Phirni

Ingredients:

• 1/4 Cup Barnyard Millet
• 1/4 Cup Barnyard Millet
• 1/4 Cup Barnyard Millet
• 2 Cups of Milk
• 1/2 Cup Country Sugar/Nattu Sarkarai
• 1/2 Cup Country Sugar/Nattu Sarkarai
• 1/2 Cup Country Sugar/Nattu Sarkarai
• 1/4 Cup Carrot Puree
• 1/4 Cup Mango Puree
• 8 Soaked and Peeled Almonds
• 1/4 Tsp Cardamom Powder
• Some Chopped Nuts

Directions:

1. First, wash and soak millet for 2 hours. Drain completely. Dry the millet on a cloth for 10 minutes. Using the small mixie jar grind it to fine rava consistency along with peeled almonds.
2. For carrot Phirni: Heat a pan and add a cup of milk. When it starts boiling, keeping the heat on low, add 3 tbsp of ground rava and mix continuously so that no lumps are formed. Alternatively you can mix the rava in a tbsp of water and make a paste and add to the milk.
3. Let it cook for a few minutes. When the rava is cooked, add 1/4 cup sugar and when it melts completely, add the carrot puree*. cook for a minute and keep mixing so that the bottom does not burn. Turn off heat and add cardamom powder and nuts.
4. For Mango Phirni: Heat a cup of milk and when it starts boiling add the paste of 3 tbsp ground rava and cook for a few minutes. When it is fully cooked, add sugar followed by mango puree. After a minute turn off heat and add cardamom powder and decorate with nuts. Make sure throughout the heat is on low.
5. Refrigerate both phirnis for a few hours and serve chill.

Note:

• *For carrot puree, peel a medium size carrot and cut into pieces. Pressure cook for 2 whistles. Grind without adding water to get soft puree.
• For Mango puree, just peel a mango and grind.
• Rose water can be added to enhance the flavour.