Saturday, October 18, 2014
Professor Avin Thaliath (Christ University, Bengaluru) teaches us a special recipe this Diwali which is from the Tellichery region using his favorite KitchenAid stand mixer…read on and Happy Baking!
COCONUT AND CARDAMOM CRUMBLE SPONGED IN TELLICHERY CREPE
Coconut and Cardamom Crumble
Coconut grated-100 grams
Cardamom Powder- a pinch
Castor sugar-40 grams
Weigh all the ingredients. Pre-heat the oven. Using KitchenAid paddleMix Butter, sugar and coconut in a low speed till it combines itself into a crumble mass. Add in the cardamom powder. Spread it on a baking tray and Bake it in a slow oven. If not in an oven it can be lightly cooked on a nonstick pan. When slightly brown it resembles a crumble. Take it out and cool it on a wire rack. Once cooled powder the crumble and keep it aside.
Saffron –few strands.
Boil the milk with sugar. Once boiled take the pan off from the flame and add in the saffron strands and refrigerate.
This is called as tellichery crepe, as it is from the tellichery region of Kerala. It has an egg version also. But we are doing an eggless version. Flour used is refined flour which can be substituted using millet or whole wheat flour.
Flour (refined/whole/millet) - 300 Grams
Sugar- 45 Gm
Roasted and powdered Pistachio-to roll the crepe
Rose petal to Garnish
Combine Flour, sugar and milk. To see if the batter is thick lift the batter using a spoon and back side of the spoon if it coats and can write the name using your small finger the batter is good enough to be cooked on a nonstick pan. Using a ladle pour in the batter and cook in on both the sides. Little melted ghee can be spread on individual liking. This recipe will fetch 15 crepes
Take the crepes, apply the powdered crumble, and stack one more crepe on the crumble. Roll the crepe tight and place it inside the fridge. Rest it for half an hour. Take the crepe and trim the sides. Roll it in pistachio powder. Pour the saffron milk, place the tellichery crepe and garnish with rose petal.