Boil the milk in a heavy bottomed pot. Let it simmer and keep stirring constantly, making sure that it doesn’t stick to the pan.
After the milk has reduced to half its volume and thickened, add sugar, protein powder, cardamom powder and stir till it starts to thicken.
Simmer for 5-10 more minutes. Remove from flame and add the sitaphal pulp. Mix well.
Garnish with nuts and serve chilled.
Chocolate and Ginger Phirni Ingredients
Milk 500 ml
Rice powder 20 gm
Cocoa powder ¼ cup
Whey protein powder 2 tbsp
Dry ginger powder ¼ tsp
Sugar ¼ - ½ cup
Chocolate, chopped 50 gm
Method
In a mixing bowl, combine milk, rice powder, cocoa powder, whey, dry ginger powder and mix well.
Heat pan on a low flame and add mixture to the pan and cook.
Cook the phirni till it is nice and thick.
Add sugar, chocolate and cook for 5 more minutes and turn off the flame.
Portion out the phirni in clay cups and chill it for a few hours.
Take out the phirni, garnish with rose petals and mint sprig. Serve chilled.
(Recipes by celebrity chef and brand ambassador Parag Milk Foods, Ranveer Brar)
Khajoor Ni Pattice Ingredients Covering
Aloo, boiled 500 gm
Arrowroot 20 gm
Green chilliies 20 gm
Salt as required
For the stuffing
Khajoor, chopped 100 gm
Kaju, chopped 20 gm
Kismis, chopped 10 gm
Pomegranate, fresh seeds...10 gm
Elaichi powder ½ tsp
Ghee 10 gm
Mawa 20 gm
Method
Heat oil in kadhai and add all the ingredients for the stuffing. Cook on a slow flame and then cool the mixture.
Mash the boiled potato, add arrowroot, green chillies and salt. Take the mashed potato in your palm, flatten it, fill it with the stuffing and seal it like a ball. Make the balls and set aside.
Heat sufficient oil in a kadhai.
Deep fry the balls in hot oil till golden brown.
Drain on absorbent paper.
Serve with green mint chutney.
Karanji
Ingredients
Crumbled mawa 1 cup
Plain flour 1 cup
Ghee, melted 1 tbsp
A pinch of salt
Raisins 2 tbsp
Almond 2 tbsp
Pistachio 2 tbsp
Sugar 2 tbsp
Cardamom powder 1 tsp
A few saffron strands
Ghee for deep-frying
Method
Combine plain flour, ghee and salt in a deep bowl, mix well and knead into a firm dough using enough water.
Cover the dough with a lid and keep aside for 10 minutes.
Combine the mawa, raisins, almonds, pistachios, sugar, cardamom powder and saffron in a deep bowl and mix well using your hands.
Divide the stuffing into 12 equal portions and keep aside.
Divide the dough into 12 equal portions.
Roll out a portion of the dough into a circle without using any flour for rolling.
Place a portion of the stuffing in the centre, fold it over to make a semi-circle and press the sides well. Twist the sides of the Karanji inwards to form pleats. Repeat the process to make 11 more Karanjis.
Heat the ghee in a deep kadhai and deep-fry a few Karanjis at a time, on a medium flame, till they turn golden brown from all the sides. Drain on an absorbent paper.
Serve immediately or cool completely and store in an airtight container for two days.
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