Mangalorean Catholic Cartellate

Ingredients

In this adaptation of Cartellate, we incorporate the flavors and ingredients of Mangalorean Catholic cuisine. Instead of using traditional Italian ingredients like wine and honey, we use coconut milk, jaggery, and cardamom to infuse the dessert with the tropical and aromatic flavors of Mangalorean Catholic cuisine. We alse have the original recipe for Cartellate, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 cup (60g) semolina 1/2 cup (60g) semolina
• 1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
• 1/4 cup (50g) jaggery, grated 1/4 cup (50g) jaggery, grated
• 1/4 teaspoon cardamom powder 1/4 teaspoon cardamom powder
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 8g
• Carbohydrates (total, sugars): 50g, 15g
• Protein: 6g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, semolina, coconut milk, grated jaggery, and cardamom powder. Mix well until a smooth dough forms.
2. 2.
   Divide the dough into small portions and roll each portion into a thin sheet.
3. 3.
   Cut the rolled dough into strips of about 1 inch wide and 6 inches long.
4. 4.
   Take one strip of dough and fold it in half lengthwise. Twist the folded strip to form a rosette shape, pressing the ends together to secure.
5. 5.
   Repeat the process with the remaining strips of dough.
6. 6.
   Heat vegetable oil in a deep pan or fryer to 180°C (350°F).
7. 7.
   Carefully drop the rosettes into the hot oil and fry until golden brown and crispy.
8. 8.
   Remove the fried rosettes from the oil and drain on a paper towel to remove excess oil.
9. 9.
   In a small saucepan, heat the remaining jaggery and coconut milk over low heat until the jaggery is melted and the mixture thickens slightly.
10. 10.
    Drizzle the jaggery syrup over the fried rosettes.
11. 11.
    Allow the Cartellate to cool and the syrup to set before serving.

Treat your ingredients with care...

• Coconut milk — Make sure to use thick coconut milk for a richer flavor and creamier texture.
• Jaggery — If jaggery is not available, you can substitute it with brown sugar or honey.

Tips & Tricks

• To achieve a crispy texture, make sure the oil is hot enough before frying the rosettes.
• You can add a pinch of cinnamon powder to the dough for an extra flavor boost.
• Serve the Cartellate warm or at room temperature for the best taste and texture.
• Store any leftovers in an airtight container to maintain their crispiness.

Serving advice

Serve Mangalorean Catholic Cartellate as a sweet treat after a delicious Mangalorean Catholic meal. They can be enjoyed on their own or paired with a cup of hot tea or coffee.

Presentation advice

Arrange the Cartellate on a serving platter and drizzle some extra jaggery syrup on top for an attractive presentation. You can also sprinkle some desiccated coconut or powdered sugar for added visual appeal.