I wanted to bake these Date Rolls since I had seen them on Viji's blog, I also knew that I would be using my 'culinary license' (to quote Nupur) to incorporate the puff pastry sheets. Viji made the dough from scratch using all purpose flour & butter, I on the other hand wanted Pepperidge Farm to prosper (read was lazy to knead, was out of time or whatever else you want to read it as :) ).
Here is how I made the Date Rolls. I'm giving you the basic guide line which can be appropriated to your needs.
Thaw the Puff Pastry Sheets as directed on the packet.
In the meanwhile heat a tbsp of ghee and saute finely chopped dates for a few minutes, this gives a very good taste.
Grate ginger and grind some cardamom to make a powder. If you do not like ginger shreds in your dish, you can use ginger juice, but definitely do use ginger, it gives a nice contrast to the sweet dates.
Mix sauteed dates, ginger, elaichi powder and sprinkle some milk over it. I did this to avoid over drying of dates during the baking process.
Cut each sheet of pastry into 3 long strips. Spread the date mix along the center of each sheet and then bring the edges together to form a roll, seal well. Sprinkle some sesame seeds over the roll. Cut into smaller pieces.
Bake in 400 * oven for 12-15 minutes till golden brown on top, the last 2-3 minutes are crucial, it is best to hover around the oven and keep checking so the rolls won't burn.
Enjoy hot & crispy Date Rolls.
For a variation I also tried it with dried Figs and it turned out good, figs being so versatile!
I have always been very fond of Rava/Semolina Laddu, but the excessive ghee deterred me from making it many a times.
I believe in moderation, I do not mind eating little bit of ghee for the authentic taste in certain dishes, in fact I would rather eat ghee than the so called fat free margarine or make-believe butter :). You will most certainly not find me adding flax seed powder in my chocolate mousse, but I can do without the soda or sugar laden donuts ;-) no offence, just kiddin' !!
So, when I saw Sigma's Rava Laddu, made with just a tbsp of ghee, I knew I had to try it, and try I did. They turned out great and here is how I made them.
1 cup Rava/Semolina
3 tbsp raisins, chopped (I'm very fond of raisins, hence the huge amount, can reduce as per taste)
1/2 cup grated coconut
1/2 cup sugar (I took a little less than that)
1 cup milk
1 tsp cardamom powder
Heat ghee and fry raisins, keep aside.
In the same pan add rava and fry till it gets heated through, add coconut and keep frying till you get a golden color.
Add sugar, raisins, cardamom & milk. Keep stirring till the milk gets incorporated.
Cool and then shape into balls.
As Sig mentioned, you can store them in the fridge and microwave just a few seconds before serving.
Enjoy the sweet treats and many thanks Viji and Sig!
The 'Sweet Nothings' is my contribution to coffee for MBP.