For the phirni
1. Milk Full Cream – ½ ltr
2. Rice – 2 tbsp, soaked for 1 hour in water
3. Sugar – 9 tbsp
4. Green Cardamom powder (Elaichi powder) – ½ tsp
For the chocolate layer
1. Dark Cooking Chocolate – 100 gms
2. Cream – 100 ml
For the dry fruit Crumble
1. Mixed Dry fruits (Almonds, walnuts and cashew nuts)- 2 tbsp
2. Water – 4 tbsp
3. Sugar – 2 tbsp
4. Mango – 1 large, chopped into small cubes
Dry fruit Crumble
1. Grind the mixed dry fruits in the mixer grinder to a coarse powder.
2. Boil the water and sugar together until the sugar syrup becomes thick and sticky.
3. Mix in the ground dry fruits in the sugar syrup and then spread it out on a flat plate.
4. Refrigerate for the crumble to set.
1. Heat the chocolate pieces and cream on very low heat until the chocolate is melted. Blend well with the cream.
2. Let the chocolate mixture cool a little. Then pour 1 tbsp into small glasses. Refrigerate the glasses for the chocolate to set.
1. In a heavy bottom saucepan, bring the full cream milk to boil. Then simmer and let it boil for 10 minutes. Use a whisk and keep stirring often.
2. Meanwhile, drain all the water from the rice and grind the rice in a mixer grinder to a coarse powder.
3. Add the coarse ground rice powder to the milk and boil for 10-15 minutes until the rice is cooked and the mixture is thick. Keep stirring often with a whisk
4. Add the sugar and mix well. Boil for another 5 minutes and then add the green cardamom powder (elaichi powder).
5. Remove from heat and let the phirni come to room temperature. Then pour about 2 tbsp of the phirni on top of the chocolate layer.
6. Refrigerate for the phirni layer to cool.
1. Add the chopped mango pieces on the phirni layer.
Top with dry fruit crumble.