All my childhood memories of snacks simply bounce back to Bangalore Iyengar Bakery and their sweet smelling Dilpasands chok filled with crunchy coconuts flakes and tutty fruity, redolant with the aroma of a tingling cardamom and sugar and everything sweet. Whenever we had a slice of Dilpasands, we would be transported to heaven and back! Every summer, when all my cousins would meet at my grandmother`s home in Madras, special occasions would come by when an aunt or uncle went shopping to R/Street and an unwritten rule would be to buy the Iyengar Dilpasands for the kids at home. Biting in to the crunchy flaky dilpasands and tasting coconuts, tutty fruity at once, would bring forth a burst of sweetness in the mouths and our days were made.
Recently I had really started craving for this Iyengar Dosa, as we would call it back then!! As I was in the baking aisle yesterday at the grocers, I saw the coconut flakes and tutty fruity and bulbs flashed in all directions. I grabbed them and I already knew I had puff pastries in the freezer at home. I decided to put an end to my craving once and for all…I also got some direction from here for this…
2 Puff Pastry Sheets thawed.
1 cup tuitty fruity.
1 cup Sweetened Coconut Flakes. (Please increase the measurement of sugar to 1/2 cup if using regular fresh coconut).
1/4 cup Fresh Grated Coconut.
1/4 cup Brown Sugar.
1/4 cup Water.
1 Tsp Crushed Cardamom.
Melted Butter for brushing the puff pastry sheets.
In a sauce pan add the 1/4 cup water and add brown sugar and allow to melt completely for a couple of seconds. Switch off the flame and add crushed cardamom, tuitty fruity and all the coconut flakes.
Use a ladle and mix it all completely. The consistency would be a mixture that`s very lightly holding to each other, on account of the brown sugar.
Preheat the oven to 350F and butter the cookie tray. Set aside.
Flour the surface and open the thawed puff pastry sheets. Using a vessel, make a big circle on one sheet.
Make a slightly smaller circle on the other sheet. Use a sharp knife tip to make the circles. Save the corners.
Place the bigger circle on the buttered baking tray. Using the melted butter, brush the pastry sheet. This would help the stuffing to stick to the sheet.
Spoon out the coconut-tuitty fruity filling on to the puff pastry sheet and gently spread it leaving a small border around the stuffing.
Now place the smaller sheet cut in to a circle over the stuffing and close the edges and seal them using the melted butter.
Brush the melted butter all over the top to help in baking to a lovely golden brown colour.
Using the remaining pieces, I made smaller little pockets of pastry holding the stuffing and sealed them.
The pastry sheet that I used to make the smaller circle, had a little more dough left on the corners. I collected them and kneaded them in to a firm ball.
Using my rolling pin, I rolled that in to a circle. Buttered the circle, spooned out the filling, brought the corners together and sealed it by pressing with a fork.
Once the oven is pre-heated, bake the Dilpasands at 350F for about 12-20 minutes depending on the strength of the oven.
When the dilpasands swell in size and bake to a golden colour, its time to take it out and cool it.
Enjoy the Sweet and aromatic Dilpasands which bring forth the flavour of coconuts and sweet somethings all in one burst …..
With the leftover dough, use your imagination to fill it with savory fillings – Alu Mutter, Sandwich fillings, Cheese & Spinach fillings etc.
Using brown sugar makes the filling a little more dense because of the higher molasses content in the brown sugar . Also helps the filling to stay together.
Coconuts are always a delicacy for me and we are pretty lavish in our preparations on festivals and Neivedhyams. When I wanted to prepare a Payasam for Avani Avittam, I had to decide between Paruppu Payasam and then a rice based payasam. One of my mom`s favourites has been the simple Cooker Payasam cooked in a pressure cooker with simply rice and milk. Today I wanted to add another ingredient and make the kheer more richer and tastier. I was also enthused on seeing Viji Jeyakumar`s Rice Coconut Payasam and wanted to try something similar. The ensuing dish was extremely tasty and delicious and my husband actually had a second helping of it!!!
The ingredients are simple and wholesome and available in your pantry at all times. One suggestion is to use natural and fresh ingredients alone, as the taste is distinctive and particularly delectable.
2 cups of Whole milk.
1/3 cup of light coconut milk.
1/2 cup of fresh grated coconut.
1/3 cup of Raw Rice.
1/2 cup of grated jaggery.
Powdered Cardamom Seeds.
3 spoons of ghee.
Saffron Strands for garnishing.
Soak the rice for about 30 minutes and when done pulse in the mixer for a few seconds.
To the mixer, add the grated coconut, elaichi and the coconut milk and grind to a paste. The rice kernels will be coarsely ground and that is perfect texture for the payasam.
Pour this in to a heavy bottomed vessel, add the 2 cups of milk and allow the rice to slowly cook in the rich milk mixture.
Maintain the flame on medium low and keep stirring the vessel with a whisk. It will slowly thicken.
Meanwhile, add the grated jaggery to a vessel and pour just enough water for it to be dissolved.
Keep on the flame and when melted add it to the milk mixture in the heavy vessel.
Stir for a few more minutes until the desired consistency is reached.
In a seasoning ladle, add ghee, and fry cashews and rasins and add to the payasam.
In my previous post on the lovely greek pastry Baklava, I had filled with the mixture of nuts. butter and honey and filled it in sheets of phyllo dough, plastered to each other with melted butter. The end result of course was golden colured baklavas, fragrant from the oven with the whole aroma of fresh nuts and honey. I still had the phyllo sheets and I did not want to waste them. They are extremely delicate and I wanted to try out the hybrid of steamed modhaka filling inside the baklava…This effort of mine did just that…took my experiences to a whole new level…Coconut and Jaggery, isnt that a winning combination???
6 sheets of phyllo dough
1/4 cup of dessicated coconut.
1/4 cup of jaggery
A pinch of cardamom powder.
2 spoons of melted butter.
In a kadai, add the coconut and jaggery together and stir well. As the jaggery melts, it forms a homogenous mass. This should approximately take around 5-6 minutes.
Make sure that it doesnt to get too solidified as this would spoil the chewiness of the end product. Cover and set aside.
Melt around 2 tsp of butter. Take the phyllo dough very carefully as they are extremely thin.Use a dry working surface and spread out one sheet of the dough. Slowly brush this sheet with butter and place the second sheet on the face of the first and lightly press it so they stick together.
Repeat with brushing the melted butter on the second phyllo dough and slowly place the third sheet on the second. Care should be taken while working with phyllo dough as they tear very easily. Continue until all the 6 sheets are pressed and stacked firmly on one another.
Alternatively, you could use Pam Butter Spray, to spray on the sheets so that each of the sheet sticks to the one below it.
Cut the sheets in to 16 equal rectangles. Take one rectangle and place a spoon of the coconut jaggery filling, and close it, like you would do a veggie puff. Make sure to seal the edges also with melted butter or butter spray. Make sure that the filling does not creep out as this would burn easily in the oven and the final taste would not be one that you had bargained for.
Preheat the oven to 350 F and place the filled baklava pastries on to the cookie sheet.
Bake for 13-15 mins depepnding on the power of the oven until they are a lovely golden colour
Serve warm with drizzled honey. This would typically make 16 baklavas!!!