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Desserts

MANGO PHIRNI
Sweet kheer filled with mango chunks in every bite
 
Preparation Time : 35 - 40 minutes
 
Cooking Time : 30 - 35 minutes
 
 
Ingredients
   
Ripe mangoes, cubed 2 medium
Rice 4 tablespoons
Milk 1 litre
Sugar 3/4 cup
Pistachios, blanched and sliced 8 - 10
Almonds, blanched and sliced 6 - 8
 
Method
 
Soak rice in two cups of water for half an hour. Drain and grind to a coarse paste. Dilute rice paste with half a cup of water.Heat milk and bring it to a boil. Gradually stir in the rice paste, reduce heat and simmer for three to four minutes, stirring continuously or until the milk thickens well. Add sugar, and continue to simmer till sugar dissolves and is incorporated well. Remove from heat, cool to room temperature and stir in mango cubes keeping a few aside for garnishing. Pour this mixture into individual earthenware or ceramic bowls, garnish with sliced pistachios, almonds and mango cubes and serve chilled.


BOONDI AND RABDI STUFFED PANCAKES
A delicious fusion – pancakes stuffed with crumbled boondi laddoos and rabdi
 
Preparation Time : 30 minutes
 
Cooking Time : 45 minutes
 
 
Ingredients
   
Refined flour (maida) 1 1/2 cups
Baking powder 1 teaspoon
Soda bicarbonate 1 teaspoon
Buttermilk 3/4 cup
Powdered sugar 2 tablespoons
Oil to shallow fry
Boondi Ladoos 6 medium
Almonds, chopped 8-10
Raisins 1 tablespoon
Cashewnuts, chopped 8-10
Rabdi 3-4 tablespoons
Almonds, blanched and peeled 8-10
 
Method
 
Preheat oven to 180ºC. Sieve refined flour, baking powder and soda bicarbonate into a bowl. Add buttermilk and whisk to make a smooth batter. Add powdered sugar and mix. Heat a little oil in a pan. Pour a ladle full of batter and spread it around. Cook till the underside is lightly browned. Flip and cook till the other side is cooked similarly. Cook other pancakes similarly. Take boondi laddoos in a bowl. Add chopped almonds, raisins, cashewnuts and mix breaking the laddoos. Add rabdi and mix. Take a spring bottom cake tin. Trim the pancakes to fit into the tin. Keep one pancake at the base of the tin. Spread some of the boondi stuffing over it. Cover with another pancake and spread some more of the stuffing. Keep another pancake and spread some more of the stuffing. Keep the tin in the preheated oven and bake for ten minutes. Remove from the oven and unmould. Decorate with peeled almonds and serve.

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