Saranachi Puri {fried flatbread with sweet stuffing}

Saranachi Puri or Satori, a fried pastry made with sweet filling is a Maharashtrian delicacy made for festive occasions like Diwali.

With Diwali just around the corner, here is a heavenly treat I would like to share with everyone. This summer, mom and I spend a relaxed afternoon making saranachi puri. I loved every single moment we spent together trying to master this recipe. My boys were home that day and we were happy to see them appreciate and devour these yummy treats!

saranachi puri

Although, not as common as laddu’s or karanji, Saranachi Puri is my eipcurean mom’s specialty! When I ask her about it, she tells me that it is a traditional recipe that she has tweaked to a slightly modern and sophisticated taste and look.

saranachi puri

She has a few twists to this traditional saranachi puri recipe that I love! The best one is, roasting the puri/flatbread on a pan before deep frying. This truly helps it absorb lesser oil making it less greasy and healthier.

So here we go with the recipe and few photos to give you a good visual of different steps. Here is semolina and chickpea flour roasted golden brown over medium heat:

Make the stuffing by mixing grated jaggery in warm milk, cardamom powder, nutmeg powder, saffron, ground nuts and roasted semolina + chickpea flour:

Make dough with the semolina and all-purpose flour and allow it to rest for 1-2 hours:

saranachi puri
Make Dough

After the dough has rested make it into four smaller balls. Using a pestle beat each dough ball on a firm surface for 4-5 minutes or until the dough becomes soft and no longer looks grainy. Make small  balls with the dough and the stuffing:

saranachi puri
dough and stuffing balls

Get ready to roll and roast the puris:

Here we are ready to fry them! Heat ghee/oil in a medium kadhai/wok on high heat. Once the oil is hot, add 2-3 puris at a time and lower the heat 30 seconds after adding the puri. Fry on medium-low heat until both sides of the puris are golden brown and crisp. Take the puris out on a tray lines with paper towel.

saranachi puri

If you enjoy making and eating Diwali faral, check out this ambrosial rose flavored karanji recipe. And here is a sneak-peak at our Diwali Celebrations!

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Saranachi Puri

A fried pastry made with sweet filling is a Maharashtrian delicacy made for festive occasions like Diwali.

Course Dessert
Cuisine Indian
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 10
Author Archana Mundhe

Ingredients

Dough:

  • 1-½ cup fine rava/semolina
  • 1-½ cup maida/whole purpose flour
  • 1 teaspoon salt
  • 2 pinches saffron
  • 2 tablespoon ghee
  • 1 cup milk warm

Stuffing:

  • 3 cup rava/semolina
  • 2 tablespoon ghee
  • 2 tbsp besan/chickpea flour
  • 2-½ cup jaggery grated
  • 1 cup milk warm
  • 1 teaspoon cardamom powder
  • 1/2 teaspoon nutmeg powder
  • 2 pinches saffron
  • 2 tablespoon almonds ground fine (optional)
  • 2 tablespoon cashews ground fine (optional)

Frying:

  • 1-2 cups ghee or oil

Instructions

  1. Mix semolina, whole purpose flour, salt and saffron. Heat 2 the ghee in a small pot and add it to the flour. Using warm milk knead soft and pliable dough. Note that this dough will harden so make sure it is not very hard while kneading. Add extra 1-2 tablespoon water if needed. Keep covered for 1-2 hours. After the dough has rested make 4 smaller balls. Using a pestle beat each dough ball on a firm surface for 4-5 minutes or until the dough becomes soft and no longer looks grainy. I prefer doing this on the floor instead of my counter tops.
    saranachi puri
  2. On medium flame, roast rava in ghee until it turns light golden brown. About 5-10 minutes. Add besan and roast for another 1-2 minutes.
    saranachi puri
  3. In a large mixing bowl mix the grated jaggery with 1 cup warm milk. Make sure that the jaggery has fully melted in the milk. Add roasted rava and besan to it. Add cardamom powder, nutmeg powder, saffron and ground nuts. Mix well and allow this mixture to rest for 2-4 hours.

    saranachi puri
  4. Make small and same sized balls with the dough and the stuffing. Note - Use half-tablespoon to scoop the dough and stuffing so they are all same size.
  5. Roll the dough into 2 inch circle. Place a stuffing ball in the center and pinch the sides of the rolled dough and bring the sides together on top of the stuffing. Close all the sides making sure that the stuffing is secured inside. Gently press the ball and roll it into a 2-3 inch puri. These Puris should not be too thin.
    saranachi puri
  6. Lightly roast these rolled puris on a pan over low-medium heat for about 30 seconds on each side. Keep roasted puris aside to fry. Repeat rolling and roasted of remaining puris.
    saranachi puri
  7. Heat ghee/oil in a medium kadhai/wok on high heat. Once the oil is hot, add 2-3 puris at a time and lower the heat 30 seconds after adding the puri. Fry on medium-low heat until both sides of the puris are golden brown and crisp. Take the puris out on a paper towel lined tray.
  8. Repeat frying the remaining puris.
  9. Note - Before adding a new batch of puris to fry increase the heat to high and then lower it few seconds after you have added the puris.
  10. Allow them to cool and store in an airtight container at room temperature for up to 2 weeks. Enjoy!

