Mahanandi

Jaggery~Coconut Puffs

Jaggery-Coconut Puffs

Many thanks to lovely Kay for hosting this month’s Jihva. Being a first time mother of two month old baby girl, she could have easily said “no” to very demanding and time consuming work of event hosting, which she booked 7 months ago. I asked her to see if she’d take a break, but she insisted to do it. I restect people who keep their word without missing a beat. I also commend Kay for her dedication towards Jihva and also all the participants for their enthusiastic support with interesting entries. To make this event hosting as smooth as possible for Kay, I would greatly appreciate if you could send your entries with the details she requested (blog name, entry URL and images etc), so that she could do the recap of the event in short time. Thank you.

Kay also requested for new jaggery recipes. So here is one – Jaggery-Coconut puffs. Homemade puff pastry and sweet jaggery coconut filling. I borrowed the recipe idea from Fethiye of Yogurt land. I have changed the recipe little bit. Instead of egg in dough, I have added mashed ripe banana as I was preparing the puffs for naivedyam (puja offering) and also used ghee. Preparation was easy, and the end result was smooth silky puffs with sweet filling. We liked them a lot and they are definitely going to join my cherished recipe list. Thanks Fethiye for a great recipe idea, thanks Kay for inspiring me to experiment.

Dough, melted ghee, jaggery-coconut filling and jaggery-chana dal purnam filling

Recipe:
for 12 to 14 sweet puffs

For filling:

I’ve prepared two different fillings.
1: jaggery-coconut lauju: Follow coconut burfi recipe. Replace sugar with jaggery and stop cooking before the sweet reaches burfi stage. I have also added sesame seeds to the lauju.
2: jaggery-chana dal purnam : like we do for Bhakshalu (bobbatlu, puran poli, holige). Recipe is here. Small quantity, just half cup each is enough and can be done in 30 minutes with some preplanning.

For dough:

3 cups of all purpose flour
1 cup of warm milk
1 ripe banana – mashed smoothly
¼ cup of oil
1 teaspoon each – sugar, salt and cardamom powder
1 teaspoon of active dry yeast, stirred in 1 T of warm water

Take them all in a bowl and mix thoroughly. Prepare the dough like we do for chapatis, sprinkling warm water if necessary. Without giving any rest period, divide the dough into 8 rounds. Roll out small salad plate shaped rounds.

Apply general coating of ghee or melted butter to each one, on one side and layer them. (See the photo below).

Roll again these 8 rounds into one big dinner plate shaped circle of about 10 inches in diameter and ¼ inch thick. The size is really big, and I had to roll out on my kitchen countertop. Divide and cut this circle into 12 to 14 triangles of equal size.

Top the wide edge of each portion with 1 tablespoon of filling. Start rolling from the wide edge down to the tip. Curve in tips to close the gap on the sides. Now the rolling part is over, give the dough a break and allow to rest for about 15 minutes so that yeast can work its magic.

Arrange them nearly in rows on a greased baking sheet, leaving a little space between pieces. Bake in a preheated oven at 350 F for about 15 to 20 minutes or until golden brown.

Serve warm.