I have always had a fascination for these crescent rolls. I have seen ready made dough available too in the freezer section at our local grocery store. But looking at the kind of ingredients used, I always backed off. So when I saw this recipe from Mahanandi, I bookmarked it. I was waiting for an opportunity to bake these beauties and I made these quite some time back and was lying in my drafts waiting for its turn :)
I made these Crescent Rolls with a Chana Dal - Coconut and Jaggery (Senaga Purnam as it is called in Telugu) filling. It was very tasty and liked by all at home. The only change I will probably make next time is to put in more filling or make smaller crescents. I felt that the filling was a little less compared to the puff. But nonetheless, it was a very enjoyable treat.
Ingredients -
For the Dough -
Maida / all purpose flour 3 cups + more for dusting
Active Dry Yeast 1 tsp
Milk (warm) 1 cup
Banana 1 ripe and pureed
Oil ¼ cup
Sugar 1 tsp
Salt 3/4 tsp
Ghee 1 Tbsp
For the filling -
Chana Dal 1/2 - 3/4 cup
Coconut grated or powdered 1/2 cup (or as per preference)
Jaggery Grated 3/4 cup (or as per taste)
Cardamom Powder 1 tsp
Method Of Preparation -
To prepare the filling -
Boil the chana dal al dente and drain all water. The drained water can be used to make soups, rasam or any gravy)
Grind it with jaggery into a paste (Coarse paste also is fine since it is a filling in a roll).
In a sauce pan, add the paste and coconut and heat until the resultant paste is like a stiff dough and not runny. (This step is not necessary if the dal-jaggery paste is not runny).
To Prepare the Dough - (I have just para phrased the method in my words but have followed the original recipe to the dot!)
Mix the yeast in a Tablespoon of warm water separately.
In a mixing bowl, add all the ingredients listed under 'For the Dough' and also the yeast water and knead into stiff dough (like chapati dough).
Without any rest time, divide the dough into 8 portions. Roll out small circular sheets (like chapatis).
On each sheet (chapati), brush ghee evenly and layer them one on top of another. The result would be an 8 layered sheet (chapati) about an inch or so in thickness.
Now roll the layered sheet (chapati) again into a thin sheet 10 inch in diameter.
From the center of the circular sheet, cut into thin triangular wedges. I got about 14 of them.
To Prepare the Crescent rolls -
At the wide edge of each portion add a tablespoon or more of filling. Start rolling from the wide edge down to the tip. Tuck in the tips to close the gaps on the sides.
Continue for the rest of the wedges and arrange them on a lined and greased cookie tray with adequate spacing. Cover and let it rest for about 15-20 min giving time for the yeast to work its magic!
Preheat oven to 350F and bake for about 20 - 25 min or until golden brown.(I baked for 25 min).
Sending these sweet rolls to Aipi and Priya's 'Bookmarked Recipes'.
Preparation Time 30 min Baking time 25 min
Makes 14 rolls
I made these Crescent Rolls with a Chana Dal - Coconut and Jaggery (Senaga Purnam as it is called in Telugu) filling. It was very tasty and liked by all at home. The only change I will probably make next time is to put in more filling or make smaller crescents. I felt that the filling was a little less compared to the puff. But nonetheless, it was a very enjoyable treat.
Ingredients -
For the Dough -
Maida / all purpose flour 3 cups + more for dusting
Active Dry Yeast 1 tsp
Milk (warm) 1 cup
Banana 1 ripe and pureed
Oil ¼ cup
Sugar 1 tsp
Salt 3/4 tsp
Ghee 1 Tbsp
For the filling -
Chana Dal 1/2 - 3/4 cup
Coconut grated or powdered 1/2 cup (or as per preference)
Jaggery Grated 3/4 cup (or as per taste)
Cardamom Powder 1 tsp
Method Of Preparation -
To prepare the filling -
Boil the chana dal al dente and drain all water. The drained water can be used to make soups, rasam or any gravy)
Grind it with jaggery into a paste (Coarse paste also is fine since it is a filling in a roll).
In a sauce pan, add the paste and coconut and heat until the resultant paste is like a stiff dough and not runny. (This step is not necessary if the dal-jaggery paste is not runny).
To Prepare the Dough - (I have just para phrased the method in my words but have followed the original recipe to the dot!)
Mix the yeast in a Tablespoon of warm water separately.
In a mixing bowl, add all the ingredients listed under 'For the Dough' and also the yeast water and knead into stiff dough (like chapati dough).
Without any rest time, divide the dough into 8 portions. Roll out small circular sheets (like chapatis).
On each sheet (chapati), brush ghee evenly and layer them one on top of another. The result would be an 8 layered sheet (chapati) about an inch or so in thickness.
Now roll the layered sheet (chapati) again into a thin sheet 10 inch in diameter.
From the center of the circular sheet, cut into thin triangular wedges. I got about 14 of them.
To Prepare the Crescent rolls -
At the wide edge of each portion add a tablespoon or more of filling. Start rolling from the wide edge down to the tip. Tuck in the tips to close the gaps on the sides.
Continue for the rest of the wedges and arrange them on a lined and greased cookie tray with adequate spacing. Cover and let it rest for about 15-20 min giving time for the yeast to work its magic!
Preheat oven to 350F and bake for about 20 - 25 min or until golden brown.(I baked for 25 min).
Sending these sweet rolls to Aipi and Priya's 'Bookmarked Recipes'.
Preparation Time 30 min Baking time 25 min
Makes 14 rolls
![['only'-original recipes[4].png]](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4mB3JM1Wqp4AIMmliYtkzaNNAe6qrTKLozWfFlKLQuyhdRETb3gaVRnmtToXE6tvBFbZsX-j71Qq3vVbAUXmr9IcJDQkNe_sLeQYIz-SvCr1CTLd1cZALy5UMnzEEmVBAlC2fWNwB5-s/s200/'only'-original+recipes%5B4%5D.png)
Posts
Blog Directory