Colomba Pasquale - Jharkhandi Style

Ingredients

In the Jharkhandi adaptation, the traditional Colomba Pasquale is modified to incorporate Jharkhandi flavors. The original recipe uses ingredients like candied orange peel and almonds, which are replaced with jaggery, cardamom, and coconut in the Jharkhandi version. This adaptation adds a unique sweetness and aromatic profile to the cake, reflecting the local cuisine. We alse have the original recipe for Colomba Pasquale, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (100g) jaggery, grated 1/2 cup (100g) jaggery, grated
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 1/4 cup (30g) desiccated coconut 1/4 cup (30g) desiccated coconut
• 1 tablespoon (15g) active dry yeast 1 tablespoon (15g) active dry yeast
• 1 teaspoon (5g) cardamom powder 1 teaspoon (5g) cardamom powder
• 1/2 teaspoon (3g) salt 1/2 teaspoon (3g) salt
• 3 eggs 3 eggs
• 1/4 cup (50g) butter, softened 1/4 cup (50g) butter, softened
• 1/4 cup (50g) sugar 1/4 cup (50g) sugar
• 1/4 cup (30g) sliced almonds (optional, for garnish) 1/4 cup (30g) sliced almonds (optional, for garnish)
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 12g (5g saturated)
• Carbohydrates: 46g (20g sugars)
• Protein: 7g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   In a small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the flour, jaggery, cardamom powder, desiccated coconut, and salt.
3. 3.
   Make a well in the center of the dry ingredients and add the yeast mixture, eggs, vegetable oil, and softened butter.
4. 4.
   Mix the ingredients together until a sticky dough forms.
5. 5.
   Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
6. 6.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-2 hours or until doubled in size.
7. 7.
   Preheat the oven to 180°C (350°F).
8. 8.
   Punch down the risen dough and shape it into a dove by forming a round body and elongated wings.
9. 9.
   Place the shaped dough on a baking sheet lined with parchment paper.
10. 10.
    Let the dough rest for another 30 minutes to rise slightly.
11. 11.
    Brush the surface of the dough with beaten egg and sprinkle sliced almonds (if using) on top.
12. 12.
    Bake in the preheated oven for 25-30 minutes or until golden brown and cooked through.
13. 13.
    Remove from the oven and let it cool completely on a wire rack.
14. 14.
    Dust the cooled Colomba Pasquale with powdered sugar before serving.

Treat your ingredients with care...

• Jaggery — Ensure that the jaggery is finely grated to easily incorporate it into the dough.
• Cardamom powder — Use freshly ground cardamom for the best flavor.
• Desiccated coconut — If using unsweetened desiccated coconut, you may add an extra tablespoon of sugar to the dough for a slightly sweeter taste.
• Active dry yeast — Make sure the yeast is fresh and active by checking the expiration date and testing it in warm milk before using.

Tips & Tricks

• For a more indulgent version, drizzle the cooled Colomba Pasquale with a glaze made from powdered sugar and lemon juice.
• If you prefer a stronger cardamom flavor, you can increase the amount of cardamom powder to 2 teaspoons.
• Toast the sliced almonds before garnishing the cake to enhance their nutty flavor.
• Serve the Colomba Pasquale with a cup of hot chai tea for a delightful combination of flavors.
• Store any leftovers in an airtight container at room temperature for up to 3 days.

Serving advice

Slice the Colomba Pasquale and serve it as a dessert or a sweet treat during Easter celebrations. It pairs well with a scoop of vanilla ice cream or a dollop of whipped cream.

Presentation advice

Place the Colomba Pasquale on a decorative serving platter and dust it generously with powdered sugar. Garnish with fresh mint leaves and a sprinkle of cardamom powder for an elegant presentation.