Amita Nene's Yummy Expressions
Firni The Indian Rice Pudding
This year I am pursuing a PG in Child and
Family Counselling and last whole month was full of high voltage action! It was
festive time and then it was also time for course work completion, there was
journal writing and there was preparation for the term end exam, practical
sessions and viva voce! I just got done with the exams today and I am as
thrilled today as I used to be during my school days! And trust me; it’s even
more fun to relive your student life again after so many years!
So,
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.
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 gravy 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 Mithai shop
and grab some readymade 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 something…… 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. After all, it was my little secret!
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