Rajasthani Kadayıf Dolması

Ingredients

In this Rajasthani adaptation of Kadayıf Dolması, we incorporate the flavors and ingredients commonly found in Rajasthani cuisine. The traditional Turkish filling of pistachios and walnuts is replaced with a mixture of almonds, cashews, and raisins, which are commonly used in Rajasthani sweets. Additionally, we infuse the filling with aromatic spices such as cardamom and saffron, which are signature flavors of Rajasthani cuisine. We alse have the original recipe for Kadayıf dolması, so you can check it out.

• 200g (7 oz) kadayıf (shredded phyllo dough) 200g (7 oz) kadayıf (shredded phyllo dough)
• 1/2 cup ghee (clarified butter) 1/2 cup ghee (clarified butter)
• 1/2 cup almonds, finely chopped 1/2 cup almonds, finely chopped
• 1/2 cup cashews, finely chopped 1/2 cup cashews, finely chopped
• 1/4 cup raisins 1/4 cup raisins
• 1/4 cup desiccated coconut 1/4 cup desiccated coconut
• 1/4 cup powdered sugar 1/4 cup powdered sugar
• 1 teaspoon cardamom powder 1 teaspoon cardamom powder
• 1/4 teaspoon saffron strands 1/4 teaspoon saffron strands
• Honey, for drizzling Honey, for drizzling
• Cardamom-infused ice cream, for serving (optional) Cardamom-infused ice cream, for serving (optional)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 8g
• Carbohydrates (total, sugars): 40g, 15g
• Protein: 6g
• Fiber: 3g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large bowl, separate the strands of kadayıf using your fingers.
3. 3.
   Heat ghee in a pan and add the kadayıf strands. Sauté until golden brown and crispy.
4. 4.
   In a separate bowl, combine the chopped almonds, cashews, raisins, desiccated coconut, powdered sugar, cardamom powder, and saffron strands.
5. 5.
   Take a small portion of the kadayıf strands and flatten it on a clean surface.
6. 6.
   Place a spoonful of the nut and raisin mixture in the center of the flattened kadayıf.
7. 7.
   Roll the kadayıf tightly, enclosing the filling.
8. 8.
   Repeat the process with the remaining kadayıf strands and filling.
9. 9.
   Place the rolls on a baking tray and bake for 15-20 minutes, or until golden and crispy.
10. 10.
    Remove from the oven and drizzle with honey.
11. 11.
    Serve warm with a scoop of cardamom-infused ice cream, if desired.

Treat your ingredients with care...

• Kadayıf — Ensure that the kadayıf strands are separated well before using them in the recipe. This will help achieve a crispy texture.
• Ghee — If you prefer a vegan version, you can substitute ghee with vegetable oil for frying the kadayıf strands.

Tips & Tricks

• To enhance the flavor, you can add a pinch of ground cinnamon to the nut and raisin mixture.
• For a richer taste, you can soak the raisins in warm water or rum before adding them to the filling.
• If you prefer a sweeter dessert, you can increase the amount of powdered sugar in the filling.

Serving advice

Rajasthani Kadayıf Dolması is best served warm. Drizzle each roll with honey just before serving to add a touch of sweetness. For an extra indulgence, serve the rolls with a scoop of cardamom-infused ice cream on the side.

Presentation advice

Arrange the golden and crispy kadayıf rolls on a serving platter. Drizzle honey over the rolls, allowing it to cascade down the sides. Garnish with a sprinkle of crushed pistachios or saffron strands for an elegant touch.