Thursday, 27 October 2016

Paan Pops (Diwali Special Colab III with Oriya Rasoi & Delish Potpourri)



"Nothing is permanent in the universe, neither you nor me, the winds nor waters, they all perish in due course at their appointed time, except this one thing, can anyone tell me what that is? Yes, Ms Dubash, since you have so magnanimously graced this classroom after weeks of absence, perhaps you'd like to enlighten us, yes?". That was our economics professor, Dr. Jehangir, it was my second year of graduation and I was doodling away on the last page of our all in one note book. I was listening him, but was startled when I heard him call out my name. "Change, Sir, Change..." I abruptly blurted out. I had always known the answer to this question ever since I was a school going tween, for my father had discussed it with me in our many heart to hearts... The prof was satisfied and moved on to explain the lesson of the day.

Change is the only constant there is, the day changes to night and flowers make way for fruits, caterpillars morph into dazzling butterflies and volcanoes to lava. Evolution is another name for change, Humans evolved and lost their tails, language evolves and adds new words everyday, babies as young as four days old flip on their tummies and wisdom teeth are slowly appearing in lesser number of people than before.


As fashion and make up trends come and go, so do trends in food, while chia seeds and matcha tea were ruling the social scene last year, oats, ragi and buckwheat seem to be this years fascinating trends.

In any creative field be it art, music, dancing or food blogging evolution is key, how else would our desi gulab jamuns be found in an all american cheesecake?. Fusion foods once looked upon with skepticism and scorn, now hold the pedestal for declaring a creative genius.

Diwali, unarguably India's biggest, brightest and boldest festival calls for fun, frolic, laughter and of course food, make that lots of it. Counting down the days to Diwali most families take time off from their usual humdrum and actively participate in gathering around the matriarch and making sweet and savoury goodies. Indian sweetmeats are most popular and prepared in bulk in most Hindu homes.


This year when my blogger friends and I decided to collaborate for three Diwali dishes, I thought of giving an Indian touch to a western recipe and thus were born these Paan pops.

Combining four essential ingredients that make up a mitha (sweet) paan (dates, gulkand, mukhwas and dried coconut.), I simply rolled the mix into balls and dipped them in melted dark chocolate so as to offset the sweetness of the gulkand (rose petal jam). 

Sweet Paan being sold at a road side stall in Mumbai, India
These supremely flavourful paan pops come together in a jiffy (minus the chilling time) and no one, I mean no one could eat just one.

Here's the recipe,
Makes: 20 small sized truffles (balls)

You will need:

200 gms gulkand (rose petal jam)
100 gms dried grated coconut or dessicated coconut
10 deseeded dates (khajur) or 20 candied cherries a.k.a karonda
100 gms dark cooking chocolate (milk cooking chocolate will also do, but I like the new dimension that the bitterness of the dark chocolate brings)
1 tbsp mukhwas.
(Mukhwas is a colorful Indian after-meal snack or digestive aid that also freshens the breath. It can be made of various seeds and nuts, but is often found with fennel seeds, anise seeds, coconut, and sesame seeds. They are sweet in flavor and highly aromatic due to added sugar and the addition of various essential oils, including peppermint oil. The seeds can be savory or sweet-coated in sugar and brightly colored.)
Mukhwas


Method:

Start by combining the gulkand, coconut and mukhwas in a bowl. Mix until all the ingredients are well combined.


Now roll out bite sized balls of the mixture and insert half a date (cut breathwise) or one cheery if using that into the center of the ball.

Close the ball well (It sticks easily because of the gulkand).

Refrigerate these balls for atleast 30 mins.


In the meantime temper some dark cooking chocolate, to do this finely chop the chocolate, heat half of this chocolae in a microwave safe bowl for 30 secs, remove and mix, another 20 secs remove and mix and another 10 secs.

Once the all the cocolate has mekted, add in the remaining chopped chocolate, stir well till all the chocolate pieces dissolve.

Your tempered chocolate is ready (which means it won't melt at room temperature and soil your fingers)


Now drop in one prepared ball.

Roll it around well to coat evenly

Remove onto a clean plate and immediately sprinkle sugar sprinkles on top if using.


Cool these again for 10 mins before serving and your quick and easy Diwali treat is ready!

Enjoy!

Hey we promised you three treats, to check out the other two head over to Delish Potpourri for some drool worthy (I almost went to heaven and got back) Mawa Cupcakes with Kesar Pista Malai frosting and,























Oriya Rasoi for some seriously (like Master Chef serious) innovative inspiration from Baked Malpua Tarts with Creamy Khira.
















To all the readers of A Dollop of That!, I wish you all a Happy Diwali and Prosperous New Year!


2 comments:

  1. Yes !! Lets raise a toast to change even as we let the Diwali lights guide us towards a better tomorrow :)

    A lovely write-up and an incredible fusion dish. Love the clicks too :)

    ReplyDelete
  2. Wow loved the write up..you have a way with words my friend.and loved those paan pops too..great idea and perfect fusion.happy Diwali dear!

    ReplyDelete

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