Tuesday, January 31, 2012

Thengai/Coconut Bun


For bun
All purpose flour/maida - 1 cup
Yeast - 3/4 tsp
Salt - 1/2 tsp
Sugar - 1/2 tsp

For filling
Grated coconut - 1/2 cup
Cashews & raisins - 1/8 cup
Crushed cardamom - 3
Ghee -2 tbsp


Mix the yeast,salt & sugar in lukewarm water and leave it aside for 5 minutes or until it become frothy

Now make the dough by mixing the flour with yeast mixture and keep it aside for 2 hours.

After 2 hours,dough double in its size.Punch the dough to escape the air.

In the mean time roast the cashews & raisins in the ghee and add it into the coconut along with crushed cardamom.

Now divide the dough into two equal parts and roll each parts into desired shape by using rolling pin.

Keep the first layer in the baking tray , spread the filling on it ,then keep the next layer on top of the filling .Seal the edges tightly.

Brush the top with butter.Preheat the oven to 375 F and bake for 25-30 mins or until the top turns golden brown.

Yummy Thengai Bun is ready.  Thengai bun is hard when u take out from the oven,allow it to cool completely,so that you will get soft thengai bun

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