Assamese Style Dil Pasand Recipe

Assamese Style Dil Pasand is a delightful snack that showcases the rich culinary heritage of Assam, India. This sweet delicacy is a deep-fried pastry filled with a mixture of grated coconut, khoya, and nuts, making it a perfect accompaniment for tea time. The balance of flavors and textures—crunchy on the outside and sweet on the inside—will surely make it a favorite among family and friends.

Ingredients

Here is a comprehensive list of the ingredients required for preparing this exquisite dish:

Nutritional Information

Understanding the nutritional profile can help you make informed decisions, especially if you are mindful of your dietary intake:

Preparation Time

Instructions

To create your Assamese Style Dil Pasand, follow these detailed steps:

1. Prepare the Dough:

   • In a large mixing bowl, combine 1 cup of all-purpose flour (maida), 1 teaspoon of salt, 1 tablespoon of sugar, and 1 pinch of cooking soda. Mix these dry ingredients thoroughly to ensure an even distribution of flavors.
   • Gradually add water, a little at a time, while kneading the mixture to form a stiff dough. The dough should be smooth and pliable but not too soft.
   • Once well-kneaded, cover the dough with a clean kitchen towel or plastic wrap and allow it to rest for 30 minutes. This resting period helps the gluten to relax, making the dough easier to work with.

2. Prepare the Filling:

   • In a pan over medium heat, add 1 cup of grated fresh coconut. Roast the coconut until it turns a light golden brown, which should take about 5 minutes.
   • Add 1/2 cup of sugar to the roasted coconut and continue to cook until the mixture dries out a bit, stirring frequently to prevent burning.
   • Once the sugar has dissolved and the mixture is dry, add 1 cup of crumbled khoya (mawa). Cook this mixture until all the ingredients meld together, approximately 5 more minutes.
   • Finally, stir in 1/2 cup of raisins and 1/2 cup of chopped mixed nuts. Mix well and set aside to cool.

3. Assemble the Pastries:

   • After the dough has rested, divide it into equal portions. Each portion should be about the size of a golf ball.
   • Roll out a portion of the dough into a circle approximately 3 inches in diameter.
   • Place a spoonful of the prepared filling in the center of the circle. Carefully bring the edges of the dough together, sealing them tightly to encase the filling completely.
   • Lightly dust your work surface with flour and gently roll the filled dough into a 3 to 4-inch diameter circle. Be careful not to press too hard to avoid spilling the filling.

4. Deep Frying:

   • Heat sunflower oil or ghee in a deep frying pan over medium heat. To test if the oil is hot enough, drop a small piece of dough into it; it should sizzle and rise to the surface.
   • Reduce the heat to medium-low and carefully drop one or two of the prepared pastries into the hot oil, depending on the size of your pan. Fry them until they puff up and turn a beautiful golden brown on both sides, which will take about 4-5 minutes.
   • Once cooked, remove the pastries from the oil using a slotted spoon and place them on a kitchen towel to drain any excess oil.

5. Serving:

   • Serve the Assamese Style Dil Pasand hot, ideally accompanied by a cup of your favorite tea. These pastries are best enjoyed fresh but can be stored in an airtight container for a couple of days.

Enjoy your homemade Assamese Style Dil Pasand, a delectable snack that is sure to impress with its rich flavors and delightful texture, perfect for any occasion or simply as a treat during tea time!