Healthy Saffron & Cashew Stuffed Half Moons (Vegan Option)
1 hour
1099 reads
About Healthy Saffron & Cashew Stuffed Half Moons (Vegan Option)
Indulge in these exquisite Saffron & Cashew Stuffed Half Moons – a delightful twist on traditional Indian sweets! This recipe cleverly combines the rich flavors of cashews and saffron with the wholesome goodness of oat flour, creating a guilt-free treat perfect for any occasion.These elegant half-moon pastries are surprisingly easy to make, offering a beautiful balance of taste and texture. The vibrant saffron hue and creamy cashew filling make them irresistible, while the oat flour adds a satisfying nutritional boost.Whether you're a seasoned baker or a beginner, this recipe is a must-try for anyone seeking a healthier and equally delicious alternative to classic Indian desserts. Prepare to impress your friends and family with these stunning and flavorful creations!
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹399.
Recipe Time & More
Prep20 minutes
Cook40 minutes
Total1 hour
Ingredients
For the Cashew & Oat Dough
- 110 gm Cashews finely powdered
- 15 gm Oat Flour
- 1 pinch Saffron crushed, strands
- 1.5 drops Food Coloring yellow or orange gel food coloring
- 2.5 drops Rose Water
- 50 gm Water
- 75 gm Sugar granulated
For the Paneer & Coconut Filling
- 1/4 cup Water
- 30 gm Coconut desiccated
- 80 gm Cottage Cheese crushed
- 3 tbsp Milk Powder
- 1 tbsp Cashews finely powdered
- 1 tbsp Oat Flour
- 1 tbsp Sugar granulated
- 25 gm Chocolate melted, white
- Optional Silver Leaf for garnish
- Optional Strawberries for garnish, fresh
Instructions
Prepare the Filling
- Heat 1/4 cup water in a pan. Add 30g desiccated coconut and 80g crushed paneer. Cook for 2-3 minutes, stirring frequently.
- Add 3 tbsp milk powder, 1 tbsp powdered cashews, 1 tbsp oat flour, and 1 tbsp sugar. Mix well until a soft dough forms.
- Stir in 25g melted white chocolate. Remove from heat and set aside to cool.
Make the Cashew Dough
- In a saucepan, combine 50g water and 75g sugar. Bring to a boil and cook until a two-thread consistency is reached (about 240°F/116°C).
- Remove from heat and carefully stir in 1 pinch crushed saffron strands and 1.5 drops of food coloring.
- Add 110g powdered cashews and 15g oat flour. Mix vigorously until a smooth, pliable dough forms. Stir in 2.5 drops of rose water.
Assemble and Shape
- Lightly grease your hands and a rolling surface. Roll out the cashew dough on parchment paper to your desired thickness (about 1/8 inch). Use a cookie cutter or knife to cut out circles.
- While the cashew dough is still warm, gently shape each circle into a half-moon. Spoon a portion of the cooled paneer filling into the center of each half-moon.
- Gently pinch the edges to seal.
Garnish and Serve
- Garnish with silver leaf and fresh strawberries (optional). Serve immediately or chill for later. You can also serve with a bowl of thickened milk (rabdi) for an extra touch of indulgence.
Recipe Notes
Expert Tips for Perfect Stuffed Half Moons:
- For a smoother cashew dough, use a high-speed blender or food processor to powder the cashews finely.
- If your dough is too sticky, add a teaspoon of oat flour at a time until it reaches the desired consistency.
- For a richer flavor, toast the cashews lightly before powdering them.
- Experiment with different fillings! Try using pistachio paste, almond paste, or other nut butters.
Related Posts You May Like
Recipe Nutrition
Calories: 195kcalCarbohydrates: 24gProtein: 6gFat: 9gPolyunsaturated Fat: 2.7gMonounsaturated Fat: 5.4gFiber: 1gSugar: 17g
Ritu Arora
Articles: 14
3 Comments
Leave a Reply
You must be logged in to post a comment.
This looks so inviting! I’m eager to try it.
Such a great recipe! Can’t wait to try it.
Thanks for the inspiration! Looks tasty.