Celebrations galore! New Years Eve, happy birthdays of niece and nephew, kids back from college for winter break and me just excited for the new year to begin on the right note! Anything good or auspicious is always invited by making something sweet! So here I share Date and Toffee pudding as a harbinger for peace, calmness and healthy new year that also lets you achieve your personal goals in life!
The chance to taste this exquisite pudding was at Rasika over anniversary celebrations! It was warm, sweet, with a bit of caramel and fruits, topped with ice cream! More interestingly it had the dates as a base, which made it even more delicious for me. Dates are something I enjoy,(pun intended)! The iron and fibre in dates pack some powerful nutrients in a colorful warm dry fruit, and hence are often used by soldiers on the front to get their instant shot of energy,
I enjoyed learning how to make caramel syrup, as had no clue about it earlier, and the brown liquid reminds me of rolling melted gold over a brown date pudding. I personally preferred this without the ice cream but with some fruits in it. Best would be to serve it with the ice cream on the side, so you can pick and choose what you want to taste.
The shape at the restaurant was simple muffin shape, however I wanted to make it more fancier, as well as try something new in the baking shape. Recently I came across this ice cream corn kind of moulds, which to a garden lover like me looked more like small flower pots! The fruits arranged in the center made it a more real flower pot. The recipe has been adjusted for making it egg less.
The taste is exquisite, so is the shape making this Date and Toffee pudding, one of a kind! With the sweetness of dates, gold of caramel, colors of fruits and coolness of ice cream, I wish all of you a very Happy New Year and a spectacular 2018!
Date and Toffee Pudding
A warm pudding with caramel syrup, fresh fruits and ice cream
Finely chop the dates in a grinder till it becomes a round ball.
Add baking soda and warm water and let it rest for 20 minutes.
Mix the all purpose flour, salt, and baking powder in a deep bowl.
With a whisk blade, fluff the butter for 5 minutes, till the butter is 3 shades lighter. Add 1/2 cup of brown sugar and mix in for a minute.
Pre heat the oven for 375 degrees at convection oven or 350 degrees regular oven.
Combine the soaked dates, butter sugar and flour mixed with all ingredients.Add apple sauce and water and blend well everything into a batter for about 4 minutes.
Great the muffin moulds or cone moulds thoroughly with ghee or butter. Fill the batter
If using a cone mould, layer the filled cups tray with the indent tray to make a cone shape
Bake on the second rack for 30 minutes. Remove from the oven and cool for 10 minutes,
Cover slightly so that warm air can escape.
Boil heavy cream, 1 stick of butter and 1/2 cup of sugar to make the toffee syrup.
Cool the toffee syrup for 5-7 minutes.
Prick with a fork all over the date pudding. Then pour 2-3 tbsp toffee syrup over each of them.
Soak the date pudding in the toffee syrup well, ensuring that they are well coated and let them cool for half an hour at the least.
Serving the Date and Toffee Pudding
When serving, microwave each pudding for about 30 seconds. Arrange the fruit/berries in the centre. Scoop an ice cream of your choice, and then either layer it on the top of pudding, or by the side.Serve immediately.
If the toffee syrup becomes thick, put to warm on low heat, so it is easily absorbed by the pudding.
Serving ice cream on the side, will avoid it from melting fast.
Check if the date and toffee pudding is properly baked by sticking a toothpick/fork in the middle.
A new shape for a pudding for the new year! if the pudding mix does not drop well, add another tbsp of water. Softness of the pudding will depend on how well the butter has been fluffed.
Ringing the new year 2018 with this warm fuzzy Date and Toffee Pudding !! The perfect warmth,, texture softness, and caramel sweetness, surrounded by the colorful berries and coated with an ice cream of your choice! A combination of hot and cold, in this delicious dessert. The sweetness of dates combined with the toffee syrup makes this pudding a one of kind and will certainly make your family and guests feel on top of the world! Here's to more sweet recipes in 2018!
The festival of colors Holi,which just went by is celebrated with much fanfare in the land of Rajasthan. My imagination takes flight and I imagine the royals of the land playing with colors in their elaborate costumes and the exquisite castles filled with colorful dresses and colorful faces. At such festive occasions, the royal chefs must be busy cooking and inventing royal dishes. and the courtyard maybe filled with delicious sweets and snacks! One such royal dish is Govind Gatte Stuffed Dumplings in Tomato Gravy, a rich dumpling gravy based entree, filled with richness of cashews, raisins and paneer. There is the ordinary Gatte recipe popularly known as Gatte Ki Subzi whose recipe I blogged earlier. The version detailed today is for those special moments and occasion to make them more memorable.
