Heavenly Rose Phirni

I must give some credit for this recipe to Asha at http://www.selfveda.com and another friend GB. Adding fruits comes from Asha as her post shows. And adding rose syrup comes from GB. She actually served this on top of vanilla ice cream. Thanks for the inspiration! Wish my kids were here to try it:(

The coarse grinding of the rice gives this a custardy pudding like consistency.
I made this for church and think everyone enjoyed it.Someone said this was a very girly dessert! This is perfect for a party.

Rose Phirni

Serves 6-8
1  cup  Basmati rice
4 cups milk
1 c sugar or to taste
1/4 tsp cardamom pdr
1-2 tbs rose syrup
Strawberry ice cream topping or mango pulp ( can also use fresh fruits)
Sweet coconut flakes
Chopped pistachios, optional
Saffron dissolved in a tablespoon of milk

Method:
Rinse rice well and soak for 4 hrs. Grind slightly in food processor until somewhat grainy.
Boil milk in a heavy sauce pan. Add ground rice and stir continuously to avoid lumps. Cook for 10-15 mts, stirring frequently. When rice is cooked add sugar, rose syrup, and cardamom pd and saffron milk. Top with fruit topping, garnish with coconut and pistachios. Serve chilled or room temperature.

Here are some pics of how the rice should look and the Phirni made in a larger quantity. ( Also made Vellayappam for church)

Grape Salad

I had bought some green grapes that were more sour than sweet so decided to make a salad out of it. I have seen a similar salad at my friends house adding pomegranate seeds. It is very light and a perfect side item anytime.

Grape Salad:

Ingredients:
A bunch of grapes, halved
1/2 seedless cucumber, peeled and diced
1 cup cherry tomatoes, halved
1/2 onion, diced
2 green chilies, minced
Juice of 1/2 lemon
Salt and pepper to taste
Chopped cilantro

Method:
Toss a ingredients together and chill. Serve as side salad. Feeds 5-6.