The regular arancini made with risotto rice , cream and 3-4 varieties of cheese , instead we have used millet , coconut milk , dry coconut and mascarpone cheese
INGREDIENTS:
1. ALL PURPOSE FLOUR - FOR COATING
2. BREAD CRUMS - 200 GM
3. MILLET - 500GM
4. DRY COCONUT - .250GM
5. COCONUT MILK - 1 TIN
6. FRESH CREAM - .100 ML
7. MASCARPONE CHEESE
8. BUTTER - .200GM
9. CHOPPED GARLIC - .025GM
10. YELLOW PUMPKIN - .200 GM
11. SAFFRON - .005GM
12. WHITE WINE- .05ML
13. OIL - FOR FRYING
14. SALT - FOR TASTE
RECEIPE:
1. Boil the millet in water and drain it
2. In a pan , add butter with garlic sauté well
3. When it's light brown , add the boiled millet , dry coconut and white wine to it
4. When the wine flavor reduced add the coconut milk , cream and blend smoothly with salt
5. Make small balls and stuff with little mascarpone cheese , crumb it and deep fry
SAUCE:
1. Roast the pumpkin until its cooked
2. Blend the pumpkin with coconut milk , cream and alt
3. Cook the puree with butter & saffron until ream
PLATING:
1. Place the pumpkin puree on the plate and fried balls on the top with garnish on your wish
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