Kashmiri-style Vargabéles

Ingredients

In this Kashmiri adaptation of Vargabéles, we incorporate Kashmiri spices such as saffron, cardamom, and fennel seeds to infuse the dish with the distinct flavors of the region. Additionally, we replace some of the traditional Hungarian ingredients with Kashmiri staples like cottage cheese and nuts, adding a Kashmiri twist to the filling. The garnish of saffron-infused milk and ghee further enhances the dish's Kashmiri essence. We alse have the original recipe for Vargabéles, so you can check it out.

• For the crepes: For the crepes:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 2 cups (470ml) milk 2 cups (470ml) milk
• 2 large eggs 2 large eggs
• 1/4 teaspoon salt 1/4 teaspoon salt
• Ghee or oil for cooking Ghee or oil for cooking
• For the filling: For the filling:
• 2 cups (500g) cottage cheese 2 cups (500g) cottage cheese
• 1/2 cup (75g) chopped mixed nuts (almonds, cashews, pistachios) 1/2 cup (75g) chopped mixed nuts (almonds, cashews, pistachios)
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1 teaspoon fennel seeds 1 teaspoon fennel seeds
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon saffron strands, soaked in 2 tablespoons warm milk 1/4 teaspoon saffron strands, soaked in 2 tablespoons warm milk
• 1/4 cup (50g) sugar 1/4 cup (50g) sugar
• For the garnish: For the garnish:
• Saffron strands, soaked in 2 tablespoons warm milk Saffron strands, soaked in 2 tablespoons warm milk
• Ghee, for drizzling Ghee, for drizzling

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 8g
• Carbohydrates (total, sugars): 38g, 12g
• Protein: 15g
• Fiber: 2g
• Salt: 0.4g

Preparation

1. 1.
   In a large mixing bowl, whisk together the flour, milk, eggs, and salt until you have a smooth batter. Let it rest for 15 minutes.
2. 2.
   Heat a non-stick pan over medium heat and lightly grease it with ghee or oil.
3. 3.
   Pour a ladleful of the crepe batter into the pan and swirl it around to evenly coat the bottom. Cook for about 1-2 minutes until the edges start to lift and the bottom is golden brown. Flip the crepe and cook for another 1-2 minutes. Repeat with the remaining batter to make approximately 8-10 crepes. Set aside.
4. 4.
   In a mixing bowl, combine the cottage cheese, chopped nuts, ground cardamom, fennel seeds, ground cinnamon, saffron-infused milk, and sugar. Mix well until all the ingredients are evenly incorporated.
5. 5.
   Take one crepe and spread a thin layer of the cottage cheese filling over it. Place another crepe on top and repeat the process until all the crepes and filling are used, ending with a crepe on top.
6. 6.
   Preheat the oven to 180°C (350°F).
7. 7.
   Place the layered crepes on a baking sheet and bake for 15-20 minutes until the filling is heated through and the crepes are crispy.
8. 8.
   Remove from the oven and let it cool slightly. Cut into slices and serve warm.
9. 9.
   Garnish each slice with a sprinkle of saffron-infused milk and a drizzle of ghee.

Treat your ingredients with care...

• Cottage cheese — Make sure to use well-drained cottage cheese to prevent the filling from becoming too watery.
• Saffron strands — Soak the saffron strands in warm milk for at least 15 minutes to release their vibrant color and aroma.

Tips & Tricks

• For a richer flavor, you can add a pinch of ground cloves or ground ginger to the filling.
• If you prefer a sweeter version, increase the amount of sugar in the filling according to your taste.
• Serve the Kashmiri-style Vargabéles with a dollop of yogurt or a side of mint chutney for a refreshing contrast.
• Leftovers can be refrigerated and reheated in the oven or microwave for a quick and delicious snack.

Serving advice

Serve the Kashmiri-style Vargabéles warm as a main dish or as a delightful appetizer for special occasions. Pair it with a fresh salad or raita to complete the meal.

Presentation advice

Arrange the sliced Kashmiri-style Vargabéles on a platter, garnish with additional saffron strands, and drizzle with ghee for an elegant presentation. Sprinkle some chopped nuts on top for added texture and visual appeal.