Fruit Turnovers with Cinnamon Custard Sauce

by Tarla Dalal

add to my cookbook add to shopping list

Added to 67 cookbooks This recipe has been viewed 14715 times

Ghugharas stuffed with sweet papaya mixture served with a cinnamon custard sauce.

Add your private note

Fruit Turnovers with Cinnamon Custard Sauce recipe - How to make Fruit Turnovers with Cinnamon Custard Sauce

Fruit Based Indian Desserts Custard Desserts Mother's Day Thanksgiving

Preparation Time : 30 minutes. Cooking Time: 50 minutes. Total Time: 801 hours 20 minutes 8Makes 8 ghugharas.
Show me for servings

Ingredients

For the fruit turnover dough
1/2 cup plain flour (maida)
1/2 cup whole wheat flour (gehun ka atta)
1 1/2 tbsp melted ghee

For the papaya stuffing
4 cups ripe papaya, peeled and chopped
2 tsp cornflour
2 tbsp sugar
a pinch of nutmeg (jaiphal) powder
1 tbsp ghee

For the cinnamon custard sauce
2 cups milk
2 tbsp sugar
25 mm (1") piece cinnamon (dalchini)
2 tbsp custard powder

Method

For the fruit turnover dough

For the papaya stuffing

Heat the ghee in a pan, add the papaya and cornflour and cook, stirring continuously till the mixture thickens.
Add the sugar and nutmeg powder to the papaya mixture and cook for some more time.
Allow the mixture to cool.

For the cinnamon custard sauce

Mix the custard powder in 1/4 cup of cold milk to make a smooth paste.
Put the rest of the milk to boil with the sugar and cinnamon.
When the milk starts boiling, add the custard paste gradually stirring continuously.
Cook for 1 minute and cool.

How to proceed

Divide the dough into 8 equal portions.
Roll each portion into 75 mm. (3") diameter circles.
Put some papaya mixture in the centre of each circle.
Gently fold into a semicircle and seal the edges.
Make turns on the edges by rolling the edges carefully with your thumb and forefinger to get the ghughara or karanji shape as shown in the picture.
Deep fry ther ghugharas till golden brown in colour.
Serve hot with custard sauce.