A TRADITIONAL RAKHI DESSERT OF KESARIA MEVEDAR PHIRNI – CONCOCTED WITH A MOSAIC OF BELGIAN DARK AND WHITE CHOCOLATES RELISHED AS CHILLED LOLLIES
Soak five tablespoons of Basmati rice in water for 2 hours,
remove and grind to a paste. Dissolve half a teaspoon of kesar
in three tablespoons of warm milk and keep aside till milk absorbs the
kesar colour. Soak eight to 10 almonds and 10 to 12 pistachios in
water before removing the skins and sliver finely.
Now heat a litre of milk in a kadhai, allowing it to thicken ,add 1 cup of sugar and allow it to dissolve well . Add ground rice paste, stir in well. Add the kesar , slivered dry fruits and Mix,check for sweetness. On a slow flame ,cook continuously till it reduces to almost a thick pudding like consistency . Put it in a flatware and set to chill to further firming of the preparation for 1 hour .
Apply some ghee in between the palms and roll out Laddoos / dollops from the phirni mix . keep on a tray lined with butter paper and dip it in molten dark chocolate ganache . form a mosaic with streaks and circles of white chocolate as well . chill to firm for 30 mnts and finally lift one by one putting it into paper cups and refrigerate for the chocolate coating to firm . Enjoy the chocolate mosaiced , dry fruit and kesary phirny chilled Lollies on the festivity of rakshabandhan .
(Courtesy- Regional Executive chef Aman Tandon from The Pride Hotel, Ahmedabad)