Change is fun! It should be safe and certain, we are so lucky today that you can vary your meals from day to day as long as you have the ingredients and inspiration to try something new. Blogs, the internet, specials, magazines and TV shows abound with recipes and tips. Sometimes there can be too much to choose from, which is more confusing than helpful, right?
Luckily I don't have that problem. Sometimes I can't decide what to make because I feel like making 3 different things at once! Making one thing at a time can be a challenge for me.
Today I'm sharing a new twist on a previously made dessert of rice, milk and cream; Phirni (here you should skip the mango puree). Once you've made the phirni, let it cool and make this lovely caramel sauce as an accompaniment. That recipe is actually from a cake called pork loin (a terrible name for such a good cake, by the way), which I got from a colleague in 1987. It's a roll cake, filled with cream with caramel sauce and almonds on top. That cake is a favorite on both sides of the family and all of you who complain that Indian desserts are so sweet, can try this sweet bomb. The challenge with this is to get the sauce lump-free, at worst you can strain it through a sieve if there are lumps. The sauce can be made with lactose-free products.
CARAMEL SAUCE
2 cups sugar
2 tablespoons water
½ cup melted butter
1 cup cream
1 tablespoon wheat flour
½ cup milk
Procedure:
- Heat the sugar and water until everything is brown and lump-free. It will take a while, but be patient and keep stirring well so that no lumps form.
- Melt the butter separately and make a thickener with wheat flour and milk.
- Move the pot aside, add butter, thickener and cream.
- Return to medium heat and stir regularly until everything becomes a good sauce.
- Cool and pour 2 tablespoons of caramel sauce over the phirni .
