609. Kesar Sooji Phirni with Mango Jelly

January 30, 2017mayurisjikoni
Blog post

Vasant Panchami/Basant Panchami/ Saraswati Puja

Om Hreem Saraswatyai Namah

Saraswati Ma.(source Google)

It is believed that the celebration of this auspicious day which falls on the 5th day of the Magh month (Gregorian calendar month of February) marks the beginning of spring season. Punjab region celebrates this festival by flying kites.The mustard plants begins to flower during this time, creating stretches of fields into bright yellow carpets.The blooming mustard plants symbolise youth, freshness, procreation,love, change and life itself. Its a day when people wear yellow clothes and celebrate with sweets that are yellow in colour. In Uttarkashi, its a farmers festival. Doors of homes are decorated with yellow flowers to welcome spring and the sowing season. In Bihar people wears yellow clothes and yellow tilaks of turmeric on their foreheads and perform prayers early in the morning to the Sun, Ganga and  the Earth.

At this juncture I must share with you a poem which has been written by Shri Narendra Modi about Basant. Its penned in Gujarati but I hear that his book on poems and translations have been published.
Click on the link to listen to artist Parthiv Gohil sing this composition.
http://www.narendramodi.in/basant-panchami-the-advent-of-spring-2-5108

Translation :
All that begins meets an end, Every end onsets a new beginning,

From the heart of autumn Rises the cooing of spring…
At sweet sixteen, melody of a cuckoo within On whom showers romance, the flowers of spring?
Appearing poor, but rich within…
From the heart of autumn Rises the cooing of spring…
Who’s getting wedded in woods? Each tree is lit in festive moods!
Bestowed with divine blessing
From the heart of autumn Rises the cooing of spring…
Source :Google
    It is believed that this festival originated during the Aryan civilization. Aryans crossed the Saraswati River and settled along the banks of the river.Hence, Saraswati River began to be associated with fertility and knowledge and locals began to celebrate this festival.

According to legend there was a very proud princess who refused to marry any suitor who could not match her knowledge. The pundits made Kalidasa, who was dumb, participate in a question answer session with the princess. Since he could not talk, he answered what he believed by using sign language which the pundits interpreted as they liked. The princess married him and found out that he was dumb and not intelligent.She kicked him out of the palace. Dejected he was about to commit suicide when Goddess Saraswati appeared before him and asked him to dip in the Saraswati river. When he emerged from the river he was a changed man and began to recite verses.

Many educational institutions worship Goddess Saraswati on this auspicious day. They drape her in a yellow sari and offer her yellow sweets.New schools are opened on this day. A child learns to read and write his/her first word on this day.It is said that Goddess Saraswati invented Sanskrit, the mother of all languages.She is the Goddess of knowledge, wisdom, music and learning. Thus the encouragement by the Indian Government to worship Saraswati in all Educational Institutes on Vasant Panchami.
To celebrate this festive day #FoodieMonday #Bloghop group decided that we would make something special to celebrate #VasantPanchami which is our 77th theme. I decided to make saffron sooji phirni with fresh mango jelly.

For whatever reason or belief we celebrate Vasant Panchami, I know that if it were not for the opportunity given by my parents to attend school, if it were not for the wonderful teachers that helped me to read and write and above all the blessings of Ma Saraswati, I would not be writing this post or for that matter any other posts on my blog.

 

 

 

 

 

KESAR SOOJI PHIRNI WITH MANGO JELLY
Serves 4-6

For the Kesar Sooji Phirni:

½ cup sooji (semolina)
2 cups milk
¼ – ½ cup sugar
½ tsp cardamom powder(elachi)
½ cup thick fresh cream
3-4 strands of saffron
2 tbsp milk
1 tbsp ghee

For the Mango Jelly:

1¼ cup water
1 cup fresh mango pulp (thick)
¼ cup sugar
a generous pinch of salt
2 tsp agar agar powder or 2 tbsp agar agar flakes

For garnishing:
10-12 pistachios soaked in hot water, peeled and cut into thick slices

  1. Heat 2 tbsp of milk till its hot. Add the saffron strands and let it infuse.
  2. Take a saucepan and sprinkle agar agar over 1¼ cup water and let it rest for 15 -20 minutes.
Preparation of  mango jelly:
  1. Put the soaked agar agar mixture over medium and bring it to a boil. Lower the heat and stirring frequently, let it simmer till all the agar agar is dissolved.
  2. Add sugar and let it dissolve in the hot mixture.
  3. Add salt and the mango pulp. Mix it well.
  4. Take the pan off the heat.
  5. Pour the mango mixture into serving bowls or glasses, filling them half way.
  6. Let it cool a bit and then put it in the fridge.
Preparation of sooji phirni:
  1. Heat ghee in a pan over low heat.
  2. Add the sooji and stir it constantly till it becomes light brown in colour.
  3. Add the milk, sugar and cream. Increase the heat to medium.
  4. Keep on stirring the mixture till it becomes thick.
  5. Add cardamom powder and the soaked saffron along with the milk.
  6. Mix well and let it cool a bit in the pan.
Final preparation:
  1. Spoon the phirni over the cold and set mango jelly.
  2. Put the bowls or glasses in the fridge so that the phirni sets.
  3. Just before serving, garnish with pistachios.
Tips:
  • Add sugar to the jelly mixture according to the sweetness of the mango pulp.
  • I added less sugar to the sooji phirni. If you like your dessert sweet then add more sugar.
  • You can make phirni with flavours of your choice.
  • Make sure you stir the phirni constantly after adding the milk as you don’t want the sooji to settle at the bottom of the pan and burn.
You may want to check out the following semolina recipes:
Pane Siciliano(sicilian semolina bread)

