Friday, 13 November 2015

Kheerer Perakhi

Kheerer Perakhi 
My Ma was an excellent cook during her era. I remember my Ma making many types of sweet dishes during the festive season. One of the dish she prepared was Kheerer Perakhi.  My Ma passed away 2 years back. This Diwali I thought of celebrating in her rememberence. This sweet dish is not seen much in the shops now a days. 
Perakhi in other places outside Kolkatta is called Mawa Kachori / Candrakala/ Suryakala. The ingredients for the Perakhi and Kachori is more or less the same except in Mawa Kochuri / Candrakala / Suryakala  stuffing,  coconut, semolina and poppy seeds are added in some places. Kheerer Singara / Samosa Ingredients and the method is the same except for the shape is different. Perakhi is made with khoya stuffing filled in between the 2 rolled dough and then it is fried and dipped  into the sugar syrup. 

For the Stuffing 
250 grams Khoya 
3 tbsp Sugar or as required 
2 tbsp Mixed Dry Fruit flakes (Almond and Pistachio)
1/2 tbsp Raisins 
2 Pinch of Cardamom powder 

Take a pan , heat it.  Add khoya and on low flame stir the khoya till it turns light brown & soft. Add sugar, stir it. Then mix  the dry fruit flakes, cardomom powder and raisins with the khoya. Keep it aside. 

For the Dough
3 cups All Purpose Flour 
3 tbsp Ghee
Salt to taste 
Cold Milk or Water to knead the dough 

Mix APF, salt and ghee, mix it. Add milk or water little at a time. Knead into a firm dough, cover and keep it aside for 30 minutes. 

For Sugar Syrup
11/2  cups of Sugar
2 cups of water 

Mix the sugar and water in a pot. On a low flame cook the sugar syrup till 2 string consistency. 

For the Kheerer Perakhi 
Sugar syrup 
For garnishing Pistacho flakes 
Ghee for frying 
Take the dough. Divide the dough into equal small lime size portions. To make the Perakhi, take 2 dough balls  and appy a drop of ghee on the rolling board. Roll the dough balls out into small size pooris. Place one spoon of filling in the middle of one poori and close the stuffing by placing  another poori. Now pinch and fold the edges inwards. Repeat the process to make other perakhis.  Deep fry the perakhis in the hot ghee over a low flame till it turns golden brown in colour. Drain on absorbent paper. Dip the perakhis in the hot sugar syrup. Let it soak for 5 minutes.  Take it out from the sugar syrup on a plate. Garnished it with  pistachios. Serve after it cools down.

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