DUM KI POORAN

Preparation Method :

• Soak half of the saffron in a tablespoon of water.
• Heat ghee in a heavy-bottomed pan and add almond paste and cook by continuous stirring till the paste turns pale golden colour and the ghee floats on the surface.
• Then add split gram paste and stir well and cook till ghee floats on the surface again.
• Add sugar and saffron with the water, and cook by stirring continuously until sugar dissolves completely. Remove from heat and cool to room temperature.
• Heat griddle (tawa) over a very low heat and add the remaining saffron on it and heat it for few seconds till its aroma fills the air.
• Crush saffron in a mortar and combine with the hot milk in a wide bowl. Set aside for 5 minutes for the infusion of saffron colour in milk.
• Preheat the oven to 170° C/ 325° F/ Gas 3. Grease a baking tray.
• Dip 7 phyllo pastry sheets in saffron milk and arrange on the baking tray, covering the base.
• Take one-third of the sweetened gram mixture and add on the pastry and spread evenly. Repeat the procedure with remaining phyllo sheets and gram mixture twice more to make 3 layers in all.
• Bake in the preheated oven for 20 minutes till golden brown and crisp.
• Remove from oven and cool to room temperature. Cut into large diamond-shaped pieces. Set aside.
• Combine heavy cream with sugar in a bowl and mix well till sugar dissolves.
• Heat a griddle (tawa) and lightly roast the saffron till it releases its aroma.
• Crush it in a mortar and mix into the sweetened cream.
• Place the cream over an ice bath and whip till it becomes very light and frothy. Add cardamom powder and kewra water.
• Place two pieces of the layered poorans on a serving plate and add some sauce over it.
• Garnish with silver varq, pistachio slivers and saffron and serve immediately.