Indian Three Treasure Recipe - Cooking Index
Indian Three Treasure Recipe - Cooking Index
| 125 | Flour | |
| 65 | Butter | |
| 25 | Icing sugar | |
| For The Filling | ||
| 250 | Sugar | |
| 65 | Walnuts | |
| 1/2 | Coconut - grated | |
| 150 | Mawa | |
| 1 teaspoon | 5ml | Cardamom powder |
| 75 | Moong dal - soaked | |
| 75 | Ghee | |
| 750 | Milk | |
| For The Sauce | ||
| 75 | Milk | |
| 1 tablespoon | 15ml | Sugar - (15 g.) |
| A few strands saffron | ||
| 1/4 teaspoon | 1.3ml | Rose essence - (1 ml.) |
| 2 | Rose petals - julienne |
To prepare the pastry: MIX the flour and butter until the mix resembles breadcrumbs. Add sugar and chilled water as required to bind to a smooth dough. Chill. Remove from the refrigerator, roll out to a thin sheet and line a pie dish with the pastry. Bake in a moderately hot oven at 150oC for about 15 minutes.
To prepare the filling: Melt 50 g. sugar in a heavy bottomed pan, add the walnuts and saute to make a praline. Separately saute the grated coconut along with 100 g. sugar until the mixture leaves sides of the pan. In another pan saute 50 g. sugar and 50 g. mawa until the mixture leaves the sides of pan. Add cardamom powder, stir well and set aside. Grind the moong dal to a fine paste. Fry this paste in ghee until the mixture is dark brown. Add milk, sauteed mawa and the remaining sugar. Cook until the mixture leaves the sides of the pan and is done. Chill all the mixtures separately.
To assemble: Layer the pie with moong dal halwa, walnut praline and coconut filling in the same order. Top the flan with fresh cream and rose petals.
To prepare the sauce: Bring the milk to a boil. Lower the heat and keep stirring over low heat until reduced to one-fourth the quantity. Add sugar, stir well and simmer for 10 minutes more. Add saffron and rose essence. Serve one triangular slice chilled along with warm sauce.
Source:
Richard Chamberlain, Restaurant at the Little Nell,
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.