Kesar Phirni - Modak & meetha Samosa Ganesh Chaturthi Chef Ranveer

MEETHA MAWA SAMOSA & KESAR PHIRNI - Festive season ki Ganpati se and festive khaane ki Phirni se. Festive food isn't complete without Saffron, right? But only Everest Saffron for me! Because, purity, flavour and aroma mein no compromise, especially when it's Bappa's bhog :) Plus a touch of Lucknow, with the Meetha Mawa Samosa.

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:
Ukadiche Modak - https://youtu.be/u5Dj_Vc21xM
Special Kalakand - https://youtu.be/VFiZMxvupWM
Kaju Katli - https://youtu.be/v4ZRuZgFrZA
Jalebi - https://youtu.be/EiPZe0K9Q2E

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MEETHA SAMOSA & KESAR PHIRNI
Preparation time 10 minutes
Cooking time 20-25 minutes
Serve 2-4

Ingredients
For phirni
50 gms Short grain rice (Kolum, Sona masuri), washed & soaked,
1 ltr Milk,
tsp Saffron strands,
100 gm Sugar,
2-3 tbsp Kesari milk masala,

For Garnish
2-4 Saffron strands,
fresh Rose petals,
Silver vark,

Meetha Samosa
For Filling
2-3 tbsp Ghee,
2 tbsp Semolina, /
300 gms Mawa,
6-7 Raisins, chopped,
few Saffron strands,
cup Kesari milk masala,
cup Sugar,

For Dough
cup Refined flour,
A pinch of salt,
1 tbsp Ghee,
Chilled water,

Oil for frying,

For Garnish
Prepared Filling,
Powder sugar,
1 tsp Honey,
Silver vark,
fresh Rose petals,

Masala Milk
1 cup Milk,
1 tbsp Kesari milk masala,

Process
For Phirni
In a grinder jar, add soaked rice and grind into a smooth powder.
In a saucepot, add quantity milk and let it boil. In the remaining milk, add rice powder and soak it.
Once the milk is boiled, add rice flour mixture, saffron strands and keep stirring for a while or until thick.
Add sugar, Everest kesari milk masala and cook for 2-3 minutes or until thick.
Transfer it to a serving dish or sakora, cool it at room temperature for 30-35 minutes and later set it in the refrigerator.
Garnish it with silver vark, saffron strand and fresh rose petals. Serve chill.

For Meetha Samosa
For Filling
In a kadai, add ghee, once its hot, add semolina and cook until puffed or light golden brown in color.
Add mawa and saute it for 7-8 minutes on moderate heat.
Add raisins, Everest saffron strands, Everest kesari milk masala and saute for a while.
Transfer it into a tray and keep it for resting.
Once the filling cools down to room temperature, add granulated sugar and mix it well.
Keep it aside for further use.

For Dough
In a parat, add refined flour, salt to taste, ghee and mix it well.
Add chilled water and make a tight dough, cover it with damp cloth and keep it for resting at least 10-15 minutes.

For Meetha Samosa
Make a lemon size ball of dough and roll it thin in an oval shape.
Cut it from the center and take one half, make a cone shape of it and add the filling, close the edges of the cone.
Keep it aside for further use.

For Frying
In a kadai, add oil once its hot, add samosas, fry on high to medium flame until light golden in color and transfer it into an absorbent paper.
Place the samosas onto a serving dish, garnish it with prepared filling, powdered sugar, saffron strands, mint sprig, and fresh rose petals.
Serve.

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- http://bit.ly/RBAppiOS
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#modak #modakrecipe #samosa #mawasamosa
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