| Prep: 20 mins | Cook: 30 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 348 | 18g | 14g | 41g |
| sugars | fibre | protein | salt |
| 25g | 1g | 5g | 0.8g |
There’s something incredibly special about rediscovering traditional ingredients and giving them a modern twist. This recipe for Fried Landang and Caramel Sauce holds a special place in my heart. Landang, with its unique texture and delightful chewiness, often reminds me of the sweet, hearty dishes from my childhood visits to family in Gujarat. However, blending it with a luscious caramel sauce brings in an unexpected, yet harmonious blend of flavors that my Californian upbringing just adores.
A Fusion of Cultures
Growing up in California meant being surrounded by a bounty of fresh produce and a melting pot of culinary influences. When I married Faisal and we began raising our two sons, our dining table became a convergence of rich, diverse flavors. This recipe for Fried Landang and Caramel Sauce perfectly demonstrates that blend, turning the humble landang into a crunchy, golden bite that’s decadently paired with a creamy, sweet caramel sauce.
Health Benefits and Nutritional Info
What I love about using landang in a recipe like this is its health benefits. Landang, or palm flour pearls, is naturally gluten-free, making it an excellent option for those with gluten sensitivities. It’s also high in dietary fiber, which promotes good digestion. Coconut milk and condensed milk add a creamy texture without overwhelming the dish with too much extra fat. The coconut milk, in particular, offers a dose of healthy fats that are great for heart health.
The caramel sauce, made with brown sugar and heavy cream, may not scream health food, but it’s all about balance! The sauce adds just the right amount of sweetness to balance out the slightly savory notes of the fried landang, and let’s be real, it’s a treat that transports you to dessert heaven.
Pairing with Other Dishes
This dish is versatile enough to be enjoyed on its own or as a part of a larger meal. It would pair wonderfully with a light, refreshing salad like a cucumber mint salad or alongside a spiced chai tea. The flavors would harmoniously complement traditional Gujarati sweets or even a rich, creamy kheer.
For those looking to explore similar dishes, you might want to try angling towards recipes that integrate similar ingredients or techniques. For instance, you could explore more Gujarati desserts or other fusion recipes that bring a touch of modern elegance to classic dishes.
The joy of cooking allows us to bridge our cultural heritage with new experiences, blending flavors and techniques in ways that tell our unique stories. Every bite of this Fried Landang and Caramel Sauce brings back fond memories while also creating new moments to cherish with my family. So go ahead, give it a try, and savor the best of both worlds!
What You’ll Need
- 2 cups of landang (palm flour pearls)
- 4 cups of water
- 1/2 cup of granulated sugar
- 1/2 teaspoon of salt
- 1 cup of coconut milk
- 1/2 cup of condensed milk
- 1 teaspoon of vanilla extract
- 1/2 cup of all-purpose flour
- 1/4 cup of cornstarch
- 1 teaspoon of baking powder
- 2 large eggs
- Vegetable oil for frying
- 3/4 cup of brown sugar
- 1/2 cup of heavy cream
- 1/4 cup of unsalted butter
- 1/2 teaspoon of sea salt
Method
Step One
Combine the 2 cups of landang (palm flour pearls) and 4 cups of water in a large pot. Bring to a boil, then reduce the heat to a simmer. Cook the landang until it turns translucent and soft, about 15-20 minutes. Drain and set aside.
Step Two
In a mixing bowl, combine the 1/2 cup of granulated sugar, 1/2 teaspoon of salt, 1 cup of coconut milk, 1/2 cup of condensed milk, and 1 teaspoon of vanilla extract. Mix together until the sugar and salt are completely dissolved.
Step Three
In another bowl, sift together the 1/2 cup of all-purpose flour, 1/4 cup of cornstarch, and 1 teaspoon of baking powder. Add 2 large eggs, and then pour in the coconut milk mixture from Step Two. Stir until a smooth batter forms.
Step Four
Fold the cooked and drained landang into the batter, ensuring the pearls are evenly distributed.
Step Five
Heat vegetable oil in a deep frying pan or pot over medium-high heat. Once the oil is hot, scoop out the landang mixture with a spoon or small ice cream scoop, and carefully drop it into the hot oil. Fry until golden brown and crispy, turning occasionally to ensure even cooking. Remove the fried landang from the oil and drain on paper towels.
Step Six
For the caramel sauce, heat 3/4 cup of brown sugar in a saucepan over medium heat. Allow the sugar to melt without stirring, just swirling the pan occasionally to ensure even melting. Once melted and amber in color, carefully add 1/2 cup of heavy cream, whisking constantly to combine. Then add the 1/4 cup of unsalted butter and 1/2 teaspoon of sea salt. Continue to whisk until smooth and well combined. Remove from heat and allow to cool slightly.
Step Seven
Serve the fried landang warm, drizzled generously with the caramel sauce. Enjoy your delicious Fried Landang and Caramel Sauce!
