The brunch thali featured for Day 4 of BM #15 consists of Puri, Mango Rava Kesari, Chole/Chana Masala, Sweetened Mango Pulp/Shrikarni, Puris and banana in milk.
I remember a few summers back, this kind of a platter was served to our extended family who used to drop by every other week. My mom would prepare the kesari and Chole well ahead and I remember she would be on the job for more than a couple hours dishing out about 100-150 puris. I was involved mostly in serving the guests and looking into the logistics and my mom used to fry the puris.
The accompaniment to puris was either Chole or Alu Sagu. And my mom would cater to individual preferences like one of my uncles prefers crispy puris, some prefer the puffed up soft puris, some like the crispy puris broken to bits and dipped in milk and bananas and some like puris dipped in Shrikarni (Sweetened Mango Pulp). And Summers in India without Mangoes is/was totally unimaginable. :)
I also know some North Indian families who love this classic combination of Halwa, Puri and Chole.
Rava / Sooji / Semolina 1 cup
Water 2 cups
Sugar 1/2 cup (I used brown sugar)
Mango Pulp 1 cup (I used store bought Kesar Mango sweetened pulp)
Cardamom Powder 1/2 tsp
*Ghee / Clarified Butter 3 Tbsp (divided use)
Chopped Cashews and Almonds as needed
* More the ghee, the better the taste but this proportion is the norm at our place. So go by your conventions if you so please.
Method Of Preparation -
In a heated non stick pan, add 1/2 tsp of ghee and fry the cashews and almonds until they are golden brown. Keep them aside.
In the same pan, add 1 tablespoon of ghee and roast the rava/sooji until rava gets a golden hue. Set aside.
Again in the same pan, boil 2 cups of water, slowly add the roasted rava and the remaining ghee and stir so there are no lumps formed.
After a couple of minutes, add sugar, cardamom powder and stir continuously until it comes together as a single mass.
Now gently pour the mango pulp and stir well until well incorporated. Keep stirring when the mixture is glossy and comes together well.
Remove from fire and add the fried nuts and mix well.
Serve warm for a delightful 'mangoey' dessert!!
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#15.
Also sending it to Valli's Thali Mela.
Preparation Time 15-17 min
Makes 2 cups