Emirati Jiu-Jitsu stars win 23 medals, athletes grab 11 medals, and People of Determination excel with 14 medals
Phirni Brulee with Fresh Fruit and Mithai Petit Four
Phirni
40g moong dal, soaked and ground
20g khoya
30g ghee
30g sugar
2. Sauté until brown and add khoya.
3. Make the sugar syrup (using equal quantities of water and sugar) and add to the dal mixture.
4. Grease a tray and transfer the mixture with the thickness of about 2mm.
5. Cool it at room temperature for about two hours to set.
Gulab Jamun
20g khoya
10g paneer
20g sugar
10g semolina
10g flour
50g ghee, for frying
1. Grate paneer and mash it with khoya until smooth.
2. Add flour and semolina and mix again.
3. Make sugar syrup.
4. Take the dough and roll it between the palms to make balls of the size of ½" diameter.
5. Heat the ghee and fry the balls in ghee until golden brown. Soak it in hot sugar syrup.
Kaju Burfi
40g cashew nut, soaked and ground
20g sugar
2. Grease a tray and transfer the mixture to the tray. Allow it to for two hours at room temperature
Phirni
100ml milk
35g sugar
15g rice, soaked and ground
2 strands saffron
1. Boil the milk. Add ground rice to the milk with saffron and cook until the rice is cooked and fully dissolved with milk.
2. Add sugar and transfer the phirni in small ramekins of 30g each.
3. Allow it to set for about two hours.
Fruits for garnishing
Chop watermelon, dragon fruit and papaya into 1" cube each.
To serve:
1. For phirni brûlée, sprinkle sugar on top of the phirni and caramelise it with a blow torch.
2. Cut the pinni and kaju burfi into 1" cubes and place it on cubes of dragon fruit and watermelon respectively.
3. Cut the gulab jamun into half and place it on the cube of papaya.
4. On a platter, place a ramekin of brûlée with fresh fruit and mithai petit fours.?
Emirati Jiu-Jitsu stars win 23 medals, athletes grab 11 medals, and People of Determination excel with 14 medals
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