Online edition of India's National Newspaper
Sunday, Nov 18, 2001

About Us
Contact Us
Magazine Published on Sundays

Features: Magazine | Metro Plus | Open Page | Education | Book Review | Business | SciTech | Entertainment | Folio |

Magazine

Sweet accompaniments

EVERY region in India has its special variety of stuffed sweet parathas or rotis, an integral part of festival and wedding menus. These sweets can be eaten plain or to accompany spicy vegetables or dal. Here are a few traditional as well as innovative recipes.

Puranpoli

Ingredients:
For the filling:
Tuvar dal 1 cup
Chana dal 1 cup
Sugar 1 cup
Jaggery 1 cup
Ghee 3 tablespoons
Melted saffron 1 teaspoon
Powdered cardamom 1 teaspoon

For the covering:

Wheat flour 2 cups
Oil 2 teaspoons
Ghee

Method:

For the filling:

Wash and soak both the dals together for hour. Pressure cook with just enough water to cover the surface. Mix the sugar and jaggery with the dals and cook them. Make a paste in the mixer. Add half the ghee.

Cook in a non-stick vessel and cook till very thick and it leaves the side of the vessel. Stir often while cooking. (It is more convenient cooking it in the microwave.) Mix the saffron and cardamom. Cool the filling. Apply the remaining ghee on the top so that it does not form a hard crust on the surface. Make into balls the size of lemons.

For the covering and making poli:

Make a soft dough. Knead with the oil and make small balls. Roll each one with dry flour and place the filling. Cover and roll out to about four inches in diameter. Roast paratha-poli on both sides till there are light spots on the surface. Remove and spread the ghee. Serve hot.

* * *

Paneer sweet paratha

Ingredients:

For the filling:

Paneer crumbs 1 cup
Grated coconut 1/2 cup
Powdered sugar 1 cup
Cardamom powder 1/2 teaspoon

For the covering:

Wheat flour 1 cup
Flour 1/2 cup
Melted ghee 2 tablespoons
Oil 1 teaspoon
Ghee

Method:

For the filling:

Take the paneer, coconut and sugar in a non-stick vessel and cook on a medium flame. Stir often and allow to dry out — it should leave the sides of the vessel. Mix the cardamom. Remove from heat and cool.

For the covering and making the parathas:

Knead the dough with a little oil and make small balls. Roll each ball with a little dry flour. Place a tablespoon of the filling in the centre and seal. Roll it out to about three inches in diameter. Roast on both sides till there are light brown spots. Remove and apply ghee. Serve hot.

* * *

Sweet potato paratha

Ingredients:

For the filling:

Boiled and mashed sweet potatoes 1 cup
Boiled and mashed potatoes 1/2 cup
Corn flour 1 tablespoon
Sugar 1 cup
Cardamom powder 1/2 teaspoon
Powder mace 1/2 teaspoon
Ghee 2 tablespoons

For the covering:

Wheat flour 1 1/2 cup
Oil 2 teaspoons
Ghee

Method:

For the filling:

Melt the ghee and add the potatoes, corn flour and sugar in a non-stick vessel. Cook on a medium heat and continue to stir until the mixture becomes thick and leaves the sides of the vessel. Mix in the cardamom and mace. Remove from heat and cool. Roll into lemon-size balls.

For the covering and making the parathas:

Make a soft dough. Knead with the oil and make small balls. Roll each ball with dry flour and make as a filling ball. Seal and roll it out to about three inches in diameter. Roast on both sides until there are light brown spots. Remove and apply ghee. Serve hot.

* * *

Mithe mawa ke paratha

Ingredients:

For the filling:

Mawa (khoya) 1 1/2cup
Coarse powder of almond and pistachios 1/2 cup
Powdered sugar 1/2 cup
For the covering:

Flour 1 1/2 cup

Melted ghee 2 tablespoons
Ghee for shallow frying

Method:

For the filling:

Take the mawa and cook on low heat until it is soft and forms a ball. Remove and cool. Mix the rest of the ingredients.

For the covering and making the parathas:

Make a paratha-like dough using the ingredients. Keep for hour. Knead the dough and make small balls. Roll each and put a tablespoon of filling. Seal and roll out to two inches in diameter. Roast on both sides and apply ghee. Shallow fry till there are light brown spots. Serve hot.

* * *

Coconut and cashewnut shahi parathas

Ingredients:

For the filling:

Dessicated coconut 1 cup
Coarse cashewnut powder 1/2 cup
Mawa (khoya) 1/2 cup
Powder sugar 3/4 cup
Cardamom powder 1/2 teaspoon
Chopped kishmish 2 tablespoons
Melted saffron 1 teaspoon

For the covering:

Flour 1 cup
Wheat flour 1/2 cup
Ghee 2 tablespoons
Powder sugar 2 tablespoons
Ghee for shallow frying

Method:

For the filling:

Roast the coconut lightly till crisp. Take the cashewnut and then the mawa and roast lightly. Mix all the ingredients to make the filling.

For the covering and for making the parathas:

Make a paratha-like dough. Keep aside for 1/2 hour. Knead well and make small balls. Roll each ball and put in a tablespoon of the filling. Seal and roll into a paratha three inch in diameter.

Roast it and shallow fry till till there are light brown spots. Serve hot.

JYOTI NIKANJ PAREKH

Send this article to Friends by E-Mail

Magazine

Features: Magazine | Metro Plus | Open Page | Education | Book Review | Business | SciTech | Entertainment | Folio |



The Hindu Group: Home | About Us | Copyright | Archives | Contacts | Subscription
Group Sites: The Hindu | Business Line | The Sportstar | Frontline | Home |

Comments to : thehindu@vsnl.com   Copyright 2001, The Hindu
Republication or redissemination of the contents of this screen are expressly prohibited without the written consent of The Hindu