When stepping out of the cosy, and safe space of your home is not an option anymore, dreams of exploring the world brew up within you. Add in a drizzle of virtual travel and a splattering of gourmet food, and you’ve got what we call #TnlTasteOfTheWorld. Throughout the series, we’ll be getting in touch with chefs from around the world to recreate their signature dishes for you to try at home. After all, who said one needs to leave the house to embark on a culinary trail? Recipe by Chef Abhishek Gupta
Chef Abhishek Gupta has been a part of the culinary industry for over a decade now, the latest addition to which is the role as The Leela Ambience Gurugram’s Executive Sous Chef. Nestled in the heart of the Millennium City, this five-star property blends Indian traditions with a modern demeanour and luxurious opulence. Each of the restaurants here also brings this fusion, owing to Chef Gupta’s guidance. He brings his knowledge and skills of European, Asian and Indian cuisines to the table, without compromising on classy presentations.
For this episode of #TnlTasteOfTheWorld, Chef Gupta brings a traditional Indian dessert to the foreground – a cool, sweet, and flavourful Cardamom Phirni.
- Rice Flour
- Almond powder
- Almond flakes to garnish
- Portion out your ingredients in the following proportions: if you’re using one part almond flour, then you need two parts of sugar and three parts of rice flour. The milk should be thrice this amount.
- Soak a few strands of saffron in milk and set aside.
- Boil the milk in a wok with cardamom. Keep stirring.
- Once boiled, add some of the milk to rice powder and keep whisking to avoid lumps.
- Add this whisked rice powder to the remaining boiled milk, and keep whisking it in the pan.
- Next, add sugar and whisk well.
- Once the colour starts to change, add almond powder and mix.
- Next, add saffron strands.
- Keep boiling and whisking till the phirni doesn’t stick to the sides of the wok.
- Transfer the phirni to bowls and keep to chill in the refrigerator for 30-45 minutes.
- Garnish with chopped almonds and serve cold.