INGREDIENTS
10 gm or ½ motichoor laddoo
For phirni
500 ml milk, 1½ tbsp rice, 2 tsp sugar, 2 tsp mango pulp, ½ tsp cardamom, 1 kg whipped cream, 200 gm mango slices in syrup
For garnish
40 gm pistachio slivers, 1 gm saffron, 2 tbsp cranberries, chopped, 1 silver leaf (chandi vark) for garnish
METHOD
• Wash rice before soaking it for an hour. Strain it. Coarsely grind the rice using a blender.
• Boil it until it becomes soft; add the milk and cardamom to make the phirni. Let it cool.
• Add and mix in the mango pulp; fold in the whipped cream. Refrigerate.
• Now layer the jar—first, by placing the chopped mangoes, followed by the mango phirni mousse, and top it with half a piece of laddoo in the centre of the phirni. Add the chopped cranberries on the sides with a sprinkling of pistachio slivers and saffron strands.
• Gently place the silver sheet on top as garnish and serve chilled.
