Recipe - Indian Split Pea Soup W Seared Shrimp And Fresh Tomato Relish

125 g Flour
65 g Butter
25 g Icing sugar

FOR THE FILLING
250 g Sugar
65 g Walnuts
One half Coconut; grated
150 g Mawa
1 teaspoon Cardamom powder; (5 g.)
75 g Moong dal; soaked
75 ml Ghee
750 ml Milk

FOR THE SAUCE
75 ml Milk
1 tablespoon Sugar; (15 g.)
A few strands saffron
One fourth teaspoon Rose essence; (1 ml.)
2 Rose petals; julienned

To prepare the pastry: MIX the flour and butter till the mix resembles
breadcrumbs. Add sugar and chilled water as required to bind to a smooth
dough. Chill. Remove from the refrigerator, roll out to a thin sheet and
line a pie dish with the pastry. Bake in a moderately hot oven at 150oC for
about 15 minutes.

To prepare the filling: Melt 50 g. sugar in a heavy bottomed pan, add the
walnuts and saute to make a praline. Separately saute the grated coconut
along with 100 g. sugar till the mixture leaves sides of the pan. In
another pan saute 50 g. sugar and 50 g. mawa till the mixture leaves the
sides of pan. Add cardamom powder, stir well and set aside. Grind the moong
dal to a fine paste. Fry this paste in ghee till the mixture is dark brown.
Add milk, sauteed mawa and the remaining sugar. Cook till the mixture
leaves the sides of the pan and is done. Chill all the mixtures separately.

To assemble: Layer the pie with moong dal halwa, walnut praline and coconut
filling in the same order. Top the flan with fresh cream and rose petals.

To prepare the sauce: Bring the milk to a boil. Lower the heat and keep
stirring over low heat till reduced to onefourth the quantity. Add sugar,
stir well and simmer for 10 minutes more. Add saffron and rose essence.
Serve one triangular slice chilled along with warm sauce.

Converted by MC_Buster.

NOTES : Pie layered with three unique Indian sweet fillings

Converted by MM_Buster v2.0l.