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.
Rolling out the rounds and arranging one over another after applying ghee
Placing the jaggery-coconut filling and rolling the wedges to croissant shape
After a 15 minute rest period, the puffs are ready for baking
Hot Jaggery-Coconut Puffs for Birthday Girl Kay and my entry to JFI-Jaggery.
Recipe adapted from Yogurt Land
Flour Choice: King Arthur Unbleached All-Purpose Flour
This is really a stunning experiment you did, Indira. The results are mouthwatering. Great photos and presentation. A must try! Thanks for sharing.
Comment by Madhavi — December 1, 2006 @ 9:00 pm
Wow,wow,wowow!!! Indira, am speechless. What a treat to the eye!! I simply loved the way you made this delicacy. I have never had a barfi made of coconut and jaggery.The barfis looks so very yummy!! I wish i could right away to Seattle to your place and have those!
You did the rolling of the dough with such finesse. Just wonderful! Am sure this would be a delight for Kay!
Keep up the great work,Indira!
Comment by Deepu — December 1, 2006 @ 9:02 pm
Wow Indira,
You are so patient and dedicated! I am astonished by your love for cooking.I would love to meet you atleast once in my life.GREAT!
Comment by Lakshmiammal — December 1, 2006 @ 9:05 pm
What a lovely entry Indira! Using puranam in puff pastry is an ingenious idea. How much butter was used to apply between the layers? And can this puff pastry be frozen like the store-bought one?
Have a nice weekend.
Comment by Faffer — December 2, 2006 @ 5:19 am
Wow,Indira,what a really innovative entry for JFI..I wonder how you get such beautiful ideas.Congrats,dear.
Comment by Vini K — December 2, 2006 @ 7:16 am
Speechless!!!Greatly admire and respect your dedication and interest towards cooking.Am simply bowled.
Comment by Deepa kiran — December 2, 2006 @ 8:47 am
Very nice! You should always baste the top slightly before you bake, to give it a crispy shine… like with some egg or other similar mixture… and fold the ends of the rolls towards each other, so it comes out in the shape of a crescent / croissant. 🙂
I am enjoying your recipes very much! I don’t know if you do “fast” cuisine, but if you do, perhaps you can post about the ways you make food at a pinch… when you’re really hungry and something needs to go on the table, or if you have sudden guests coming over, etc.
Comment by anon — December 2, 2006 @ 12:21 pm
I have a question didn’t the rolls become hard because no butter was used?
Comment by Anonymous — December 2, 2006 @ 1:26 pm
Oh my God, Indira!..you have a gift!…you really do!!
Very very professional and store-made perfection!…guess u hear it all the time, but sometimes you do compel ‘silent’ readers like me to leave a comment!
Great job!
Comment by Supriya H — December 2, 2006 @ 1:40 pm
nice presentation and i am sure the puran poli like mix tastes great. wonderful to see so many jaggery recipes. u are doing a great job!
Comment by shaheen — December 2, 2006 @ 7:19 pm
This is fantastic! Lovely post. On another note I was disappointed to see you do not list my food blog “thecookscottage” anymore except under “those who practice Indian cooking”. !
Comment by Jyotsna — December 2, 2006 @ 7:41 pm
Might, amazingly sweet creation; awesome Indira! I am not a huge fan of sweets but you have inspired me to try more and more sweet dishes 🙂 I tried your coconut burfi this week and it came out wonderfully. Next on my list is this – I had no idea that puff pastry can be made so easily at home, I’m stumped!
The JFI Jaggery event makes me wish I had my own blog to participate…!
– Roopa
Comment by RD — December 2, 2006 @ 9:19 pm
so many recipes for jaggery event…I found one thing..lot use of jaggery in your recipes earlier..But you created further more and added to your blog list of recipes..thanks for sharing them all..will try this one rolls..liked them a lot:-)
Comment by meena kandlakuti — December 2, 2006 @ 9:29 pm
You are amazing or what…what a nice and innovative recipe !!!
Comment by sandeepa — December 2, 2006 @ 9:51 pm
They look gorgeous!And coincidently I too have made Murmura ladoo ,but couldn’t take pics so could not blog about it.Your Mumura Ladoo looks tempting!
I think I shall reserve the thanks and every week end send you a truck full of thanks!
Comment by madhuli — December 2, 2006 @ 10:06 pm
Hi Indira
I got reminded of the sweet coconut puff that my amma used to bring home back from work – from Prakash Bakery -brought back some nice memories !!
Comment by Revathi — December 2, 2006 @ 10:38 pm
Thanks all for your nice comments!
Hi Lakshmi: I am humbled, thanks!:)
Hi Faffer: I have added about 7 teaspoons of melted ghee. One teaspoon for each layer. Freezing, I have no idea. Sorry. I guess you can prepae the puffs and then freeze. Just before party time, remove and bake. I think this could work for people who want to make these ahead.