 

upma

 

Shiro(sooji ka halwa)
Sending this recipe for the following event:
Blog Hop

 

 

 

26 Comments

  • Preethi Prasad

    January 30, 2017 at 1:56 pm

    Sooji Phirni looks so tempting. Lovely and interesting write up too. Learning and sharing our tradition

     
  • alkajena

    January 30, 2017 at 2:13 pm

    The phirni clicks looks amazing

     
  • Sujata Roy

    January 30, 2017 at 2:20 pm

    Phirni looks super tempting. Lovely presentation and excellent write up.

     
  • Rupal Patel

    January 30, 2017 at 4:37 pm

    Lovely Phirni..unique combination and delicious flavors

     
  • Pushpita Singh

    January 30, 2017 at 4:51 pm

    An interesting phirni with mango jelly. Beautiful write-up.

     
  • waagmi Soni

    January 30, 2017 at 5:55 pm

    This soooo Phirni looks so tempting dee, can I have that glass plss 😍Yummyyyy!! love the write up dee

     
  • Saswati Hota

    January 31, 2017 at 3:08 am

    Wonderful write up dee and what an innovative way to layer the sooji phirni with mango jelly.

     
  • Nisa@flavour Diary

    January 31, 2017 at 10:14 am

    Loved the delicious combo dee yum

     
  • Mayuri Patel

    January 31, 2017 at 8:38 pm

    Thank you Preethi, it certainly was a learning experience for me too as we don't celebrate Vasant Panchami with so much festivity and food here.

     
  • Mayuri Patel

    January 31, 2017 at 8:39 pm

    Thank you Alka, it's a great booster coming from an expert photographer like you.

     
  • Mayuri Patel

    January 31, 2017 at 8:40 pm

    Thank you so much Sujata, I had to research and write so that even I get to know why we observe Vasant Panchami.

     
  • Mayuri Patel

    January 31, 2017 at 8:40 pm

    Thank you Rupal.

     
  • Mayuri Patel

    January 31, 2017 at 8:41 pm

    Thanks Pushpita.

     
  • Mayuri Patel

    January 31, 2017 at 8:41 pm

    Thanks Waagmi, as I said you would have to come to Mombasa for it 🙂

     
  • Mayuri Patel

    January 31, 2017 at 8:42 pm

    Thanks Saswati, wanted to use the mango in the recipe so decided to make the jelly.

     
  • Mayuri Patel

    January 31, 2017 at 8:43 pm

    Thanks Nisa.

     
  • Heidi Roberts

    January 31, 2017 at 9:14 pm

    I love mangoes, your puddings look delicious

     
  • Shobha

    February 1, 2017 at 1:45 am

    Oh this phirni is with sooji and not with rice.. must try it.. Looks delicious and mango is my favourite. They celebrate Saraswati Pooja in South India also.The students keep the books in front of Maa Saraswati

     
  • Mina Joshi

    February 1, 2017 at 8:35 am

    Oh what a wonderful sweet dish with mango. I love phirni so mango flavour sounds perfect. Happy vasant panchmi to you. Lovely to read Mr Modi's poem to.

     
  • Ruxana Gafoor

    February 1, 2017 at 9:01 am

    Looks so yummy…Nice combo of phirni and jelly.

     
  • Kriti Singhal

    February 3, 2017 at 6:14 am

    What a beautiful candid shots Mayuri di… Loved the recipe and ofcourse the writeup!! 🙂

     
  • Mayuri Patel

    February 6, 2017 at 7:06 pm

    Thank you Heidi

     
  • Mayuri Patel

    February 6, 2017 at 7:07 pm

    Thank you so much Kriti.

     
  • Mayuri Patel

    February 6, 2017 at 7:08 pm

    Thanks Shobha. With sooji it cooks really quickly unlike the rice one.

     
  • Mayuri Patel

    February 6, 2017 at 7:10 pm

    Thanks Mina, I too loved the poem when I came across it. Listen to the Parthiv Gohil sing the composition, its really beautiful.

     
  • Mayuri Patel

    February 6, 2017 at 7:10 pm

    Thank you so much Ruxana.

     

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