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19 December 2013,10:37 by
J.Sujatha

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DUM KI POORAN

Makes :
12

Preparation Time :
40 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Soak half of the saffron in a tablespoon of water.
  • Heat ghee in a heavy-bottomed pan and add almond paste and cook by continuous stirring till the paste turns pale golden colour and the ghee floats on the surface.
  • Then add split gram paste and stir well and cook till ghee floats on the surface again.
  • Add sugar and saffron with the water, and cook by stirring continuously until sugar dissolves completely. Remove from heat and cool to room temperature.
  • Heat griddle (tawa) over a very low heat and add the remaining saffron on it and heat it for few seconds till its aroma fills the air.
  • Crush saffron in a mortar and combine with the hot milk in a wide bowl. Set aside for 5 minutes for the infusion of saffron colour in milk.
  • Preheat the oven to 170° C/ 325° F/ Gas 3. Grease a baking tray.
  • Dip 7 phyllo pastry sheets in saffron milk and arrange on the baking tray, covering the base.
  • Take one-third of the sweetened gram mixture and add on the pastry and spread evenly. Repeat the procedure with remaining phyllo sheets and gram mixture twice more to make 3 layers in all.
  • Bake in the preheated oven for 20 minutes till golden brown and crisp.
  • Remove from oven and cool to room temperature. Cut into large diamond-shaped pieces. Set aside.
  • Combine heavy cream with sugar in a bowl and mix well till sugar dissolves.
  • Heat a griddle (tawa) and lightly roast the saffron till it releases its aroma.
  • Crush it in a mortar and mix into the sweetened cream.
  • Place the cream over an ice bath and whip till it becomes very light and frothy. Add cardamom powder and kewra water.
  • Place two pieces of the layered poorans on a serving plate and add some sauce over it.
  • Garnish with silver varq, pistachio slivers and saffron and serve immediately.

INGREDIENTS

For Pooran:

  • 600 grams split Bengal gram paste
  • 1/2 teaspoon saffron
  • 250 grams clarified butter (ghee)
  • 50 grams almond paste
  • 400 grams sugar
  • 300 ml hot whole milk
  • 21 sheets phyllo pastry

For Sauce:

  • 100 grams heavy cream
  • 1 tablespoon castor sugar
  • A few saffron strands
  • ¼ teaspoon green cardamom powder
  • 5 ml kewra water

To Garnish:

  • 2 sheets edible silver leaf (varq)
  • 1 teaspoon pistachio slivers
  • A few saffron strands

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