FOR PHIRNI :
Wash and soak sabudana in water for at least 2-3 hours.
Boil milk on low flame. Once boiling, add tapioca, sugar, cardamoms, and cream. Stir frequently and cook till tapioca is translucent and soft (roughly 20-30 minutes) on low flame.
Add cardamom powder and give it a whisk. Cool thoroughly (refrigerate to chill).
Add mango pulp to the chilled pudding. Serve in shortbread chocolate spoons.
FOR CHOCOLATE SPOONS :
Meanwhile, beat the butter till its light and fluffy. Stir in the vanilla and mix well.
Add all the dry ingredients and work till the dough begins to come together.
Once done, cover with cling film and chill for approximately 30 minutes (can be more but not less).
Preheat oven to 375°F (180 Deg C) while dough chills.
Bring the dough to room temperature and knead for a few minutes till it soft and workable. Divide into 8-10 equal parts and roll out each part onto a 4 inch oval.
If you have a spoon shape cookie cutter, cut out a spoon shape from this press or using your hands, give the dough the shape of the spoon, leaving the base slightly thicker that the stem.
Prick the moulds with a fork and bake the shortbreads in middle of oven until centers are dry to the touch and edges are slightly darker (approximately 15 minutes).
Cool completely before removing them from the moulds.
Chill by refrigerating before plating.
