MANGO PHIRNI

This is a dessert which was not common in the Bengali homes in our younger days. In the middle class homes like our's, moms were not keen about experimenting with the cuisines of other culture or region. They were happy with what they learnt for generations from the family itself. There was less of exposure. The word cosmopolitan was unknown to that generation, or perhaps they did not pay much of attention or they may not have been willing to give much of importance to it. End of the day what mattered was a good "macher jhol bhaat", meaning fish curry with rice. Desserts essentially meant Payesh[rice kheer], Pithey, Roshogolla, Pantua, Sandesh and a number of homemade sweets. 

I remember, after my marriage, when I tried my hands at a coriander chicken or cashew chicken, there was strong objections. I was said we never ate this. I did not understand why we cannot accept new, how can we move ahead then? My support were my globe trotter husband, some of his friends, my sis-in-law. However poor I cooked, they ate and approved of, my overly boiled Bombay Pulao too. A big Thanks to them, today whatever little I have learnt is through trial and error. My mom was another rigid woman who never allowed me in her kitchen fearing of a mess and wastage.

I tasted Phirni / Firni when I was in college. Kolkata has some good Mughlai joints where we get our favourites, from Awadhi Biryani to Afgani Chicken and Rumali roti to firni / phirni; served chilled in small earthen bowls. I used to visit with my friends, sometimes to have biryani and phirni, at times Afgani chicken, roomali roti and to end with a bowl of phirni. I vividly remember the scene, all girls or couples sitting inside the curtained cabins, God knows why we did when outside it was easier to breathe. Perhaps we did not wish to disturb others with our giggling and no-sense talks. It was from then my love for this dessert started, a humble, simple, no frill, flavourful dessert. The addition of mango pulp made it tastier. In the process, I may not have done it authentically but it tasted heavenly, that can be assured. Let us do it together.

INGREDIENTS :

Milk : 500 ml

Milk Powder : 2-3 tbsp

Rice Flour : 3 tbsp [You better make a coarse powder at home, I used store bought]

Sugar : 3/4 small cup

Ripe Mango Pulp : 1big cup

Green Cardamom Powder : 1/4 tsp

Rose Water : 1 tsp 

Chopped Pistachios to garnish

METHOD :

Wash, peel and get the pulp of the mango discarding the seed. Strain the pulp. Take it in a sauce pan, add 1 tbsp of sugar, stir cook for 4-5 minutes. Let it cool.

Pour the milk in a heavy bottomed vessel and add the milk powder to it, mix well. Switch on the gas stove and let it boil at minimal temperature. 

In about half cup of milk add the rice flour and mix well, no lumps should be there. 

After about 10-12 minutes of boiling the milk, add the milk and rice powder mixture and slowly add to the boiling milk, keep stirring continuously for 3-4 minutes.

Once the content starts thickening, add the sugar and keep on stirring. Add the cooked mango pulp, green cardamom powder and rose water, give a quick stir to incorporate well. 

Switch off the gas stove and let it cool. Transfer THE PHIRNI to small bowls [looks best when served in earthen bowls]. Refrigerate before serving with a garnish of chopped pistachios.