Mochi balls with puran

My favorite sweet in the world is puran poli- the maharashtrian roti stuffed with sweetened chana dal. When I saw a Tasty video on sesame mochi balls with red bean paste inside- I knew I wanted to replicate the recipe with puran inside the mochi. Kadbu (a dish from Karnataka is after-all just puran inside steamed rice dough). Also I have an appe pan which is exactly the same as a takoyaki pan. It seems as though the stars were aligned.

Mochi is made from glutinous rice, an entirely different species of rice flour from what is commonly used in India. This has to be ordered off Amazon or bought from an Asian grocery store. I ordered the Mochiko flour brand.

Puran: Pressure cook 1 cup of washed chana dal for 15 minutes. Drain. Mash with 1/4 cup jaggery and 2-3 tbsp sugar. Add 1 tsp of cardamon powder and any dry fruits you wish ( I added chopped up dried apricots). Make balls of puran.

Mochi: Make a soft dough from 1 cup of glutinous rice flour with 1/2 a cup of warm water and 1/2 tsp of salt. Flatten a ball of mochi and fold around a smaller ball of puran. Roll the whole thing in sesame seeds. Repeat.

Cook the mochi gently in a takayoki pan or an appe patra or an abelskeiver pan (all freely availalbe on Amazon) for 5-7 minutes with a little oil. Rotate till all the sesame seeds are golden brown.

The mochi is super gelatinous when hot but becomes deliciously less sticky as it cools. This is a truly fabulous treat.

 

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Creme Caramel

Sometimes- you need a good vanilla pudding to end the day. This recipe for creme caramel hits the spot every single time

Make caramel: My favorite way is to use a non-stick pan and a small silicone spatula. Heat 1/2 cup of sugar till it starts to melt- then stir gently till the sugar reaches a beautiful amber brown. Pour into your serving ramekins or baking dish and swirl it around the sides. Careful- that stuff is hot

Make custard: Beat 1 cup of whole milk, 1/2 cup of cream, 2 eggs and 1 egg yolk with 1/3 cup of sugar and 1 tsp of good vanilla (chanelling my inner Ina Garten) till smooth. Pour into prepared pan/ramekins

Bake custard: Bake in a waterbath at 375 for 35-45 minutes. I personally do let the top brown just a little bit. There is nothing worse than unmolding a flan to have the center still liquid.

Cool custard for 2-3 hours, unmold (run a knife along the edges)

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