Pudding.....Phirni, With Almond Walnut Confetti, Confetti, Blue Berries, Apricot, Banana Mango 
Puree And Basil Cress.

This dish was made yesterday on an impulse when a guest was to come for dinner. Another of my own experi-mental creations.I called Almond Walnut crumb by a new name. I loved calling it confetti, when I heard Nigella Lawson calling it by this name! The guest and my family simply loved the dessert and hoping that you will love it too. This time out came my kitchen tweezer like Mr. George to garnish the dish with basil cress from my tiny balcony.

Ingredients

1 cup basmati rice
4 cups of milk
Few strands of saffron
1/4 spoon of nutmeg powder
1/2 cup sugar
1 spoon clarified butter

10 almonds
10 walnuts

1 cup alphonso mango banana mix puree, no sugar added
1 cup walnut almond confetti
6 soaked and deseeded dry apricot
10 blueberries soaked 
Some basil cress


Method

In a deep bottomed vessel take 1 spoon of clarified butter, sautee the rice in it for a bit, then add the milk and keep stirring till it is almost cooked, add sugar, nutmeg powder, strands of saffron and keep stirring till it comes to a pudding consistency. Remove in a vessel and keep to cool.

Blend 1 small banana and half an alphonso mango into a smooth puree.

Make a confetti or crumb of 10 almonds and 10 walnuts.

Now for the plating, mould the pudding in a small bowl, upturn it in the centre of the plate, spread some banana mango puree as shown in the picture, spread some almond walnut confetti on the side, top the pudding with blue berries and the apricot, last garnishing should be with fresh basil cress.
Rice