Holi Recipe - Mango Yogurt Thandai Shots

 Holi Recipe -   Mango Yogurt Thandai Shots

However much I love Alphonso  mangoes, my first mangoes of 2021 was of a different kind. During my regular visit for fruits and groceries to Bazar road, my fruit vendor strongly recommended this sweet freshly variety of mangoes from Kerala. It was at that time, I decided to stir up a simple dessert for the festival of Holi.

So instead of the regular gujiya, malpractice, thandai, and jalebis this was my humble tribute to the sweet tooth without adding sugar. 

So here is my recipe of Holi  Mango Yogurt Thandai Shots

Ingredients 

2 big mangoes 

1 cup hung curd

Handful of nuts (cashew, pistachios and almonds)

1 tbsp thandai powder

1 tbsp raisins (kismish)

2 digestive biscuits( powdered)

Pomegranate pearls (for garnish)

1 tbsp honey (optional, only of mangoes are not sweet)

Method 

1. Wash, peal and make a pulp out of the mangoes 

2. Now add the hung curd and mix it well. 

3. Powder the digestive biscuits, add the thandai powder, and half of the chopped dry fruits and raisins to this.

4. Take cutting chai glasses to make the dessert.  First put in a layer of mango Yogurt.

5. Now add a thin layer of powdered biscuits and nuts.

6. Add another layer of mango Yogurt. 

7. Garnish this with pomegranate, chopped mango bits and nuts. 

8. Place this in the chiller for minimum an hour before serving. 

Note 

You can mix cream to mango instead of yogurt to make mango mousse jars 

Add a cake layer instead of biscuits for another variation. 

The result will be phenomenal and finger licking good. 

Carrot Rice Pudding/ Gajjar ki Phirni

 Carrot Rice Pudding/ Gajjar ki Phirni

Weekends are always the time to try out desserts. And I especially like to try out Indian sweet recipes in my kitchen. So today, I am trying a new recipe today, phirni with a twist. Adding carrots to the dish proved to be a good idea in this dish, so before the Indian carrot season (the one we make gajjar ka halwa with) was over I prepared Gajjar ki phirni....

 

 

Ingredients

2 Carrots

4 cups Milk-3 cups

½ cup Jaggery

½ cup Basmati rice

½ tsp Cardamom powder

6-8 Almonds

4-5 strands of saffron

Method

 

1. Start by soaking the basmati rice in the water for an hour. Strain the rice, and then grind the rice with this remaining water in a grinder until you have a fine paste.

2. Grate the carrots and keep aside.
3. Now in a saucepan, heat the milk and add the grated carrot and cook for ten minutes.

4. Add the rice paste and mix it with a whisk so as to ensure that no lumps remain.

5. Add the jaggery granules, and slow cook the mixture.
6. Keep stirring so it doesn’t burn at the bottom.

7. Now add the ground cardamom, and saffron to the thickened mixture.

8. Set the firni in terra-cotta or glass bowls and refrigerate, covered.

9. Garnish with crushed almonds and serve chilled.

Now enjoy a chilled bowl of phirni and give in to your sweet tooth cravings. This is just another a worthy treat, like creamy traditional pudding 'Phirni' loaded with the goodness of carrots. Welcome your weekends on a sweet note.