A BIG hello to all my dear friends….Sure you all had a yummilicious Diwali serving and savouring some delectable creations!
For me this Diwali was another occasion for creative expressions.
In addition to floral decorations, diyas, rangolis, lanterns, fireworks, designer outfits, jewellery, et al; this Diwali also was all about homemade farals, fusion dishes and elaborate meals.
Homemade chaklis, methi mathris, shankarpales, ladoos, chivda and kadbolis adorned my kitchen shelves as they jostled for space with my experimentals – chinese flavoured mathris and oregano infused sev. While my family savoured the traditional Diwali snacks, they welcomed my crazy fusion creations too with lot of excitement and polished it off to my greatest delight. Will surely take you through the details of my creations separately… very very soon.
As we hosted few lunches and dinners too during the festival time, I had to work on an elaborate menu each time. Focussing on getting unique flavors and textures to each of the dishes, I was having a great time for myself experimenting with the available ingredients in my pantry to dish out some culinary delights.
On one such occasion, I went on a Nawabi cuisine trip. My idea was to do a traditional Phirni to go with it. However, I ended up spending so much time creating my Zaffrani Paneer Tikka and rest of the menu to compliment it, that I had no time left to get my Phirni done!
What a bummer! Don’t tell me I would have to rush to the neighbourhood Mithaiwala and grab some ready made Gulab Jamuns! NO!!!
A bit disappointed I gave a cursory look around my pantry, and made one last attempt to de-panic my mind and think. Then I saw it half hidden behind a carton of Soya chunks and it brought back a smile on my face!
Traditionally a Phirni preparation would involve slow cooking of pounded soaked Basmati rice in boiled full cream milk infused with saffron and cardamom; blended with condensed milk, cream and a coarse powder of pistachios, almonds and cashews.
As I pulled out the carton of Amul Basundi – My little Diwali secret, from the pantry, I had a mental to do list ready for getting my Phirni ready in the next 30 minutes.
All I needed was –
1 litre carton of Amul Basundi
¾ cup of Basmati Rice (coarsely pounded)
Everest Milk Masala
Cardamom Powder & Few strands of Saffron
Pressure cook the Basmati Rice for 3 whistles. Allow to cool down. Roughly mash the rice.
Meanwhile, pour the Basundi in a large saucepan and bring to a boil, stirring continuously. Add the mashed rice, cardamom powder, saffron and 1 teaspoon of Everest Milk masala keep stirring till the rice and basundi blend well, reaching a creamy consistency.
Pour in a serving bowl and allow it to cool. Once cooled a bit, refrigerate till the time of serving. Garnish with the Milk masala powder before serving.
Voila! Phirni is ready.
When my guests went gaga over the Phirni, I had this contented smile on my face the whole time