Pear Jelly Pithe

About Pear Jelly Pithe

Ingredients

• Pears 2
• Gelatin 2 tbsps
• Coconut water 1 cup
• Powdered sugar ½ cup
• Refined flour (maida) 1 cup
• Baking powder 1 tbsp
• Ghee 5 tbsps
• Beetroot puree ½ cup
• Milk 1 cup
• Oil 4 tbsps

How to Make Pear Jelly Pithe (Stepwise Photos)

Method

1. Trim the two ends of the pears and grate them into a mixing bowl. Add coconut water and mix
2. Take gelatin in a small bowl, add 2 tbsps water and heat in the microwave for 30 seconds.
3. Take the bowl out and stir till it dissolves. Add it to pears-coconut water mixture and mix well.
4. Add powdered sugar and mix well. Pour the mixture into an aluminium barfi tray and keep it in the refrigerator to set for 15-20 minutes.
5. Take refined flour in another mixing bowl add baking powder, ghee, beetroot puree and mix well. Add milk and whisk. Add sufficient water to get the right consistency
6. Heat oil in a non-stick pan, rub it off with a tissue. Pour a ladle full of batter in the pan and spread it evenly to make crepes. Cook on both sides. Make more crepes with the remaining batter.
7. Keep the crepes on the chopping board.
8. Get the jelly out of the refrigerator, cut into rectangle pieces and remove from the barfi tray.
9. Place one piece of jelly on each crepe, fold two opposite sides and roll.
10. Place the rolls in a serving platter and serve.

Additional Tips and Tricks

About chef

Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps