Dussehra is celebration of victory of good over the evil; Lord Ram killed the ten-headed king Ravan. The day also called Vijaydashmi, when Goddess Durga killed the demon Mahishasur, though reason for celebration might be different in each state but it is one of the most important and popular festivals in India.
In some places even today Dussehra is celebrated with same grandeur and enthusiasm like the good old days and Mysore is one of them. I have not seen the famous Mysore Dasera festival because every time we think of visiting Mysore during Dussehra we get scared of traffic, crowd and the heat, thanks to metro lifestyle that has inculcated zero tolerance in each one of us. But yea on the day of Dussehra whole Mysore Palace is decorated like bride and royal procession is held on the streets with huge idol of Goddess Chamundeshwari followed by decorated elephants and various tribal groups performing.
Makhane Ki Phirni is my version of two dishes Makhana Kheer and Rice Phirni, this recipe is a fusion of both the classic dishes and it tastes divine. Makhane Ki Phirni is must have item in my menu during Navratri because many people do not eat rice while fasting and this recipe is the best option when it comes to desert.
I think Makhana is one of the underrated ingredients in our country and I am sure this recipe will definitely make you give second thought about the goodness of humble lotus seeds.
Recipe: Makhane Ki Phirni
Yield: Serves 6
1 Liter Full Cream Milk
1-Cup Makhana (Lotus Seeds)
1 Tbsp Ghee
2 Tbsp Unsalted Pistachios
1 Tsp. Saffron Strands
2 Tbsp Almonds
5 - 6 Green Cardamom
2 Tbsp Cashew nut
1 Mace (Javitri)
1 Tsp. Grated Nutmeg Powder
Organic Rose Petals
Mix Dry Fruits (Raisins, Almonds, Cashew, Pistachio)
In a pan heat ghee and roast Makahne for 5 minutes. Pulse in blender once to make coarse powder. Keep Aside
Mix all the ingredients mentioned for flavoring and slightly crush with rolling pin.
Keep aside in a bowl.
Take milk in a heavy bottomed pan, add the flavoring mixture, sugar and boil on low flame for 10 minutes. Keep on stirring in between.
Add crushed makahne and let the milk simmer on low flame for another 10 minutes, stirring occasionally.
After 10 minutes, switch off the gas and let the phirni cool down.
Divide Phirni equally in serving bowls and on top garnish with rose petals and spoonful of mix dry fruits.
Cover each serving bowl with cling film and keep in fridge for 2 - 3 hours.
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