I am planning to make a fusion sweet for this year’s Holiday menu.My husband’s favorite is South Indian dessert called puran poli and this is a modern twist to it.
•Store bought or Homemade Puff Pastry Sheets
•1/4 cup All purpose flour to work on the pastry sheets
•1/2 cup slivered almonds for garnish
•1 cup ghee to smear
For the lentil base:
•1 cup channa dahl
•1 cup powdered jaggery or coconut palm sugar
•1/2 cup water + 4 cups water
•1/2 tablespoon cardamom powder
•1/2 cup dry unsweetened coconut powder + more if needed
1.Thaw the puff pastry sheets in fridge overnight or at room temperature for 4-6 hours
2.Pressure cook the channa dahl with 4 cups water for 6 whistles. Remove from heat and let it cool to room temperature
3.Mix jaggery or coconut palm sugar with 1/2 cup water and bring it to a rolling boil. Sprinkle cardamom powder and stir well to combine.
4.Once chana dahl is cooled to room temperature, remove excess water and grind the boiled chana dahl into a smooth paste
5.Transfer the lentil paste into boiling jaggery mixture and add coconut. Keep adding coconut until the mixture thickens and rolls into a dough. Remove from heat and let it cool.
6.Pre-heat the oven to 425F.
7.Sprinkle the working surface with little flour. To make tart, remove the puff pastry sheet from the package and roll them out into a rectangle. Using fingers, seal the edges by forming a rim and prick the center of the puff pastry about 10-15 times with a fork. Smear the puranam (above made lentil filling) and drizzle ghee as desired. Bake for 15-18 minutes until the puff pastry is golden brown.
8.For the puffs, cut small squares of the puff pasty. Place a teaspoon of the lentil filling in the center and cover it with puff pastry so it looks like a money bag. Smear ghee on top and bake for 15 minutes until they turn golden brown. Serve hot.
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