Millet Dry Coconut Arancini by Chef C.G. Saravanan, Executive Chef, Holiday Inn Express Bommasandra

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

—-

Comments

0