The thing about Indian festivals is, they are too many in number and double are the number of ways to celebrate them. The festival of lights, Deepavali is celebrated across the country with fire, colors and sweets. Needless to say the revelry varies from one part of the country to another.
Deepavali at my place has always been about deeps, colors and Coconut Crescents.
Popularly known as narkeler samosa at my household these crescent shaped pastries are filled with desiccated coconut, Jaggery and dry fruits.
Sharing below is my mum’s recipe of Coconut Crescents.
Prep time: 20 minutes Cooking Time: 40 minutes Serves: 5 (10 crescents)
Here’s what you will need:
For the pastry
- 1 cup All Purpose Flour (Maida)
- 1 teaspoon Salt
- 3 tablespoon Ghee , or cooking oil
- Cooking oil (preferably sunflower) for deep frying
For the filling
- 2/3 cup liquid jaggery (I used previously stocked nolen gur)
- 2 cup freshly grated coconut
- 2-3 Cardamoms
- a pinch Nutmeg powder
- 1/2 teaspoon Cinnamon powder
- 1 tablespoon chopped almonds
- 1 tablespoon of resins
Here’s what you need to do:
The filling: In a thick bottom pan let the grated coconut cook to dry on medium heat. Gradually as the coconut gives out water and starts sticking together add the jaggery, two crushed cardamoms and cinnamon powder. Mix them well and cook till the mixture comes together and thickens. Note than you have to keep stirring as both coconut and jaggery tend to burn fast. Once the mixture tightens add nutmeg powder and the dry fruits, stir and cut the heat off. Set aside to cool.
The pastry: In a separate bowl mix all purpose flour and salt together. Heat Ghee and add it to the flour mix. When it cools down, mix the flour and ghee well. The ghee should be mixed evenly with the flour. Adding water slowly start kneading the dough. The dough should be well knead and tighter than normal chapati dough. The tightness gives the pastry an extra crisp. Keep the dough covered using a wet cloth for 15 minutes. After 15 minutes give the dough a quick knead and separate it into 10-11 balls.
Roll each dough ball into Small circular discs of about 4-5 inches in diameter. Place a spoonful of filling in the center and flip one edge of the disc to the other side to give it a crescent shape. Seal the edges as per your convenience. Brushing the edges with water or milk before flipping helps seal the crescent better.
In a deep bottom pan heat oil and deep fry the crescents on low heat. Once the pastry takes golden brown color remove them from the oil on to a paper towel. Serve while hot or store in air tight containers which can last for a couple of days.