Indian Dumplings with Pistachio Filling
Ingredients
- Ingredients
- 100 grams Passion fruit puree (purèe)
- 100 grams green Pistachio
- 100 grams
- 50 grams ground almonds (peeled)
- 150 grams Pastry flour
- 1 tsp Baking powder
- ½ tsp ground Cardamom
- 30 grams butter (in small pieces)
- 60 grams Natural yogurt
- Fat
- 250 grams sugar
- Rose water
Preparation steps
Combine the passion fruit purèe with the pistachios. Spoon into an ice-cube tray and freeze for about 4 hours.
Combine the milk powder, almonds, flour, baking powder and cardamom in a bowl. Add the butter pieces and rub it all together with using your fingertips to create a crumble.
Create a well in the center and pour in the yogurt and 2-3 tablespoons of water.
Using the kneading hooks on a food processor, bring it all together to form a soft dough.
Create dough balls and push a frozen cube of the passion fruit and pistachio into the center of each one. Cover with a damp cloth.
Heat the cooking oil to 180°C (approximately 360ºF).
Fry the dumplings until they are dark brown. Drain on absorbent paper.
Combine the sugar and 375ml (approximately 1 1/2 cups) water in a saucepan until the sugar has dissolved. Bring to the boil and then reduce the heat and let it simmer for about 5 minutes until it forms a syrup. Stir in the rosewater
Place the dumplings in a deep bowl and pour the syrup over the top. Allow to cool slightly.
Serve at room temperature.
