1 recipe Naan
1 1/2 C shredded coconut
3/4 C raw almonds
3/4 C pistachios (best if roasted and salted, but raw works)
1/2 C raisins
3 T sugar
1 t ground cardamom ( a little less if you aren't a fan, maybe 3/4 t)
1/3 C coconut milk (depending on thickness, might need a touch more)
Prepare naan as directed. Place all other ingredients in a food processor and process until a chunky paste. Set aside. Roll out naan until as thin as possible. Take 1 T of peshawari mixture and spread on half of naan. Fold naan over and roll over a few times with rolling pin, spreading out filling. Cook on grill as directed in naan recipe.
**Oh my, I am in love. Hans and I have been in love with Indian food forever. This naan may not be as good as when I don't have to make it and it is served to me, but it is pretty dang close! The peshawari naan is like a dessert! Both are heaven along side the Coconut Chicken Curry Soup.
Photo and recipe from Traci Magleby
