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Love is in my Tummy

Plant-based flavor

September 19, 2017 By Tina Dawson 16 Comments

VEGAN Kesari Puffs

Sweetened Semolina wrapped in puff pastry makes these VEGAN Kesari Puffs the easiest dessert to put together in a jiffy!

Sweetened Semolina wrapped in puff pastry makes these VEGAN Kesari Puffs the easiest dessert to put together in a jiffy! Food Photography | Food Styling

Did you have a weird food combination that you used to love (or still do) that everyone else found weird? I always eat cashews and raisins together but only on a 1:2 ratio – 1 cashew and 2 raisins. Weird, and even I know that but it is the perfect ratio of creaminess to sweetness, and doing it any other way feels wrong to me.

My brother had a whole other food thing – he would eat poori (which are a deep-fried flatbread, eaten as a popular South Indian breakfast with a side of mashed potatoes) stuffed with Kesari ( a sweet semolina pudding). It might not seem weird to you, if you didn’t know what either of those things are, but trust me, it’s not two items that are normally paired together. It all started one evening when we were visiting our grandmother and she made us kesari, but my brother spied leftover pooris from their breakfast that morning, scooped some of the piping hot kesari into the poori, rolled it like a burrito and went at it.

Ever since, it became his thing: and whenever we visited, my grandmother got into the habit of making both Poori and kesari for my brother. Grandmothers can be indulgent and a little quirky that way – no matter how insane the request, if it comes from a grandchild, it must be fulfilled.

Sweetened Semolina wrapped in puff pastry makes these VEGAN Kesari Puffs the easiest dessert to put together in a jiffy! Food Photography | Food Styling

We all ridiculed his choice in dessert for over a decade until last week, when reminiscing over the phone, we laughed about the Poori Kesari for a while, but after putting down the phone, I got thinking. My mother always told us: don’t knock it till you’ve tried it. And in all these years, I’ve never tasted this weird thing my brother obsessed about.

I wasn’t going to heat up a vat of oil to deep-fry flatbreads to recreate it, but I could do the next best thing: puff pastry. It would taste the same, if not even better, with the flaky layers of crispy pastry and light veins of creamy fat running through it would be the perfect thing to encase the soft semolina pudding with. I could even label it as Kesari Puffs and the very thought of that made me salivate, despite the years of childish mockery that surrounded this dish.

Once I made up my mind, the rest flowed naturally without a second thought. I always, ALWAYS have a package of Pepperidge Farm’s Puff Pastry in my freezer. It has saved me many a time when unexpected guests came-a-knocking. While a sheet of frozen puff pastry was thawing on the counter, I readied the kesari.

Sweetened Semolina wrapped in puff pastry makes these VEGAN Kesari Puffs the easiest dessert to put together in a jiffy! Food Photography | Food Styling

Roasting semolina can be a therapeutic thing as you absentmindedly swirl it over mild heat, like playing with beach sand on a warm afternoon. While I normally dry roast it for other dishes, for this dessert, I added a smidgen of coconut oil, and the fragrance wafted up in the heat and wrapped me in blissful comfort.

Once the semolina was toasted and fragrant, I swapped the contents of the pan for some cashews and raisins (without paying any attention to my weirdly specific eating ratio) and fried them in some more coconut oil until the cashews were golden brown and the raisins were puffed up. Straining them out of the pan, I made a simple sugar syrup, flavored with the gloriousness of saffron.

Once it began to boil, spewing a sweet vapor mingled with the mild flavor of saffron, I poured in the toasted semolina in a smooth cascade and kept stirring until it absorbed all of the liquid. It might seem like a bit of an overkill at this point, what with coconut and saffron already in play, but I added a tiny splash of vanilla followed by a few drops of orange blossom water.

Sweetened Semolina wrapped in puff pastry makes these VEGAN Kesari Puffs the easiest dessert to put together in a jiffy! Food Photography | Food Styling

Imagine with me, will ya? Coconut, Saffron, Vanilla and Orange blossom. It’s a heady cocktail of aromas but no, they do not over power nor cancel each other out. I wish I could describe the way every mouthful teases your senses on their way down your gullet, but I’m afraid words do them no justice.

Once the warm Kesari had some time to cool off, I tossed in the fried nuts and divided them into balls and put each inside a square piece of puff pastry, and brought the four ends together to the top to encapsulate it.

15 minutes later, the Kesari Puffs came out of the oven looking beautifully golden brown, and I couldn’t help but sneak a bite while it was still quite steamy hot.

Sweetened Semolina wrapped in puff pastry makes these VEGAN Kesari Puffs the easiest dessert to put together in a jiffy! Food Photography | Food Styling

And once I finished reveling in the deliciousness of this simple pastry, my immediate next reaction was shame: shame at not having recognized the genius of my little brother for having decided to pair two most unlikely things together to craft himself an absolute delicacy.

These Kesari Puffs go into the permanent family archives now, along with my abashed apologies and the story of how you really, really should not knock it until you’ve tried it.

Sweetened Semolina wrapped in puff pastry makes these VEGAN Kesari Puffs the easiest dessert to put together in a jiffy! Food Photography | Food Styling

When you make these (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram or Twitter. I’d love to see what you cook from here!

