Khaman Na Larva | Parsi Bhonu with Chef Kayzad | Sanjeev Kapoor Khazana

Описание: The sweet filling on the inside of khaman na larva consists of freshly grated coconut and chopped cashewnut and raisins.

KHAMAN NA LARVA

Ingredients

1 cup refined flour
¼ cup cornstarch
¼ cup rice flour
Salt to taste
5-7 pistachios
Coconut filling
2 cups fresh scraped coconut
1 cup castor sugar
A pinch of salt
1 teaspoon oil + for greasing
¼ teaspoon green cardamom powder
1 tablespoon raisins
6-8 cashewnuts

Method

1. To prepare coconut filling, heat coconut in a deep non-stick pan. Add castor sugar, salt and ¾ cup water, mix and cook on low heat for 20-25 minutes. Transfer in a bowl and cool.
2. To prepare dough, heat 1¼ cups water in another deep non-stick pan and bring to boil. Add refined flour, cornstarch and rice flour, whisk and cook till well combined, mixing continuously. Transfer in another bowl and cool.
3. Add 1 teaspoon oil to the dough mixture and mix well.
4. Add cardamom powder and raisins to cooked coconut filling.
5. Roughly chop cashewnuts, add to coconut filling and mix well.
6. Grease your palms and a plate with some oil. Divide the dough into equal portions, shape into balls and transfer on the greased plate.
7. Heat some water in another deep non-stick pan and bring to boil. Place a steamer and let the water boil.
8. Divide the coconut filling into equal portions.
9. Grease your palms and another plate with some oil. Take each dough portion, lightly flatten, place one portion of coconut filling in the center, seal and transfer on the greased plate. These are larvas.
10. Line the hot steamer with a muslin cloth, sprinkle some water to dampen it and grease with some oil.
11. Place the larvas into the prepared steamer, cover with muslin cloth and again sprinkle some water on top, cover the steamer and steam for 25-30 minutes. Remove from steamer and cool.
12. Transfer larvas on a serving platter.
13. Finely chop pistachios, sprinkle on top of larvas and serve.
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