THEME: #205 MITHAI MEIN TWIST
Its so nice to be back to FoodieMonday/Bloghop Group. I’ve missed a few themes in the past few weeks because of traveling and a wedding in the family. Indian weddings means a lot of work, preparing for traditional rituals, taking care of guests, making sure everything works seamlessly. Its also when all attending meet up with friends and family. I met some of my sister in law’s family and her friends after so many years and it was really fun spending time with them, catching up where we last met and getting to know how life has treated all of them.
The 205th theme, Mithai Mein Twist was suggested by Sasmita who blogs at First Timer Cook. As soon as I opened her blog to copy the URL, what do I see, a Chocolate Tea. Now don’t you think that is so interesting? Well, not going to tell you about it, check it out for yourself. Am sure you’ll want to try it out just the way I want to. I’ve had chocolate tea which came all the way from Ooty. However, it really didn’t impart that subtle taste of chocolate to the tea. I prefer Sasmita’s recipe.
A few days ago I messaged her that I wanted to make a pannacotta and add a desi twist. She sent me an emoticon which showed disappointment. Got the message immediately. I then messaged back that I may not participate as I may not get ingredients in Bali to prepare an Indian sweet or mithai with a twist. She encouraged me to try and that’s when my brains sort of jolted back to a proper thinking mode. Till then it was still in the jet lag area… we flew out of US on Monday and it was Wednesday when we arrived in Bali! A discomforting thought that we lost one whole day!
My son, daughter in law, her mum, hubby all were looking forward to pannacotta but got served a Chocolate Phirni instead. How did the idea come about? I went to the supermarket with basundi in my head. I bought some full fat milk and was thinking of what to add in it to give it a twist when phirni entered the head and wouldn’t leave! How did I think of chocolate? Well, there’s quite a bit of chocolate around the house as in her pregnant state, my daughter in law has a crazy craving for chocolate. Weird as normally she would not indulge in any chocolate. I keep on reminding her that the baby definitely has the Patel gene as we all are chocoholics.
So Chocolate Phirni is my contribution for the Mithai mein twist. Usually phirni has cardamom, nuts, saffron, etc. to give that authentic taste. Here the chocolate has given it a complete twist, making it more appealing as a rice pudding to the palate of a non Indian and a welcome dessert for chocoholics. Does it taste like the normal phirni? Not at all. My French ‘Samdhi’ kept on insisting that I’ve made the French Rice Pudding and not an Indian dessert. So guess the twist worked well.
Serves 6-8, depending on the size of the bowl/glass/pot used
5 tbsp brown rice
1 litre full fat milk
300g sweetened condensed milk (please note that I’ve not used a full tin)
100g milk chocolate
50g dark chocolate ( I used 80% dark chocolate)
½ tsp cardamom powder
For Topping, some suggestions:
Your favourite chocolate e.g. M&M, mini KitKat, Bounty, etc
- Wash and soak the rice in little water for 30 minutes.
- Drain out the water.
- Grind the rice into a coarse powder in a food processor. If you’re using a food blender then add some of the measured milk and grind it.
- Heat milk in a wide pan over medium heat.
- When it becomes hot, add the coarse rice powder/rice milk mixture.
- Stir the mixture often so that it does not stick to the bottom.
- Let it come to a boil. Add the condensed milk.
- Let the mixture cook, stir if often and keep on scrapping the cream that develops on the side. Put it back into the mixture.
- Cook till the rice is done and the mixture has become thick. This will take about 20-25 minutes.
- Take the pan off the heat. Add cardamom powder and mix well.
- Add both the milk and dark chocolate and stir till it melts in the phirni.
- Let the phirni cool down a bit, mix occasionally so that a cream layer does not form on top.
- Spoon the chocolate phirni into small bowls, glasses or clay pots.
- Put in the fridge for it to set. I prefer to leave it overnight. You could leave it in the fridge for 5-6 hours.
- Serve it chilled topped with your favourite topping.
- I used less condensed milk as the milk chocolate imparts sweetness to the phirni. If you have a sweeter tooth then use the whole tin.
- I used Cadbury Plain Milk Chocolate and Bali Dark Chocolate. Use any that is available in your area.
- Add flavoring of your choice like orange zest, vanilla etc.
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You may want to check out my other Phirni Recipes:
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