Differentiation between the two recipes relate to the shape, stuffing and the gravy, This is festive so it has been depicted in a triangle form, with stuffing and in a tomato yogurt gravy. It is softer and since they are blanched and fried, one can relish them as side snacks too!
The festive occasion at our end besides being HOLI was also a milestone birthday celebration, so found the perfect opportunity to try out Govind Gatte. If short on time, the round shape gate is a which is a quicker shape for sure. The gravy has a nice tangy flavor and one gets a similarity to malai kofta gravy and texture. This can be also cooked on aatham/chaudas menu of the Jain tithi and including this will make the menu more festive and royal for the guests and family.
Personally I enjoyed the kauri methi , raisins and cashew flavor in the Govind Gatte and the yogurt tomato mix gravy. Cone shape of Gatte make it so very festive and colorful and the perfect dish of color, taste and texture from the land of royals and color. The good part is one can make the uncooked Gatte in advance for a day or two and then cook them as desired. Alternatively fry them and have them as snacks with tea and they are really delicious to eat alone too! I am sure the person for whom this was made must be named Govind, and must be a well loved royal to have a dish on his name, from Jodhpur.
Enjoy the festivities and the richness that are ever present in the Indiau cuisine with Govind Gatte Stuffed Dumplings in Tomato Gravy!
Govind Gatte Stuffed Dumplings in Tomato Gravy
A chickpea flour recipe of stuffed dumplings in a yogurt based gravy
For making the stuffing
Heat the ghee and add cashews and saute for 20 seconds, add raisins and saute for 30 seconds, add paneer, salt and chill powder and further saute for 40 seconds and remove from flame.
For making Gatte
Mix all the ingredients and taste for spice and salt levels. Bind all the ingredients into a smooth dough.If need more water for dough add yogurt.
Roll the dough into a long cylinder shape.
Cut about 1/4 inch pieces of the dough. I was able to make about 22-23 pieces
Make a ball of each piece and flatten it a bit between the palms and afterwards use the fingers to pat it and make it a little bigger. Fill about 1/2 tsp of the stuffing on it.
Fold the edges of the dough inwards and make a con shape. If it s not easy to fold in a cone shape, first make a ball and then make a cone shape. Alternatively you can leave them as balls too. But typically this being royal, the cone shape associated was to make it extra ordinary.
Boil about 3/4 liters of water and add salt, yogurt and ghee. Add the cone gatte to it, ensuring that the quantity of water is sufficient for it to be submerged completely.
Boil the gatte for about 10-11 minutes till they are completely cooked and rise to the top.
While the gate are boiling heat the oil in a pan, once it warms up, keep it on a low flame. As soon as the gatte are cooked, instantly drop them into the oil for frying.Once they are light beige in color, remove from oil and cool.
Making the gravy
Heat the oil and asafetida, dried red chillies and cumin seeds and allow the seeds to get slightly brown. Add fennel seeds, coriander powder, chill powder,salt and sauté the ingredients on a low flame for about a minute till you get the roasted aroma of the chickpea flour.
Add yogurt and continue to simmer the gravy stirring continuously as otherwise the yogurt will break.
Once the oil starts separating out, add the Govind Gatte to the gravy and simmer on low flame for about 10 minutes, and add about a cup of water, so that the gravy does not thicken too much while its cooking.
Remove from flame and serve immediately or before serving add some water to keep the consistency fluid and then warm and serve with bread, rice or puri
Enjoy the royal feast at home with this royal dish of Govind Gatte, accompanied here with Puri, Dahivada, Moong and Kadhi. All items of a Jain aatham chaudas 🙂
The original recipe has mava powder which I replaced it with paneer,as I feel paneer is more healthier and tastier.
If you like kasuri methi, sprinkle about a tsp of methi powder in the gravy while warming before serving.
Getting the cone shape could be challenging so ensure that flatten ball of the dough is not too thin, as otherwise it will break while frying or steaming.
Even though the list of ingredients are way too many, the making of the dish is relatively simple and it just fill your home with aroma of spices and one can easily fall in love with the crispy fried Govind Gatte as snack or the crisp yet soft Govind Gatte in the tangy tomato yogurt gravy. I have found another jewel of the Rajasthani cuisine that promises to be on our list of enchanting flavorful recipes.
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