No.7: I have prepared these for puja offering and didn’t apply any egg wash. Even then they came out golden and puffy silk like. I think egg wash adds something extra might me a great myth.:)
Hi Jyotsna: Last week I was tinkering with my template and lost some links, one of it is yours. My apologies. I will add it tomorrow.
Hi Roopa: Please start one.:) Yours is going to be a nice, wonderful addition to the food blogging community, I think.
Comment by Indira — December 3, 2006 @ 12:05 am
You can freeze any dough, be it puff pastry or pizza dough. This dough shouldn’t be called puff pastry though, it doesn’t have any butter in it. This is a yeasted dough. As for the egg wash, it adds a nice shine and color, and thats why its used.
Karen
Comment by Anonymous — December 3, 2006 @ 12:12 am
Great adaptation ! They look delicious !
Comment by krithika — December 3, 2006 @ 1:43 pm
Is it possible to baste it with milk…? The way Indira has made it, it has no eggs and I like it that way…..
Comment by Anonymous — December 3, 2006 @ 3:18 pm
Hi Indira, I have been visiting your blog for about a year now and I absolutely love it. It’s very clear that you have a passion for cooking and food. It reminds me of my Mum. If she would have been with us still I know she’d have wanted to learn how to use the computer and explore all the wonderful food that you and fellow food bloggers bring to us. I confess that I am an armchair cook but if anyone can inspire me to get started it will be you. I missed your posts when you were moving and was very happy when you resumed.
Comment by noor — December 3, 2006 @ 10:35 pm
chala bavunayi Indira, good work.
Comment by lakshmi — December 4, 2006 @ 6:12 am
HAI INDIRA
NICE EXPERIMENT DONE BY U.U HAVE GIVEN A NEW IDEA FOR EVERYBODY.THANKS FOR SHARING.
Comment by swapna — December 4, 2006 @ 7:20 am
Looks wonderful:) Nice crescents.Coconut and Jaggery is classic combo.
Comment by Asha — December 4, 2006 @ 2:22 pm
I’m sure you can also baste it on top with ghee?
Comment by anon — December 5, 2006 @ 11:11 am
Beautiful puffs Indira. Glad to know that your move went good and good to see so many different entries from you. Now I know how much time blogging used to take, it is like a part time job isn’t it?
Comment by Arjuna — December 16, 2006 @ 3:56 pm
AMAZING,FANTABULOUS..and all the goody words..am a newly wed new to the us n to the kitchen i love ur blog n ur recipies. i tried the peanut chutney,ridge gourd chutney, eggplant curry and the radish sambhar is simmering right now!!! just finger licking good… am goin to try these puffs for my husbands bday next month! Thanx a lot!!
Comment by suma satish — February 14, 2007 @ 10:09 am
I can’t beleive it. It really turned out to be delicious. My husband liked it a lot specially the looks of puff. He asked me to prepare again but now with dry fruits. I am so happy and thankful to u. Waiting for other fantastic n creative preparations from u.
Indira replies:
Glad to hear that you tried and liked this recipe, Shivani. THanks for letting me know. Dried fruit version sounds great.
Comment by Shivani — March 19, 2007 @ 2:18 pm
Duh!!!!! I missed the last line of your post until now. How dumb of me!
But well, 🙂 A big thankyou! And thanks again for making the hosting of JFI, much easier for me. (In the words of Anne of Green Gables) You are a kindred spirit. 🙂
Indira replies:
You are spending your precious free time on Mahanandi? going through archives, comments too. I am honored and I enjoy reading your comments very much, Kay!
Comment by Kay — March 22, 2007 @ 11:34 am
Hi Indira…
made the sweet this evening..I made with coconut n sugar syrup as i did have the jaggery..they turned out really well..I used egg to brush the surface..bute it took nearly 25 to 30 minutes to get the nice brownish colour…the taste was really good..my husband too liked it a lot..thanks for the recipe..it tasted similar to the coconut buns we get in india.
Hi Divya,
Happy to read that you tried and liked this recipe. Thanks for taking time to let me know.
They taste good, I agree. They have become one of my family’s favorite treats.
-Indira
Comment by divya — February 4, 2008 @ 9:32 pm
Great work Indira. Mouthwatering dishes and beautiful pics as well. Just saw your jaggery coconut puffs. Is this how we make puffs in general?
Comment by chippy — March 14, 2008 @ 10:28 am
Hi Indira,
Can I make this without using yeast? And, how abt with wheat flour, any idea?
Today, had prepared potato puffs using your method for rolling. Absolutely no mess and the timing was also just right.
Thanks.
Comment by Rama — May 17, 2008 @ 6:59 pm
very nice recipe and very creative thanks
Comment by Yashwini — May 22, 2008 @ 2:57 pm
Wow! What a delicious sweet dish recipe found here which is healthy and nutritious also as Jaggery~Coconut Puffs.
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