Today is ‘Dol Poornima’, the day celebrated with great pomp and splendour all over Bengal and the other eastern states. Dol usually falls a day before Holi, and is essentially the same festival; Lord Krishna is worshiped in many places, while people young and old spend the day with traditional songs, dances and apply colours to one another. Food is another major part of the festivities.
When I was growing up in Mumbai, the story was very different. Holi there is a completely different experience. Having grown up in a large apartment complex, with a gang of crazy friends, my Holi was mostly about running around dodging water balloons and other ways of being tortured by friends! And the biggest difference between the festivities in Mumbai, and here in West Bengal is that there, the play is more wet; water balloons, pichkaris, and so on, while here it’s drier. I miss Holi in Mumbai, and the hours we friends spent in our colony complex, soaking wet, looking like monkeys!! 😀
And how can I not make something sweet, to bring back those sweet memories? 🙂
Aamras Custard with Pomegranate Coulis (A fusion flavour to a traditional dessert)
For the custard (you can use pre-made custard powder too, this is made from scratch, with eggs)
- Whole milk – 3 cups
- Sugar – 1 1/2 cups (adjust sweetness according to preference)
- Cornstarch – 1/4 cup
- Egg yolks – 4
- Aamras/Mango pulp – 1 cup
- Vanilla extract – 1 tsp (is using essence, add 1 tbsp)
- In a saucepan, combined the sugar, cornstarch and salt and whisk it well.
- DON’T SWITCH ON THE GAS YET.
- Add the milk, egg yolks and whisk.
- Add the vanilla and switch on the heat.
- Keep the heat at medium whilst stirring or whisking continuously.
- Once you see the custard beginning to boil on the sides, add the aamras/mango pulp and whisk vigorously, until it thickens to a custard-like texture (can take anywhere between 8 to 10 minutes).
- Remove it from heat, and pour into bowls to set.
For the Coulis:
- Pomegranate – 1
- Pomegranate juice – 1 cup
- Sugar – 2 tbsp
- Lemon juice – of 1 temon
- Cornstarch – 3/4 tsp
- Cut the pomegranate in half, and using a rolling pin or large spoon, bash them skin-side out, collecting the seeds into a bowl.
- Once the seeds have come out, squeeze the pomegranate to collect any residual juice.
- Heat a saucepan.
- Add the pomegranate seeds, pomegranate juice, lemon juice and sugar and put the pan on medium heat.
- Keep stirring until the seeds begin to ooze their juice and the mixture begins to boil.
- After 5 to 8 minutes, turn off heat, pour the coulis and strain it out to collect the liquid.
- Put this strained liquid back on the heat, and add the cornstarch, stirring all the while.
- Once the coulis is slightly thick, switch off gas, pour into a container, and cool.
Before serving, pour pomegranate coulis on top of chilled custard, and serve 🙂