Ok...It's been a while since I started designing and re-designing my place, not knowing what to blog about.
Starting off on a sweet note, here's a dessert I discovered on one of my blog hopping journeys :)
PHIRNI WITH STRAWBERRIES
For the semolina pudding
1/2 cup fine semolina/ rava
1 tbsp butter or ghee
Starting off on a sweet note, here's a dessert I discovered on one of my blog hopping journeys :)
PHIRNI WITH STRAWBERRIES
For the semolina pudding
1/2 cup fine semolina/ rava
1 tbsp butter or ghee
2 cups evaporated milk
2 cups whole milk
1/2 cup + 2 tbsp white granulated
sugar
2 tbsp rose-water
1/2 tsp cardamom powder
1/2 cup chopped pistachios &
almonds + Extra for garnish.
For the strawberry sauce
3 cups chopped strawberries [fresh or
frozen]
3 tbsp white granulated sugar
METHOD
For
the Strawberry Sauce:-
In a sauce pan, bring the chopped strawberries and sugar to a boil and let it cook on low heat for 5 - 8 minutes till they become mushy. You can either mash them with the spoon or blend it to get a smoother consistency. After they are cooled, transfer it into the serving glasses or bowls and chill.
For
the Phirni :-
In a skillet, on very medium heat, toast the
semolina flour along with ghee till
its light golden in color. Please ensure constant stirring, taking about 5 - 7 minutes.
[While the semolina flour is toasting]
In a wide-mouthed, heavy bottomed
utensil, let milk come to a boil on medium heat.Stir once or twice midway to
prevent milk from sticking to the bottom of the utensil.
Once boiling, reduce the heat to low
and start adding the toasted semolina flour to the boiling milk. Whisk thoroughly with the other hand. This
is a very important step, if you do not whisk continuously, semolina will form
lumps within seconds.
Within 5 minutes you will see that
the milk starts to thicken as the semolina granules swell up and absorb milk. Continue
whisking for about 3-4 minutes until you get a thick but runny consistency.
Remove from heat and let cool for 5
minutes.Add the granulated sugar, nuts, cardamom powder and rose-water to the
semolina-milk mix and combine thoroughly.You will see that as the sugar
dissolves the pudding will thin out. Note that
it is important to add the sugar while the pudding is still warm.
Let the pudding cool to a room
temperature and then add it on top of the already cooled strawberry sauce. Cover
the bowls/glasses with cling film to avoid formation of skin on top and let set
in the refrigerator till set [About 2-3 hours]
Garnish with chopped nuts or
strawberries and serve chilled.
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