Assamese Style Dil Pasand Recipe
Stuffed Sweet Puris
Assamese Style Dil Pasand Recipe (Stuffed Sweet Puris) is a traditional sweet puri with rich and delicious filling of khoya-coconut-raisins from the Assamese cuisine is a special dish that can be included to your festival recipe collections or even for treating your guests during your party. A very delicious sweet which is hard to resist and I’m sure you can’t stop just at one. Perfectly puffed puris with just the right amount of stuffing makes every bite a crunchy-sweet-heaven. Try this Assamese Style Dil Pasand Recipe (Stuffed Sweet Puris) and serve it for snacks.
If you like this recipe, here are a few more sweet-snack recipes to try
- 1 cup All Purpose Flour (Maida)
- 1 teaspoon Salt
- 1 tablespoon Sugar
- 1 pinch Cooking soda
- Water , as required
- Cooking oil , or ghee for deep frying For stuffing
- 1 cup Fresh coconut , grated
- 1 cup Khoya (Mawa)
- 1/2 cup Raisins
- 1/2 cup Sugar
- 1/2 cup Mixed nuts , chopped, (I used almonds, cashews and pistachios)
Directions for Assamese Style Dil Pasand Recipe
To prepare Assamese Style Dil Pasand Recipe, in a bowl add flour, salt, sugar and soda give it a mix. Next add water little at a time and knead the dough into stiff dough. Cover and keep the dough aside for 30 minutes.
Heat a pan. Add grated coconut and roast it until it begins to turn brown.
Next add sugar and roast until the mixture is dry.
Add crumbled khoya and continue to cook till all the ingredients comes together. Finally add raisins and nuts mix, give it a good mix. Keep aside to cool.
Make equal portions of dough and filling.
Heat oil/ghee in a deep bottom wide pan for deep frying.
Roll a portion of the dough into 3 inch diameter. Place a portion of filling in the center, bring all the ends of the dough together and seal it well.
Now dust a little flour on the surface and roll gently the filled dough into 3 to 4 inch diameter circle. Repeat the above step for all the dough.
Once oil turns hot reduce the flame down to medium low.
Carefully drop a puri into the hot oil and fry it until it puffs up and turns brown on both sides. Remove from oil once cooked and drain it on kitchen towel.
Serve Assamese Style Dil Pasand Recipe hot immediately during tea time.
Jyothi Rajesh is an engineer by profession. Food and any thing related to food is her passion. She loves to cook, style and photograph food. She spends half of my week teaching Robotics to children and the rest of my week she get lost in cooking and photography. She cook for two reasons. First, cooking is, in all honesty, a way to show that she cares about people. It gives her great pleasure to make something that someone enjoys! Second, "I love the quest … the quest for great ingredient combinations, for unexpected flavors, for those “wow” recipes."