MANGO PHIRNEE WITH TOFFEE TOPPING...

RECIPE:

INGR:   ( 4 Servings )

Whole milk                               4 cups ( 1 litre )
Basmati rice, soaked              1/2 cup
Condensed milk/ Rabari         1 cup
Mango puree                            2 ripe mangoes
Cardamom powder                 1/2 tsp
Sugar                                         3/4 cup
Pistachios
(soaked in water and sliced)   1 tbsp
Almonds 
(soaked and sliced)                  1 tbsp

Method:

1. Soak rice for about 2 hours - drain and grind it to a paste.
2. Heat a thick bottomed pan and pour the whole milk; bring it to boil.
3. Boil for about 15 minutes; add cardamom powder.
4. Add rice paste to the milk and stir.
5. Cook the milk and rice mixture for 10 to 15 minutes.
6. Now add  condensed milk and stir well.
7. Add mango puree to the phirni and keep stirring. 
8. Season it with sugar and let it cook until you get a thick and creamy consistency.
9. Check for sweet level and adjust as desired.
10. Transfer it to a serving bowl and chill for 3 to 4 hours.
11. Serve garnished with pistachios and almonds.
12. Place the toffe topping on top.
13. A slight tap with the back of a spoon will chip it into pieces.
14. Phirnee tastes better with these crunchy & nutty chips.

TOFFEE WITH NUTS:

Sugar                      1 cup

Water                      1 tbsp ( or till sugar immerses )

Nuts (sliced)           as desired

Butter                      1 tbsp

(for greasing)

Method:

1. Dissolve sugar and water in a saucepan on low heat and keep stirring.
2. See to it that all the sugar is dissolved ; add the nuts at this stage.
3. Cook until the mixture is a rich golden colour; don't let it burn.
4. Remove from heat and pour it evenly; thinly on a flat greased surfaced.
5. Rest it for 5-6 mts and when still warm, impress with a mould of desired shape.
6. On cooling, lift the thin tofee wafer carefully with a knife ( see to it that it does't break ) 
7. Use it as a lid or chip it into long strips, garnish it on top and serve.