Wishing everyone a Warm and Loving Eid
May this festival shower you with Love, Peace and Goodness Warmth and Togetherness
May all you prayers be Answered
Fasting a month long, is never easy, it always seems like a daunting task at the beginning, but as the days go by, you are miraculously blessed with patience and endurance. And before you know it the days are flying by, and you’ve adapted your mind your will power to do what was otherwise unimaginable. Specially if you are an obsessed foodie who needs to eat every 2 hours. Like me.
I will be honest and tell you I did day dream of food, of things I’d like to eat when I broke my fast. This dessert is a result of one such obsessive afternoon, when I was fixated on bringing two desserts together. Firni is a traditional Indian Rice pudding dessert eaten most in the month of Ramadan. It is a very simple concoction of sugar, rice and milk, boiled down and set in earthen pots, which gives it its distinct earthy & nutty flavour.
Sticky Rice and Mango is another traditional dessert favoured in Thailand, and now the world over. Made in coconut milk and topped with Mango, this dessert has my heart too. So I was thinking on a very empty stomach, why not bring these two to together. A luscious sticky rice pudding in coconut milk, set in earthen pots, topped with fresh mango and to add that extra bit some silly smooth mango pudding and sesame seeds. Pure heaven.
If you are a fan of either of these desserts you will not be disappointed, and even if you aren’t, I’d reckon you give this a go, ‘cuz you will become a fan. May this sweet dessert lighten up your day. May the magic of this Eid bring lots of happiness in your life and may you celebrate it with all your close friends & may it fill your heart with wonders.
For the FIRNI / Rice Pudding
- 5 tbsp Basmati / long grain Rice
- 1/4 cup Milk
- 3 cups Coconut Milk ( 3 packs of 200ml )
- 1/2 cup + 1 tbsp Condensed Milk ( I used Nestle, you can adjust quantity as per sweetness of the brand you are using )
- Earthen Pots to set the pudding – optional
- 1 big ripe Mango
- 150 ml Cream
- 3 leaves Gelatine
- Slices of Mango
- Sesame Seeds
- Edible Flowers
For the FIRNI
Start the night before by soaking the rice in water. If you are short on time 3-4 hours of smoking is fine too
If using the earthen pots, soak them in water too.
Next day start with grinding the rice with 1/4 cup milk. Keep it coarse, we don’t need a paste. The rice should be all broken down but still have a bite.
In a heavy based pot, bring the rice mix + 2 cups of water to a boil. Reduce the heat and cook till the water has reduced and the rice cooked a little. It will thicken up.
Now add the coconut milk and condensed milk. Give it a good stir and let it gently boil for 20 mins. Constantly stir the pudding as you don’t want it to stick to the sides. Taste it at this point to adjust the sweetness.
Buy now the rice should have cooked and all the milk almost evaporated. The pudding should look luscious and mustn’t be too dry, as it will further dry/set on cooling. So do keep it a wee bit runny.
Serve equally in the bowls and let it cool down to room temperature. Cover tight and chill for atleast 6 hours.
For the Mango Pudding
Puree one sweet ripe Mango to a smooth paste
Add 150 ml fresh cream and just give it one whizz in the same blender you pureed the mango. Set aside.
Soften the Gelatine in 4-5 tbsp of hot water. Cool and add to the mango cream. We are using extra gelatine to make sure the pudding holds shape to garnish on the Firni.
Pour out in a shallow dish and set in refrigerator.
To bring it all together, simply dress the Firni with fresh mango, mango pudding and some flowers. Sprinkle some sesame seeds and serve chilled.