What will you find in this post?
- A modern Indian dessert with puran and puff pastry. It is sure to wow your guests.
- 10 modern Indian dessert recipe list for your Diwali party
It is one of the busiest time of the year. As a kid, I look forward to this festival with so much excitement as we travel to my grandparent’s village to celebrate the big day with my aunts, uncles and cousins. I come from a large family and every occasion is a big event.
On the day of Diwali, we wake up before sunrise to pray and seek blessing of elders by touching their feet. My grandfather holds the warm oil in a silver bowl and ties the grass into a bunch using kitchen twine. He clasps them together like an artist holding his paint brush. He will smear warm sesame oil on our head. A big pot of water is boiled over wooden fire that our maid creates like a bonfire in the backyard. After our bath, we pray and receive our attires from the eldest member of the family which is our grandparents. It is a tradition to pick finest attire for the festival and we pray to God before wearing them. It is something I am used to and I try to instill that tradition to my kids. In Southern Indian homes, making delicious homemade sweets and snacks is an important aspect of the festival. My grandmother along with our maids will spend few weeks prior to our arrival to make traditional Indian sweets.
This year I am rushing through this weekend to make some special treats for my kids. I decorated the house with lights and it began to feel like Diwali. The kitchen is filled with the smell of ghee, Sidd is helping with the desserts and I light the lamps and agarbatti. I felt as if I was walking through the rooms of my grandmother’s home. The smell of agarbatti from her pooja room, her screams to maids to clean the stove and sound of cycle bell from milk vendor. I sat down thinking about her, about the village we visited for almost every Diwali, the laughters we exchanged and the memories we made. It is finally Diwali and we are thankful to God for all the great things he bestowed upon us.
I made a fusion sweet for this year. It is one of the top favorite dessert from my pop-up dinners. My husband’s favorite is puran poli and this is a modern twist to it. My friend from school made this as a finger food for one of our get-togethers. I loved it and I was waiting for an opportunity to create it in my kitchen. For Diwali 2015, I made puran puffs and puran tarts. I made them with coconut palm sugar and traditionally the lentil base is sweetened with jaggery. You can also get creative and replace channa dahl with green mung bean or mung dahl.
PURAN TART / PURAN PUFFS
- Store bought or Homemade Puff Pastry Sheets
- 1/4 cup All purpose flour to work on the pastry sheets
- 1/2 cup slivered almonds for garnish
- 1 cup ghee to smear
For the lentil base:
- 1 cup channa dahl
- 1 cup powdered jaggery or coconut palm sugar
- 1/2 cup water + 4 cups water
- 1/2 tbsp cardamom powder
- 1/2 cup dry unsweetened coconut powder + more if needed
- Thaw the puff pastry sheets in fridge overnight or at room temperature for 4-6 hours
- Pressure cook the channa dahl with 4 cups water for 6 whistles. Remove from heat and let it cool to room temperature
- Mix jaggery or coconut palm sugar with 1/2 cup water and bring it to a rolling boil. Sprinkle cardamom powder and stir well to combine.
- Once chana dahl is cooled to room temperature, remove excess water and grind the boiled chana dahl into a smooth paste
- Transfer the lentil paste into boiling jaggery mixture and add coconut. Keep adding coconut until the mixture thickens and rolls into a dough. Remove from heat and let it cool.
- Pre-heat the oven to 425F.
- Sprinkle the working surface with little flour. To make tart, remove the puff pastry sheet from the package and roll them out into a rectangle. Using fingers, seal the edges by forming a rim and prick the center of the puff pastry about 10-15 times with a fork. Smear the puranam (above made lentil filling) and drizzle ghee as desired. Bake for 15-18 minutes until the puff pastry is golden brown.
- For the puffs, cut small squares of the puff pasty. Place a teaspoon of the lentil filling in the center and cover it with puff pastry so it looks like a money bag. Smear ghee on top and bake for 15 minutes until they turn golden brown. Serve hot.