Wishing all a Happy Diwali and Prosperous New Year ahead!
Now that I’ve eliminated dairy from my diet and avoid white sugar, it’s made it challenging for me to buy Indian sweets and desserts from the usual stores and restaurants. So I decided to innovate in my own kitchen and get my sweet fix my way
Some times called gujias, ghughras, karanjis or somasis these delectables symbolize Diwali to me. While the different names represent different regional cuisines and have their unique fillings the coconut filling is a classic memory for me. This year is the first time I learned to deep fry thanks to my mom-in-love during her summer visit and I gathered my courage to attempt this on my own so that we could have a traditional Diwali sweet.
1/4 cup cream of organic wheat (farina, instead of rava
1/4 cup almond flour1/2 cup shredded coconut
1 Tblsp poppy seeds
1/4 cup + 1 Tblsp sucanat ( dehydrated sugar cane juice granules)
1/2 tsp ground cardamamom
1/8 tsp ground nutmeg
1 tsp coconut oil
Slow roast the cream of wheat with the coconut oil while stirring continuously.
As it begins to turn a light golden, add the almond flour and slow roast till the aroma releases.
Then add the shredded coconut and wait for its aroma to join.
Finally, the poppy seeds, and ground cardamom and nutmeg and roast the mixture.
Remove from the stove to cool and add in the sucanat and mix in the bowl.
The shell: I got the proportions of the recipe for this at Rak’s kitchen’s blog.
1 cup organic pastry flour (instead of maida/all-purpose flour though I need to try a brand with a finer grind next time)
1 tsp corn starch
1 1/2 tsp extra virgin coconut oil
pinch of salt
pinch of sucanat (my addition)
water as needed
canola oil for frying
Make into a stiff dough and set aside.
Divide the dough into approx 16-20 small balls.
Roll out each circle into thin pooris. You may need to dust a little flour to prevent sticking.
I used a calzone shape form to get even sizes.
Lay out the poori in the form and then fill with 1 Tblsp of the filling and close.
If doing by hand you will need to either crimp the edges with a fork or do a roll and pleat.
Another alternative is to simply press down and roll a cutter to trim the excess dough.
Lay each of these aside in a wet towel and cover to keep moist while you finish assembly.
Heat up the canola oil for frying and test the heat with a tiny bit of dough.
I used a small pot to reduce the oil I needed for frying and fried the bits in batches of 3 each.
As these bites got devoured as soon as they were cool, I did not have time to soak in syrup or dust in powdered sugar
:D, which I guess is all for the best.
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