Coconut Crinkle Phool Khaja
Inspired by Indian mithai, Phool Khaja and the original Crinkle Cake on Tik Tok.
Nisha’s version uses the Indian flavours of Coconut and Cardamom. Coconut Drink and Cornflour make this an egg-free custard-based recipe for a deliciously dairy-free twist. Originally Phool Khaja are small individual squares, but this version is made for slicing, sharing and wowing your loved ones this Diwali.
Prep Time: 10 minutes
Cooking Time: 38 minutes
250ml Rude Health Coconut Drink
470g Filo Pastry
125g Vegan Butter (melted)
125g Golden Caster Sugar
2 tsp Vanilla Bean Paste
3 tbsp Cornflour (mixed with 2 tsps of cold Coconut Drink)
½ tsp Cardamom Powder
250g Golden Caster Sugar
125ml Water Few Saffron Strands (Optional)
Pistachio Slithers or Rose Petals (Optional)
Preheat your oven to 180 degrees. In a large baking tray, scrunch and arrange each sheet of filo pastry in an accordion fashion on the baking tray.
Bake the scrunched filo pastry in the oven for 8 minutes until a little bit crispy on the top and remove.
Melt the vegan butter and pour over the pastry. Return the filo pastry to the oven and bake for a further 10 minutes.
Make the custard by combining Rude Health Coconut Drink, Golden Caster Sugar, Vanilla paste, Cornflower and Cardamom Power.
Remove the filo pastry from the oven and pour this custard mixture all over. Now return to the oven and bake for a final 20 minutes.
Meanwhile, prepare the sugar syrup by combining the sugar and white, adding optional strands of saffron if you’d like. Simmer for 10 minutes until golden and sticky.
Remove the filo pastry from the oven, drizzle over the sugar syrup and decorate with sliced pistachios and rose petals.
Serve warm with mint tea, or ice cream.
Recipe developed with Nisha Parmar.