Mango phirni

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Ingredients: 350ml milk, 2 tbsp idli rava (big granules semolina), 2 tbsp sugar (however you may alter based on the sweetness you require), 3-4 drops rose water,1 tsp powdered cardamom, a pinch of edible orange color (jalebi color) or you may use saffron about 1 tsp soaked in a tbsp of milk prior, 2-3 tsp of milk masala (mix of crushed pistachio, almonds, saffron and cardamom - readily available), 2 cups of diced alphonso mangoes (retain the seeds)

Preparation Time: 20 min (cooling time 2-3 hours)

Recipe:

1. Bring the milk to boil and add the semolina to it with constant stirring or else the semolina may stick to the bottom. A non- stick vessel is recommended therefore. Cook until the milk thickens to a paste like texture and semolina has softened (take it between your index finger and thumb and see if easily smashed). If semolina is still hard but the mixture has thickened, then add a tbsp of milk and allow cooking with constant stirring. This should take approx 5 min.

2. Once the semolina is cooked, add the sugar to this and stir continuously. Add the saffron color, cardamom powder and the rose water to this and allow cooling in a shallow vessel. The phirni is ready.

3. In the meantime, you can use a tbsp of milk to soak the seeds of the mangoes and squeeze out the flesh attached to the seeds. Once through, remove the seeds and retain the milk with mango flesh. Blend it properly and add this to the phirni made in step 2. This not only adds the much- desired mango flavor but also gives good color to the mixture.

4. Once the phirni has cooled down to room temperature, add the mango pieces to this, turn well and refrigerate for 2-3 hours prior serving.

5. Garnish it with the milk masala and serve it chilled!

Tips: The phirni prep is basic. You can replace mango with other fruits. Also, the semolina can be replaced with soaked, dried and then powdered rice. However, this is a lengthy process!