Coconut Mango Burfi {Fudge}

I am so excited to share a 5-ingredient dessert recipe today – THIS Coconut Mango Burfi tastes heavenly!

A simple dessert that is SO fragrant and flavorful with the rich and moist textures from the coconut!

We are in the midst of a beautiful summer here in the northeast. Boys are out of school, Mom is visiting from India and our schedules are pretty relaxed. I am learning a lot of new recipes and techniques from my Mom. Between the two of us, we are cooking on most days.  With lots of family and friends visiting, we are so excited to have all the company to share the yummy foods with.

This kind of laid-back summer takes me back to my childhood memories of growing up in India. In a small town in India, our home facing a beautiful park and our family constantly between family and friends. I have most vivid memories of Indian summers and the mango season. Boxes and boxes full of ripe, sweet and full flavored Alphonso mangoes that we would devour. My mom would make delicious sweets with the mangoes and my favorite is the Coconut Mango Burfi or fudge.

All these years I never tried making it myself. The last few weeks that mom is with me, she has made these incredibly delicious coconut mango burfi twice for us. I think it is high time I learn how to make them and share the goodness with everyone.

It takes only 5 ingredients and 30-minutes or less to whip up a batch of these delicacies. The key is to constantly stir and watch the process as the textures change and making sure that it cooks evenly. When it is almost cooked, it releases fats from the coconut and the milk which makes the mixture look shiny and dense. The color will change from light yellow to orange. Lower the heat for the last 5 minutes to avoid it from getting scorched. All these tips are courtesy MOM!

Coconut Mango Burfi {Fudge}
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Coconut Mango Burfi is a simple 5-ingredient dessert with a soft melt-in-mouth, fudgy texture, just right sweetness and the aroma of the best mangoes.
Ingredients
  • 2 cups fresh grated coconut, (frozen works well)
  • 2 cups milk (full fat)
  • 1 cup mango pulp (tinned works well, preferably made with Alphonso mangoes)
  • 1 cup sugar
  • 1 teaspoon of saffron
  • sliced nuts for garnish (optional)
Instructions
  1. Take a large heavy bottomed or a non-stick pan. Put it on medium-high heat. Add coconut, milk, mango pulp and sugar. Mix well.
  2. Keep stirring continuously for about 15 mins.
  3. The mixture will start to thicken and may stick to the pan. Keep scraping it off the pan and mix. Make sure the mixture is thickening without burning. The color should slowly deepen from yellow to orange.
  4. Add half of the saffron. Mix well and cook for another 5 mins.
  5. Lower the heat to medium-low as the bottom starts to brown and the mixture starts to form a ball. Cook for another 5 mins.
  6. Turn the heat off. Take the mixture out in a greased pan or a parchment lined tray. Press evenly with the back of a spatula ( a silicone spatula works well).
  7. Make half an inch thick layer by tightly pressing the mixture down and sideways to form a square.
  8. Garnish with more saffron, nuts. Cut into squares big or small, allow to chill and enjoy! If they happen to last for more than a day(which is rare) keep refrigerated.

 

Sweet Potato Halwa- Instant Pot

Sweet Potato Halwa – A  delicately flavored, lightly sweetened dish with melt-in-mouth textures and aromatics from cardamom and saffron.

This right here sounds like our family when it comes to food-

“I could have killed you.”  “Or I could have killed you,” Percy said.  Jason shrugged. “If there’d been an ocean in Kansas, maybe.” “I don’t need an ocean—” “Boys,” Annabeth interrupted, “I’m sure you both would’ve been wonderful at killing each other. But right now, you need some rest.” Food first,” Percy said. “Please?” ― Rick Riordan, The Mark of Athena Continue reading “Sweet Potato Halwa- Instant Pot”

Rice Pudding – Instant Pot

Rice Pudding – Lightly sweetened, creamy goodness without any cream that is infused with saffron and cardamom! In India, Rice pudding, kheer or payasam is a quintessential dessert that is made often to celebrate big and small happy moments in life.

