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Preparation Time : 20
Cook Time : 30
Total Time : 50
For pastry:-2cups flour
1cup melted butter
1tbsp powder sugar
1tbsp rose water
1tsp baking powder
For filling:- 1cup dates, stoned and minced
1/4cup dry desiccated coconut
1/4 cup grated chocolate
4tbsp mix nuts- rasins, black currants, cashewnuts, walnuts, hazel nuts
2tbsp almonds blanched and sliced
1/2tsp each of cardamom, cinnamon, and nutmeg powdered
For pastry dough:- Sieve together flour, semolina, salt, sugar and baking powder.
Rub melted butter into flour till the mixture are bread crumbs.
Add rose water and mix well. Add enough cold water to bind to a stiff dough and knead till smooth.
Cover and refrigerate for 10 minutes.
For filling:- Heat butter in a non stick pan add dates and fry for a few minutes. Add coconut and mix well
Add milk and rose water and cook till the mixture is soft paste.
Mix grated chocolate, dry fruits, salt, all powderd. Keep asode.
Divide the pastry dough into 2 parts.
Take one part of the dough and roll out into a round shape to cover the bottom of a 20 cm pie dish.
Spread the date chco mixture.
Roll out the remaining pastry to cover the pie and flatten the edges.
Make two cuts in the centre for the steam to escape.
Brush with milk and bake in moderately hot oven till golden and firm.
Cool and sprinkle a little castor sugar.
Slice and serve with vanila icecream.
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