For this month's Indian Cooking Challenge, Srivalli chose a multi layered sweet from Kerala. Chatti Pathiri - sweet version is from Anita of Slice Of My Life. Usually chatti pathiri is made as a savory dish with layers of pathiri sandwiched between meat fillings. It is like the Indian version of Lasagna. The fillings differ in the sweet version. Lots of nuts and coconut are added to make this delicious and rich treat. Both hubby and daughter liked it but we couldn't have more than a small portion as it is very heavy because of the nuts, coconut, coconut milk and poppy seeds. Refrigerate the remaining chatti pathiri. If you have many guests, then it would be the perfect treat for them.
This is quite easy to assemble once the filling and the pathiris are ready. I used a loose bottomed 5" round pan and so made the pathiris according to that size. So feel free to roll the pathiris according to the shape and size of the dish in which you are baking. It can also be cooked on stove top but flipping the huge layered dough must be quite challenging. So I opted for the easier method- oven baking. The chatti pathiri turned out beautiful with all the lovely layers seen once you slice it. I just enjoyed making this..
Makes one 5" Chatti Pathiri
Ingredients:
For The Pathiris:
Flour/ Maida-1 cup
Warm Water-1/3 cup
Oil-1 tbs
Salt-to taste
For The Filling:
Ghee-2 tbs
Condensed Milk-1 cup
Black Sesame Seeds-4 tbs
Poppy Seeds-4 tbs
Grated Coconut-3/4 cup
Raisins-3 tbs
Cashew Nuts-3 tbs
Almonds-3 tbs ( I used pistachios)
Cardamom Powder-1 tbs
For The Coating:
Thick Coconut Milk- 1 1/4cups
Caradom Powder-1/2 tsp
Condensed Milk-2-3 tbs
Procedure:
For The Pathiris:
1. Mix together flour, salt and oil.
2. Add water and prepare a firm dough.
3. Cover and set it aside for 30 minutes.
4. Knead it again until smooth.
5. Divide into 9 equal portions and roll each into a ball.
6. Roll it into a thin disc measuring 5 1/4".
7. Cook on a tawa until brown spots appear on both sides.
8. Transfer to a plate and allow it to cool.
9. Cook the remaining pathiris.
For The Filling:
1. Heat ghee and start with sesame and poppy seeds.
2. When they are aromatic, add the finely chopped nuts and raisins.
3. When they are golden, add in the coconut and cardamom powder.
4. Roast until coconut turns brown.
5. Add condensed milk, mix thoroughly and remove from flame.
6. Allow it to cool completely and divide it into 8 equal portions.
For The Coating:
1. Mix together coconut milk, condensed milk and cardamom powder.
2. Transfer to a deep plate.
Assembling and Baking:
1. Once all the ingredients are ready preheat oven to 175C.
2. Grease a 5" loose bottomed round pan with ghee.
3. Cover the bottom with a foil to prevent leakage.
4. Dip one pathiri in the coconut milk mixture and turn to coat the other side also.
5. Place it inside the pan.
6. Spread one portion of the filling evenly on the pathiri.
7. Now place another pathiri coated with the coconut milk.
8. Keep on stacking all the pathiris and filling with the remaining portions of the filling.
9. Pour the remaining coconut milk on top.
10. Bake for 10-15 minutes or until the top most pathiri is golden.
11. Remove from oven and allow it to cool completely.
12. Remove from the tin and transfer to a serving plate.
13. Slice it up and serve...
prepare dough.
Roast sesame and poppy seeds.
Add nuts and raisins.
Add coconut and cardamom powder.
Add condensed milk.
Allow it to cool.
Mix the coating.
Grease a tin and cover the bottom with a foil.
Roll a dough ball into a thin disc.
Cook until both sides have brown spots.
Finish cooking all the 9 pathiris.
Divide the filling into 8 equal portions.
Dip a pathiri in the coconut milk.
Place in the tin.
Top with a portion of the filling.
Repeat until all the filling and pathiris are over.
Bake for 10-15 minutes.
Remove from tin to a serving plate.
Slice it up and serve...
Labels: ALMONDS, CASHEW, COCONUT, ICC, KERALA SPECIAL, SWEETS
