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Author Notes: Adzuki beans are really not that prevalent in Indian cuisine, much less South Indian. The Inspiration comes from the fact that Adzuki beans are used to make bean paste desserts in Asian/ far East cuisine.
This creation is a variant of a desert tortellini I had posted last year on my blog. ( http://iyer-n-chef.blogspot.com/2010/09/tortellini-la-travancore.html )
The totellinis can be enjoyed by themselves simply with a sprinkle of cinnamon sugar or combined with another bean based dessert that has already been posted: http://www.food52.com/recipes/10616_mung_bean_dessert_soup_paruppu_paayasam —Panfusine
- 1/2 cup rehydrated Adzuki beans
- 1 tablespoon unsalted butter or ghee
- 1/4 cup turbinado sugar
- 2 tablespoons fresh grated coconut
- 1 teaspoon dry ginger powder
- 5-6 pods cardamon, seeds crushed
- 24 round wonton wrappers
- 1 cup oil for deep frying
- cinnamon sugar as required
- In a saucepan, boil the rehydrated adzuki beans till soft. (they should mash up when pressed with a fork). Drain and mash the beans.
- In a non stick skillet, heat the butter/ghee. add the mashed adzuki beans, sugar and coconut.
- Combine well, add the ginger and cardamom & cook on low heat till the sugar melts and the ingredients form a paste with the consistency of dough (with little bits of the adzuki beans still present.)
- remove from heat & set aside to cool
- make 2 inch circles from the wonton wrappers using a biscuit cutter.
- place 1/2 a teaspoon of the adzuki bean mixture in the center of the wanton wrapper. Moisten the edges with water, fold over into a semi circle and fold into a tortellini shape.
- Heat the oil in a pan. when hot, fry the tortellinis in batches till they turn a golden brown. remove from the hot oil onto a plate lined with paper towels.
- sprinkle liberally with cinnamon sugar & serve warm.
- Alternative suggestion: you may pair it with a mung bean dessert soup.
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