You can’t be sad when you’re eating dessert so, make sure your dessert o’clock has a full spread on the table and if you are wanting to experiment with something different, try Tri-Colour Phirni or Mawe aur Mewa ka Pulao. As we wrap up August, India’s Independence Day month, we decided to take dessert seriously since they are edible love.
What better to nurse Monday blues than with not one but two dessert recipes? You can’t cook happiness but you can certainly whip up Tri-Colour Phirni or Mawe aur Mewa ka Pulao in a jiffy and that’s kind of the same thing. Check out their recipes below and thank us later:
1. Tri-Colour Phirni
Basmati rice 1cup
Full cream milk 850ml
Saffron Few strands
Green Cardamom 2pods
Rose water 5ml
Soak the pistachios in warm water for 3-4hrs, blend in to a fine paste and set aside. Wash the rice and grind in to coarse grainy paste. Boil the milk over medium heat and simmer until starts to thicken.
Add rice paste to the milk and stir continuously to avoid lumps. Add sugar and cook further for 3-5 mins. Divide the mixture in to three pans and set aside.
Bowl 1 – Add cardamom powder and mix well to combine your white phirni is ready, remove in a serving bowl.
Bowl 2 – Add saffron in to the 2nd bowl and cook for another 2-3 mins, remove in a serving bowl.
Bowl 3 – Add the pistachio and rose water in the 3rd pan, cook for another 2-3 mins, and remove in a serving bowl.
Garnish with your choice of nuts and serve chilled.
2. Mawe aur Mewa ka Pulao
Basmati rice 1 cup
Cumin seeds 1/2tsp
Cinnamon stick 1nos
Bay leaf 1no
Saffron Few strands
Wash and soak rice for 30 mins. Heat ghee in a medium size pan over medium heat, add cumin seeds, cinnamon and bay leaf. Allow them to sizzle for 30-40 seconds.
Now add onions and fry until light golden brown, add almond, pistachio, cashewnut and raisins, sauté for 2-3 minutes followed by rice.
Add water, salt to taste and bring to a boil. Boil for a couple of minutes on high heat and then cover with lid and cook until all water is absorbed.
Garnish with tri colored mawa and saffron strands.
(Recipes: Chef Hari Ballabh Singh from Ozen Reserve Bolifushi)