This comforting recipe was developed on one busy evening when I was having some friends over for dinner. My planned Mango Pannacotta did not look very promising and I was in a frenzy to make something as a backup dessert. I tossed in rice, ghee, sugar, cardamom and some milk in my InstaPot, pressed porridge button and ran to get the door as the guests arrived for dinner.

An hour later, I realized that the Instant Pot was at the keep warm mode and had depressured. I opened the IP to see creamy, fluffy rice with the beautiful aroma of saffron and cardamom. I stirred in some more milk and let it sit for few more hours on warm mode until we were ready to serve the dessert. We scooped out some warm rice pudding in the bowls. At first, it looked a bit too thick for me who is used to eating much thin Rice Kheer. As I put in the first spoonful of the pudding in my mouth, it took me back the memory lane. It reminded me of my mom’s kheer with the aroma of cardamom and also the creamy kulfi (milk ice cream) with a hint of nuts and saffron. Needless to say, the dessert was devoured by all and I was left mesmerized as to how easy it was to make.

rice pudding

I have made it many times since then, tweaking the recipe, adjusting the ingredients to now what I call as a satisfying and easy rice pudding recipe . No eggs or cream, just a few simple ingredients that make a heavenly treat!

 

Rice Pudding - Instant Pot
Author: 
Recipe type: Dessert
Cuisine: Indian
Serves: 6
 
Rice Pudding - A lightly sweetened creamy Indian dessert made with rice and milk that is infused with aromatic saffron and cardamom!
Ingredients
  • 1 tablespoon ghee
  • ½ cup white rice
  • 4-5 cups low-fat milk, divided
  • ½ cup sugar (more or less depending on taste)
  • ⅛ teaspoon salt
  • 1 teaspoon cardamom powder
  • 4 tablespoon nuts, almonds, and walnuts coarsely chopped or sliced(optional)
  • 2 tablespoon raisins (optional)
  • ½ teaspoon saffron (optional)
  • 1 tablespoon shredded unsweetened coconut (optional)
Instructions
  1. Turn Instant Pot to Sauté mode. Add ghee and rice. Sauté for 30 seconds.
  2. Add 3 cups low-fat milk, ½ cup of water, sugar, cardamom powder, nuts, saffron, raisins, coconut, and salt.
  3. Close Instant Pot lid with the pressure valve to sealing. Press Porridge button. Allow Natural Pressure Release.
  4. Open Instant Pot, Mash the rice with the back of a spoon. Add 1-2 cups of low-fat milk (depending on the consistency you like). Add more sugar if needed.
  5. Cook on saute for 2-3 mins or keep on the warm mode until ready to be served.
  6. Serve Warm or Chilled

 

Carrot Halwa – Instant Pot

Carrot Halwa, AKA ‘gajar ka halwa’, is a sweet stewed carrots dessert with a delicate aroma of cardamom and saffron!

This year we celebrated mothers day with this delicious Indian dessert cooked in the Instant Pot! The traditional carrot halwa recipes uses milk, condensed milk or evaporated milk. Since this is one of my favorite desserts and I can’t stop myself from overeating, I try to make it a little healthier. My carrot halwa recipe is almost dairy free, but I do use homemade ghee which can be substituted for vegetable oil. I substitute the milk and cream with almond milk and almond flour making it a healthier lightly sweetened dessert. Continue reading “Carrot Halwa – Instant Pot”

Sesame chikki {crisps}

Happy Makar Sankrant! Growing up, I remember celebrating festival of Makar Sankrant by visiting family and friends and wishing them “Tilgul ghya goad goad bola” which literally means “Take tilgul and talk sweetly”. On the Sankrant evening, we dressed in our pretty traditional outfits and went around the neighborhoods, collecting different varieties of sweet treats made with sesame seeds called tilgul. My favorite amongst the sweet treats, was the crispy and crunchy sesame chikki{crisps}. Made with sesame seeds, sugar and a hint of cardamom and salt, these sesame chikki make an irresistible and yummy winter snack.

sesame-chikki Continue reading “Sesame chikki {crisps}”

Quinoa almond date truffles

Here is my easiest, 5-ingredients, no-bake quinoa almond date truffles recipe that is perfect for dessert, breakfast or snack. These delicious truffles also make a perfect homemade holiday gift for your neighbors, friends and family.

quinoa-almonds-date-truffles-3

These energy balls are super healthy with all wholesome ingredients, well almost all except some dark chocolate, which is my house is considered ‘healthy’. So what makes these so good for you? Well.. here are just a “few” benefits of each of the ingredients:  Continue reading “Quinoa almond date truffles”