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Millet Aranchini Ball- By Chef C.G. Saravanan
Indulge in Chef C.G. Saravanan's tantalizing Millet Arancini Ball, a flavorful fusion of tradition and innovation.
Ingredients:
1.
All Purpose Flour - For Coating
2.
Bread Crumbs - 200 gm
3.
Millets - 500 gm
4.
Dry Cocount - 250 gm
5.
Coconut Milk - 1 tin
6.
Fresh Cream - 100 ml
7.
Mascarpone Cheese
8.
Butter - 200 gm
9.
Chopped Garlic - 25 gm
10.
Yellow Pumpkin - 200 gm
11.
Saffron - 5 gm
12.
White Wine - 5 ml
13.
Oil - For Frying
14.
Salt - To Taste
Method:
1.
Boil the millets in water and drain it.
2.
In a pan, add butter with garlic and sauté well.
3.
When it turns light brown, add boiled millet, dry coconut and white wine to it.
4.
When the wine flavor reduces. add coconut milk, cream and blend smoothly with
salt.
5. Make small balls and stuff them with little mascarpone cheese. Crumb it and deep fry.
For
Sauce
1.
Roast the pumpkin until it is cooked.
2.
Blend the pumpkin with coconut milk, cream and salt.
3. Cook the puree with butter & saffron until creamy.
For
Plating
1. Place the pumpkin puree on the plate and fried balls on the top with garnish as per your wish.
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