|
Ingredients
|
Quantity
|
|
Flour
|
125gms
|
|
Butter
|
65gms
|
|
Icing sugar
|
25gms
|
|
For the
filling:
|
|
|
Sugar
|
250gms
|
|
Walnuts
|
65gms
|
|
Coconut – grated
|
½
|
|
Mawa
|
150gms
|
|
Cardamom powder
|
1 tsp
|
|
Moong daal – soaked
|
75gms
|
|
Ghee
|
75 ml
|
|
Milk
|
750ml
|
|
For the
sauce:
|
|
|
Milk
|
75ml
|
|
Sugar
|
1
tbsp (15g)
|
|
Saffron
|
a few strands
|
|
Rose essence
|
¼ tsp (1ml)
|
|
Rose petals – julienne
|
2
|
To prepare
the pastry: MIX the flour and butter
until the mix resembles breadcrumbs. Add sugar and chilled water as required to
bind to a smooth dough. Chill. Remove from the refrigerator, roll out to a thin
sheet and line a pie dish with the pastry. Bake in a moderately hot oven at
150oC for about 15 minutes.
To prepare
the filling: Melt 50 g. sugar in a
heavy bottomed pan, add the walnuts and saute to make a praline. Separately
sauté the grated coconut along with 100 g. sugar until the mixture leaves sides
of the pan. In another pan sauté 50 g. sugar and 50 g. mawa until the mixture leaves
the sides of pan. Add cardamom powder, stir well and set aside. Grind the moong
dal to a fine paste. Fry this paste in ghee until the mixture is dark brown.
Add milk, sauteed mawa and the remaining sugar. Cook until the mixture leaves
the sides of the pan and is done. Chill all the mixtures separately.
To
assemble: Layer the pie with
moong dal halwa, walnut praline and coconut filling in the same order. Top the
flan with fresh cream and rose petals.
To prepare
the sauce: Bring the milk to a boil.
Lower the heat and keep stirring over low heat until reduced to one-fourth the
quantity. Add sugar, stir well and simmer for 10 minutes more. Add saffron and
rose essence. Serve one triangular slice chilled along with warm sauce.
