Soph’s doing a nice low-cal butternut squash and cauliflower curry for dinner, which I’m going to ruin by not only making peshwari naan, but making it with leftover marzipan! I have named this creation: pershwarzipaan. I’m smugly satisfied with the name! And let me Google that for you to check I invented it.

Using marzipan I’d assumed that we’d leave out the fruit, as it would be sweet enough without the fruit. Then I checked out The Curry Guy’s site to find that he only uses a single tablespoon of sugar and 20 sultanas for his British restaurant style perswari naans! He admits he doesn’t like them sweets, but using marzipan might be pushing it… but we’re going to try it anyway. And it’s only 20 sultanas… so we may as sell add those! Giving me 200g marzipan, 20 sultanas, and two tablespoons of desiccated coconut, all kneaded together.

For the naan dough: enriched sourdough. And add the filling.

Then roll out into circles. Or whatever your rolling pin skills can shape…

Dry fry.

Then brush with melted butter while still hot.

ANd serve with Soph’s butternut squash & cauliflower curry, Soph’s raita, lime pickle, and microwaved poppadoms.

The peshwarzipaan were dangerously good. These can’t be made again for months, until we’ve fully lost the holiday weight I’ve put on!

We only ate two of the four peshwarzipaan we made, so two get vac sealed and frozen.