Monday, 25 June 2012

Mango Feerni - Mango and Rice Pudding





Hey guys, I'm back !! :)

The last 5 months have been quite hectic, I was stuck in preparation for my exams and than the actual exams , got free on 6th June and than got busy with cakes !

Now i feel like i can spare some time and write this post. I've missed you all ! <3

So for today i'd be posting a recipe for Mango Feerni that i found here.


You can leave out the mangoes (if you are not a big fan) and have it as is it.


Its a great make-ahead dessert, that you can whip up a day before a get together or a 'dawat'

So here goes,
1 liter of Milk
1/2 cup of Rice - soaked in water for 3-4 hours
1 can of condensed Milk
Pulp of 2 Mangoes ( blended to a smooth paste)
3-4 Cardamoms 
Sugar as required
A few drops of Kewera Essence

Crushed or Flaked Almonds and Pistachios for Garnish
A few small slices of Mango for garnish.




Grind Rice to make a paste. Keep aside.

Grind Mangoes to make a smooth pulp. Keep aside.


Boil milk with cardamom. Keep on simmering on low heat for 10 minutes.

Add the rice paste and a cup of water, keep on cooking on low heat with frequent stirring to prevent burning.

After 10 minutes add condensed milk. Keep on cooking till the rice is cooked and the Feerni is thick.

Add sugar. (keeping in mid that the condensed milk is quite sweet and you'd be adding mangoes as well)

Cook for a minute or two till the sugar dissolves.

At this stage you can take it out, chill and have it as is it. Its quite good !

For a mango version,

Add the mango pulp. Take off heat and cool to room temperature.

Than put it in the fridge to chill for a few hours. Garnish with Crushed almonds, pistachios and mango pieces!




Enjoy!!



3 comments:

  1. So tempting and droolworthy pudding, simply inviting.

    ReplyDelete