THE PROFESSOR TEACHES A SPECIAL RECIPE THIS DIWALI FROM THE TELLICHERY REGION

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

Butter-100 grams

Coconut grated-100 grams

Cardamom Powder- a pinch

Flour-30 grams

Castor sugar-40 grams

Preparation

Weigh all the ingredients. Pre-heat the oven.  Using KitchenAid paddle

Mix 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 Milk

Milk-200 ml

Sugar-30 grams

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.

Tellichery Crepe

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

Milk-300 ml

Sugar- 45 Gm

Roasted and powdered Pistachio-to roll the crepe

Rose petal to Garnish

Preparation

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

Assembly

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.