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The dessert recipes by chef David Edward Raj, Managing Partner - Culinary Development and Innovation at Elior India, is sure to impress your guests on the festival of colours.
OATS MALPUA ROLLUPS WITH MULTIGRAIN COCONUT JAGGERY STUFFING
Ingredients:
Semolina: 40 gms
Oat flour: 80 gms
Wheat flour: 20 gms
Milk: 120 ml
Oil: 100 ml
Desiccated coconut: 40 gms
Jaggery: 40 gms
Almonds: 20 gms
Cashew: 20 gms
Oats: 20 gms
Multigrain seed mix: 10 gms
Khoya: 20 gms
Cardamom powder: 2 gms
Sugar: 500 gms
Method:
- Heat pan on low flame. Dry roast the desiccated coconut for 2 minutes
- Add the jaggery to it and mix well
- Keep mixing the two ingredients; jaggery will take some time to melt
- Once you notice that the coconut and jaggery mixture is not sticking to the pan, add khoya to it
- Stir it continuously for 2 – 3 minutes, Add cardamom, multigrain seed mix and dry fruits
- Mix the dry fruits and turn off the flame
- Transfer it to a wide plate and let it cool
For sugar syrup
- In a pan mix water & sugar together
- Boil till syrup reaches two string consistency
For Malpua
- Take oat flour, semolina, and wheat flour in a bowl. Mix well
- Slowly, add milk to the above mixture and keep mixing it. It should not have lumps in it
- Keep the mixture aside for half an hour
- Heat oil in a non-stick pan
- Pour a ladle or spoon full of batter on the pan, spreading it evenly. It should look like a small dosa
- Once the crepe turns pale golden, flip it to cook the other side
- Take 1-2 tbsp of the filling in your palm; place it lengthwise in the centre of the Malpua and cover it with the edges
- Press it gently with a spatula to give it a shape of a frankie
- Serve warm or cold
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