set properly or it will mix in the pudding mixture. Do it with both pans if making two puddings. Keep aside.

Tear the bread slices into small pieces and dip in the milk egg mixture. I keep the thick first slice + the crusts but you can omit. I feel they give a great texture to the pudding cheese cake.

Soak the pieces properly and let it stand for about 20 – 30 minutes.

Now, mash the soaked bread pieces with a masher or back of a ladel ( I do with fingers) and then put the mixture in the blender and blend into a smooth mix. No lumps should remain.  Blending a mashed mixture will ensure a smooth mix.

Pour half of this mixture in the pan but keep some space so that the pudding can rise.

Mix raisins and properly mashed banana in the rest of the mixture and pour it in the other tin for the  brandy soaked raisins and mashed banana caramelized bread pudding.

Cover the baking tins  with lids or aluminium foil. Keep a stone on lid so that the water doesn’t go in. Tightly covered bin with aluminium foil works well.

In a pressure cooker or steamer add water up to one inch at least and keep the baking tin in it.

Cook on high heat till three / four whistles and then 10-15 min on low heat. The heat will depend on your utensils and cooker size / steamer etc. I check after 3 whistles and 10 min on low. If the knif comes out clean from the center it is done.

Once done remove it on the counter carefully and let it cool completely. You can unmold it at this stage by sliding a sharp knife along the edge of the baking tin to loosen the pudding  or tap it with the heal of your palm a few times. Keep a serving plate on top and invert. The pudding will release nicely on the plate. You can serve it right away at room temperature or chilled.

I keep the covered tin in the fridge to chill for at least 2 hours and then remove lid / foil and unmold. Then chill it again for some time before using.

The rich deep caramel on top on the perfectly set smooth pudding is a sight to behold and a joy to eat. You can make your own variations to the original recipe. You can add apple pulp or chocolate or pumpkin or anything you like but I prefer the original unmasked taste of pure decadence ie the plain caramelized bread pudding with just the right amount of nutmeg/cinnamon