VEGAN Kesari Puffs

Created by Tina Dawson on September 21, 2017

Sweetened Semolina wrapped in puff pastry makes these VEGAN Kesari Puffs the easiest dessert to put together in a jiffy! Food Photography | Food Styling

  • Prep Time:20m
  • Cook Time:15m
  • Total Time:35m
  • Serves: 12
  • Yield: 12 Kesari Puffs

Ingredients

  • 2 -3 tsp coconut oil
  • 100 g (1/2 c) Semolina (rava/Sooji)
  • 1 tbsp. cashews
  • 1 tbsp. rasisins
  • 150 g (3/4 c) sugar
  • 280 mL (1 1/4 c) water
  • a pinch of saffron
  • 1 tsp. vanilla
  • 1/4 tsp. orange blossom water
  • a pinch of salt
  • 1 1/3 sheet of puff pastry
  • Coconut milk, to brush

Instructions

  1. Steep the saffron in 1/4 c warm water. Set aside. Thaw the puff pastry sheet according to package instructions.
  2. In a medium pan, toast the semolina with 1 tsp coconut oil until it smells nutty and looks like beach sand. Keep stirring continuously to avoid burning. Transfer to a plate to cool.
  3. In the same pan, heat the remaining coconut oil and fry the cashews and raisins until the cashews are golden brown and the raisins are puffed up. Drain and set aside.
  4. In the same pan, add water, sugar, salt and let it come to a rolling boil on medium heat. Once it does, add the steeped saffron water along with the toasted semolina and keep stirring until the semolina absorbs all the liquid.
  5. Stir in the vanilla and orange blossom water, cover and cook on low heat, until the semolina is cooked through and fluffy. Let cool completely and then stir in the nuts. Divide and shape into 12 balls.
  6. Preheat the oven to 400°F/ 200°C. Line a large baking tray with silicone baking mat or foil.
  7. Divide the puff pastry sheets into 12 pieces. Place each Kesari ball into the center of a piece of puff pastry. Bring up the four edges to the top, brushing a little water at the tips for them to stick to each other. Repeat with the others.
  8. Place the shaped Kesari puffs onto the prepared baking tray and brush each with a little coconut milk - this will make sure it turns golden brown when baked (much like egg wash).
  9. Bake in the preheated oven at 400°F/ 200°C for 15 minutes until puffed up and golden brown. Transfer to a wire rack to cool slightly before serving. Can be eaten warm or at room temperature, or even chilled. Keeps well refrigerated for a week.
  • Print

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Filed Under: All Recipes, Cuisines, Desserts, Indian, Vegan, Vegetarian Tagged With: semolina

Previous Post: « Savory Semolina Loaf
Next Post: Butter and Soy braised Cabbage »

Reader Interactions

Comments

  1. Jenny | The Baking Skillet says

    October 7, 2017 at 10:14 pm

    These are delightful Tina! I am loving the combination of kesari snf puff pastry.. won’t be able to stop at one 😉

    Reply
    • Tina Dawson says

      October 8, 2017 at 7:52 pm

      Thank you so much Jenny! They are quite irresistible! <3

      Reply
  2. Liv says

    September 24, 2017 at 6:29 am

    They are so adorable! And I love your photos ?? Love it, Love it, Love it!! ?

    Reply
    • Tina Dawson says

      September 25, 2017 at 10:45 am

      Awww thanks so much Liv!

      Reply
  3. Tara says

    September 22, 2017 at 12:53 pm

    Yum! Such cute little puffs. Those flavors together sound so wonderful. I can’t think of any odd food combinations off the top of my head, but I am sure that I have them.

    Reply
    • Tina Dawson says

      September 23, 2017 at 9:03 pm

      Thanks Tara!

      Reply
  4. Molly Kumar says

    September 22, 2017 at 11:51 am

    This is such a fabulous idea Tina and I love how cute they look. They would be perfect for Diwali desserts or even a weekend brunch with family. Saving it to try soon.

    Reply
    • Tina Dawson says

      September 22, 2017 at 12:03 pm

      I know you’ll like it Molly!

      Reply
  5. Sandi G says

    September 22, 2017 at 11:15 am

    I always look forward to your new posts. Your photography is beautiful…that hero shot you took at the top is stunning 🙂

    Reply
    • Tina Dawson says

      September 22, 2017 at 11:17 am

      Awww thanks Sandi, that warms my heart!

      Reply
  6. Lisa | Garlic & Zest says

    September 22, 2017 at 11:12 am

    I don’t get hung up on unusual pairings — though there are a few things that I would unequivocally say don’t work. This isn’t one. Looks and sounds fantastic! Gorgeous photos, Tina!

    Reply
    • Tina Dawson says

      September 22, 2017 at 11:17 am

      Yeah, I think we can all agree, some thing just don’t work! But this one here, definitely does. Thanks Lisa!

      Reply
  7. Elaine @ Dishes Delish says

    September 22, 2017 at 11:03 am

    Your photos are absolutely stunning. These Kesari puffs look so delicious! I’ve never had them but I would love to try them. I have too many weird food combinations to even count, but your 1:2 ration of cashews and raisins sound awesome.

    Reply
    • Tina Dawson says

      September 22, 2017 at 11:18 am

      Thanks Elaine – that ratio is just when you are snacking on them raw – 1 cashew and two raisins. Just pop them in your mouth and enjoy the magic!

      Reply
  8. sue | theviewfromgreatisland says

    September 22, 2017 at 10:57 am

    Wow, beautiful! I make a non-vegan version of these with puff pastry and Brie, and I can’t wait to try these!

    Reply
    • Tina Dawson says

      September 22, 2017 at 11:18 am

      Oh Sue, I wish I got my fill of dairy before I went Vegan – Puff pastry and Brie sounds absolutely dreamy!

      Reply

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Hi! I'm Tina - the human behind all the content you see on this blog. Welcome to my little corner of the internet where I create flavorful and unique plant-based recipes.

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