Tootak Tootak

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Tory Lattin

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Aug 3, 2024, 12:33:32 PM8/3/24

to emunmolta

Today is the day for Eid Eats 2016! We are almost at the end of Ramadan. Every year it seems to go by just a little faster. I hope everyone had a wonderful Ramadan and would like to wish all of you an early Eid Mubarak!

My boys love them and will take them for lunch! Tootak is a great portable snack although they are far from healthy. They are loaded with cream, butter and cream cheese which is probably why they are so delicious! It is also a perfect snack to have after Eid salat as well!

I have included the recipe we use for kheema. Feel free to substitute your own recipe for the kheema. If you use your own recipe for the kheema, be sure to add a little lemon juice after you are done cooking.

The recipe for Phupoo's famous tootak has finally been revealed! I've never had other people's tootak before. I thoroughly associate tootak as Phupoo's specialty. I had no idea there was cream cheese in tootak though? My mind has been blown. Ahhh, man. This post is taking me back ? Delicious memories!

I'm so glad that you decided to share this for EidEats! I've never heard of this, but it's so great to be able to save and document traditional familial recipes!
The ingredients in this sound phenomenal, so I really want to try this iA!
And an early Eid Mubarak to you and your beautiful family, my friend ?

Tootak was a dish, belonging to the Deccan family of recipes. The Nizams of Hyderabad would offer this dish as a welcome gesture to their guests. Well, the name itself has created such a hype that it would be unfair not to talk about what it is made of.

Quite identical to modak in appearance, this appetizer cum dessert has a hard, outer shell like a short-crust pastry and a soft inside filling. The interesting bit is inside the Tootak, which is stuffed with dry fruits, milk and ghee and a meat mince. Yes, you read that right! Tootak is a one-stop shop for all kinds of flavours. These semolina pastries are then baked, even though they may appear to look deep-fried.

You would be surprised to know that these Nizam-favourite starters were originally from a local community fare of Hindu Kayasthas. While it was popular back then, today, the tootak is struggling to look for a place, waiting to astound its tasters again.