FIRNI SUNDAE

Helllooo,

Well friends, I've already told you how much I'm in love with the mangoes. And since it's summer-time, I thought, why not make a maximum utility of the juicy mangoes by preparing a chilled dessert. But the, mango sundaes, mango ice-creams and even mango puddings are pretty common. Then, an idea hit my mind. I decided to prepare the Indian delicacy 'firni', which is almost the same as 'kheer', with the only difference that the rice is ground here instead of using whole rice. And then, I gave it a mango and creamy and chocolaty twist. This dessert is rich, sumptuous, with outburst of multiple flavors  And I can assure you, this, can never go wrong.

Ingredients:

For the Jelly: Pulp of 1 Ripe Mango, 1 tsp Gelatin, 2 tbsp Sugar, 1/4^th cup Hot Water.

For the Firni: 1/4^th cup Joha Rice, 1 tbsp paste of Mint, 1 tsp Cardamom powder, 6 cup Milk, 4 tbsp Sugar, 1 tbsp Ghee.

 For the Topping: ½ cup fresh Cream, 10-12 Cashew nuts, 1 tbsp Sugar,  few Rose petals, 2 tbsp Rum, 1 tbsp Drinking Chocolate.

For Garnishing: Cherries.

Procedure:

We shall start by boiling the milk till it thickens and reduces to three cups.

While the milk boils, we shall begin our jelly preparation. Blend the mango pulp together with the sugar. Place a pan on flame and pour in the mango pulp. Keep stirring. Meanwhile dissolve gelatin in hot water and pour it on the pan. Mix it with mild hands. Keep the serving cups glasses ready. Pour the mango mixture carefully into the glasses and refrigerate it till it sets.

Now, moving on to our key layer, i.e. the ‘Firni’ coarsely grind the joha rice. If joha rice isn't locally available, basmati rice or any other aromatic rice will do. Heat ghee on a pan and fry the rice in ghee until it becomes mildly golden. Meanwhile, keep aside ½ cup from the reduced milk, and add the fried rice into the remaining 2 ½ cups of milk. Cook on low flame till the rice becomes tender. Once you are sure that the rice is properly cooked, add sugar and cardamom powder, and stir well. Finally add the mint paste, and allow the mixture to cool. The rice would soak in the extra bit of milk, if any; and you will be left with something like a soft, but thick paste. This is your ‘firni’. Finally, place it into the refrigerator.

Coming to our final layer, blend together, cashew nuts, rose-petals and sugar into a fine paste. Pour fresh cream over this paste and mix it thoroughly. Finally pour in the rum and keep the mixture in the freezer for minimum 45 min. This will be our ice-cream

Now take out the glasses from the refrigerator wherein we’d earlier poured the mango pulp. The mango jelly is set. Take 2 tbsp of the firni and spread it evenly on each of the glasses. Next, drop 1 tbsp ice-cream into each glass. Place the glasses back into the refrigerator.

While serving, heat the ½ cup of milk earlier kept aside. Add the drinking chocolate. And pour this hot chocolate sauce over the ice-cream, with a cherry on top. Your FIRNI SUNDAE is ready that has mint, cardamom, mango, chocolate and rum to simply blow away your senses. Give it a shot, and you will surely love it.