Fruit Turnovers with Cinnamon Custard Sauce
by Tarla Dalal
Added to 66 cookbooks
This recipe has been viewed 9034 times
Ghugharas stuffed with sweet papaya mixture served with a cinnamon custard sauce.
- Sieve the flours and mix with the melted ghee.
- Add enough water to the flour to make a soft dough.
- Cover and set aside.
- Heat the ghee in a pan, add the papaya and cornflour and cook, stirring continuously till the mixture thickens.
- Add the sugar and nutmeg powder to the papaya mixture and cook for some more time.
- Allow the mixture to cool.
- Mix the custard powder in 1/4 cup of cold milk to make a smooth paste.
- Put the rest of the milk to boil with the sugar and cinnamon.
- When the milk starts boiling, add the custard paste gradually stirring continuously.
- Cook for 1 minute and cool.
- Divide the dough into 8 equal portions.
- Roll each portion into 75 mm. (3") diameter circles.
- Put some papaya mixture in the centre of each circle.
- Gently fold into a semicircle and seal the edges.
- Make turns on the edges by rolling the edges carefully with your thumb and forefinger to get the ghughara or karanji shape as shown in the picture.
- Deep fry ther ghugharas till golden brown in colour.
- Serve hot with custard sauce.
- You can add dry fruits to the papaya stuffing if you like.
Nutrient values (Abbrv) per serving
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