INGREDIENTS
10 gm or ½ Mothichoor laddoo
For Phirni
500 ml milk, 20 gm rice, 10 gm sugar, 10 gm mango pulp, ½ tsp cardamom, 1 kg whipped cream, 200 gm mango sliced in syrup
For garnish
40 gm pistachio slivers, 1 gm saffron, 30 gm cranberry, chopped, 1 silver leaf for garnish
METHOD
• Coarsely grind the rice using a blender. Wash it before soaking it for an hour.
• Boil it until it becomes soft; add the milk and cardamom to make the phirni.
Let it cool.
• Add and mix in the mango pulp in it, and fold in the whipped cream. Refrigerate it.
• Now layer the jar—first, by placing the chopped mangoes, followed by the mango phirni mousse, and top it with half a piece of laddoo in the center. Add the chopped cranberry on the sides with a sprinkling of pistachio slivers and saffron strands.
• Gently place the silver sheet on top as garnish and serve chilled.
