Thursday

DESSERT - DAR-NI-PORI (PARSEE SWEET)
IT IS A SWEET LENTIL FILLING WITH A FLAKY PASTRY COVER. THIS SWEET DATES BACK A FEW HUNDRED YEARS WHEN THINGS WERE DONE IN A LEISURELY MANNER AND EVEN SWEETS HAD HEALTHY INGREDIENTS IN THEM.
2 1/2 kg toor lentil
2 kg semolina (fine sooji)
1 kg flour (maida)
1/4 kg rice flour 
1 bottle rosewater / 1 bottle vanilla
2 kg sugar
2 kg clarified butter
100 gms almonds
100 gms chironji seeds
50 gms orange peel
50 gms aniseed ,( big saunf)
100 gms glace cherries
1 tablespoon cardamom/nutmeg powder
a little mace
FOR THE FILLING
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Soak toor daal for 2/3 hours and pressure cook with a little water for 5 minutes. Just enough water to keep the dal from burning. Excess water means the dal will be liquidy and will need longer drying time. Let stand for a while and open. Put it back on the lowest flame and add the sugar. Cover your hands will mulmul for it will surely splatter.  Add 1/2 kg pure ghee. Cook till dry. It will have a beautiful glaze. Then add the almonds (chopped), saunf, chironji, orange peel(chopped), cherries. (chopped), cardamom/nutmeg powder and vanilla essence. Leave to cool.
PASTRY COVER
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Take the semolina and 1/2 kg flour and add a little salt,1 kg clarified butter and rose water and form a dough. When the rose water is used up use plain water. Knead the dough a little. Cover with a wet cloth. After an hour add more water and knead and rest. Do this twice more.
Next put 1/2 kg clarified butter and rice flour in a bowl and beat with a hand mixie till light and fluffy.
TO ASSEMBLE
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On your granite / marble kitchen table top sprinkle flour. Take big balls of the semolina and roll out. You need two rolled out at a time. Sprinkle a little cold water on the surface and with your fingers spread the butter / rice flour mixture. Sprinkle a little flour(maida) and put the second rolled out semolina roti on top of the first. Repeat the cold water, the layering of fat and the sprinkling of flour and then roll them up tightly giving it a little twist. Cut them into 5 pieces.
Take one piece and using flour shape it into a cup with your hands. Take the cooked dal and shape into a ball and place it in the shaped cup. With your hands gently seal it and with the palm of your hands flatten into a thick round.
Using a griddle (tava) place a little clarified butter and place the sweet to cook.
The flame must always be low and you need to keep turning it over and over again till done on both sides. Keep adding as much fat as required. The end result will be a flaky pastry.
THIS WILL MAKE ABOUT 12 BIG PIECES OF PASTRY. THE REASON BEING THAT IT BEING A SLIGHTLY LABORIOUS DISH....YOU DON'T WANT TO MAKE LESS AS YOU WOULD NOT MAKE IT THAT OFTEN .
SIMPLY PUT THE EXTRAS IN A BOX SEPARATED BY BUTTER PAPER AND FREEZE. THEY KEEP RATHER WELL.
TO REHEAT SIMPLY POP THEM IN AN OVEN OR IN A NON-STICK PAN.
IF YOU HAVE A BIG OVEN ....YOU COULD EVEN BAKE THEM THEM INSTEAD OF COOKING THEM OVER A GRIDDLE.

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