Updated on by Raks Anand 25 Comments
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Kashmiri naan with glazed cherries, almonds, cashews as main ingredients stuffed inside the basic naan bread. Step by step photos recipe.
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I had Kashmiri naan only twice before. That too it came along the naan basket and it ended up in my plate once and only the second time, I somewhat felt like having something sweet and had a wish to eat it.
Honestly I have no idea about Kashmiri cuisine, so I don’t even know if this is really a Kashmiri cuisine or the restaurants developed this recipe and named it so since this is sweet.
But this sure is a keeper, kids as well as adults would love this. I mostly make no yeast naan, but I tried adding yeast in this recipe. I was not very confident if I could bring the same taste and also worried how it will be rolled out without messing it.
But trust Raks, this is so easy and rolling part is not at all tricky. Comes out neat. Stays soft, so can pack it for your kid lunch box as well. I made it with maida, if you want you can try with atta or 50 50 too. Not sure about the texture, but I guess it would be nice too.
Yeast
I have used Instant yeast here. It is used less in amount than the other yeasts. Also it can be directly added to the flour without dissolving. If using active dry yeast, please dissolve 1 tsp(for this recipe) of the yeast in lukewarm milk along with sugar.
Wait for 10 minutes to froth and then use this to make dough along with curd and oil, otherwise recipe and everything same. You can ask me if you have doubts regarding yeast.
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Recipe card
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5 from 5 votes
Kashmiri naan
Kashmiri naan with glazed cherries, almonds, cashews as main ingredients stuffed inside the basic naan bread. Step by step photos recipe.
Course Main Course
Cuisine Indian
Prep Time 10 minutes minutes
Cook Time 30 minutes minutes
Resting time 2 hours hours
Author Raks Anand
Servings 4
Cup measurements
Ingredients
For the dough
- 1 cup All purpose flour Maida
- ¼ cup Milk
- ¼ cup Curd Plain yogurt
- ½ teaspoon Instant yeast
- ¼ teaspoon Baking powder
- 2 Pinches Baking soda
- ½ teaspoon Sugar - ½ tsp
- 1.5 tablespoon Oil melted butter
- Salt
For stuffing
- 15 Almonds
- 6 Cashew nuts
- 10 Glazed cherries
- 3 tablespoon Sugar or as needed
Instructions
Take flour in a mixing bowl. Add yeast, sugar, salt, baking powder, baking soda to it and mix well.
Make a dent in the middle. Add curd, milk and oil.
Gather together to make dough and knead well for 5 minutes until smooth. Keep aside for 2 hrs atleast.
Keep covered leaving enough space for the dough to rise and cover the mouth of the bowl with cling wrap or lid. Let it be a warm space.
The dough would have risen and doubled in volume. Punch down and knead again to make it smooth.
Soak almonds in warm water for an hour and peel off the skin.
In a blender, coarsely grind the glazed cherry, sugar, almonds and cashews. Set aside in a bowl.
Divide the dough into 4 equal sized balls.
In a well dusted counter top, use your hands to spread the dough into a small disk.
Spoon 2 tablespoon of the ground sweet mixture.
Cover and pinch the ends together as shown in the picture.
Again dust and roll out into thick, oblong naans.
While rolling, if the naan shrinks back, drizzle some oil in the counter top and again roll out.
Flip and roll both sides for even distribution of the mix throughout the dough.
Heat a pan and cook the naan in medium flame. You can cook covered to make it puff up as it makes the naan soft.
Flip and butter if desired and cook until brown spot appears here and there. Cook in low to medium flame for even cooking.
Notes
- Please adjust the sugar according to suit your taste.
- Add nuts just as mentioned, too much of almonds or cashew will give a raw smell otherwise.
- You can add red food color too along with this stuffing to make it more colorful.
- You can make this without yeast too.
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Stepwise photos
1. Take flour in a mixing bowl. Add yeast, sugar, salt, baking powder, baking soda to it and mix well. Make a dent in the middle. Add curd, milk and oil.
2. Gather together to make dough and knead well for 5 minutes until smooth. Keep aside for 2 hrs atleast.
3. Keep covered leaving enough space for the dough to rise and cover the mouth of the bowl with cling wrap or lid. Let it be a warm space. The dough would have risen and doubled in volume. Punch down and knead again to make it smooth.
4. Soak almonds in warm water for an hour and peel off the skin. In a blender, coarsely grind the glazed cherry, sugar, almond and cashews. Set aside in a bowl.
5. Divide the dough into 4 equal sized balls. In a well dusted counter top, use your hands to spread the dough into a small disk.
6. Spoon 2 tablespoon of the ground sweet mixture. Cover and pinch the ends together as shown in the picture.
7. Again dust and roll out into thick, oblong naans. While rolling, if the naan shrinks back, drizzle some oil in the counter top and again roll out. Flip and roll both sides for even distribution of the mix throughout the dough.
8. Heat a pan and cook the naan in medium flame. You can cook covered to make it puff up as it makes the naan soft.
9. Flip and butter if desired and cook until brown spot appears here and there. Cook in low to medium flame for even cooking.
This naan stays soft even after cooling down. So its perfect for kids lunch box. We eat this as such. I am not sure which side dish will be apt for this.
