Udupi-style Jaggery Pie

Ingredients

This Udupi-style Jaggery Pie is a unique adaptation of the classic Shoofly Pie. While the original American version uses molasses as the main sweetener, this Udupi recipe replaces it with jaggery, a traditional Indian sweetener made from sugarcane or palm sap. Additionally, Udupi cuisine incorporates a blend of aromatic spices, such as cardamom and cinnamon, to enhance the flavor profile of the pie. We alse have the original recipe for Shoofly Pie, so you can check it out.

• 1 ½ cups (180g) all-purpose flour 1 ½ cups (180g) all-purpose flour
• ½ cup (115g) unsalted butter, cold and cubed ½ cup (115g) unsalted butter, cold and cubed
• ¼ cup (50g) jaggery, grated ¼ cup (50g) jaggery, grated
• 1 teaspoon cardamom powder 1 teaspoon cardamom powder
• ½ teaspoon cinnamon powder ½ teaspoon cinnamon powder
• ¼ teaspoon ginger powder ¼ teaspoon ginger powder
• ¼ teaspoon nutmeg powder ¼ teaspoon nutmeg powder
• ½ teaspoon baking soda ½ teaspoon baking soda
• ½ cup (120ml) buttermilk ½ cup (120ml) buttermilk
• ¼ cup (60ml) water ¼ cup (60ml) water
• 2 tablespoons ghee (clarified butter) 2 tablespoons ghee (clarified butter)
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Pinch of salt Pinch of salt

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 15g, 9g
• Carbohydrates (total, sugars): 34g, 12g
• Protein: 3g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a mixing bowl, combine the all-purpose flour, grated jaggery, cardamom powder, cinnamon powder, ginger powder, nutmeg powder, baking soda, and a pinch of salt.
3. 3.
   Add the cold cubed butter to the flour mixture and rub it in with your fingertips until the mixture resembles coarse crumbs.
4. 4.
   Gradually add the buttermilk and water to the mixture, mixing until a soft dough forms.
5. 5.
   Divide the dough into two equal portions. Roll out one portion and line a greased pie dish with it.
6. 6.
   In a small saucepan, heat the ghee and add the lemon juice. Stir well and pour the mixture over the rolled-out dough in the pie dish.
7. 7.
   Roll out the remaining dough and cut it into thin strips or shapes of your choice.
8. 8.
   Pour the jaggery filling into the pie dish and arrange the dough strips or shapes on top in a lattice pattern.
9. 9.
   Bake the pie in the preheated oven for 30-35 minutes, or until the crust turns golden brown and the filling is set.
10. 10.
    Remove from the oven and allow it to cool before serving.

Treat your ingredients with care...

• Jaggery — Ensure that the jaggery is finely grated to ensure smooth blending with the other ingredients.
• Cardamom powder — Use freshly ground cardamom powder for the best flavor.
• Buttermilk — If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.

Tips & Tricks

• For a spicier flavor, add a pinch of black pepper powder to the jaggery filling.
• Serve the Jaggery Pie warm with a scoop of vanilla ice cream for a delightful contrast of flavors.
• If you prefer a sweeter pie, increase the amount of jaggery according to your taste.
• Experiment with different shapes and designs for the lattice crust to make the pie visually appealing.
• Store any leftover pie in an airtight container at room temperature for up to 2 days.

Serving advice

Serve the Udupi-style Jaggery Pie as a dessert after a traditional Udupi meal. It pairs well with a hot cup of masala chai.

Presentation advice

Present the Jaggery Pie on a decorative dessert plate, garnished with a sprinkle of powdered sugar and a sprig of fresh mint for an elegant touch.