Ingredients:
• For the dumpling:
• 1 cup – Rice flour
• 1.25 cup – Water
• 1-2 tbsp – Oil
• A pinch of salt
• For the filling:
• 1 cup – Grated Coconut (fresh)
• 3/4 cup – Jaggery (powdered)
• 1/2 tsp – Cardamom (powdered)
• Accompaniments: Coconut Milk
• Fresh boiled sweetened Milk
Method:
- Step-1:
- In a non-stick pan add jaggery and coconut.
- Let the jaggery melt over low flame and combine it with the coconut well.
- Add the powdered cardamom and mix well.
- If the jaggery and coconut mixture is runny, just add a little rice flour and ensure it’s thickened to a consistency where you can roll out small laddoo-like balls.
- Step-2:
- To make the dumpling, sieve the rice flour 2-3 times to ensure there is no debris.
- Do not add all of the water as different quality of rice powder would consume different quantity, hence add it gradually.
- Bring the water to boil along with oil and salt.
- Add the water to the rice flour and mix it together to form a pliable dough.
- Take a ball sized dough and flatten it with your greased palm or a rolling pin.
- This might be a bit difficult hence you need to grease your hand often.
- Place the filling and close either by folding it into half or gently bringing together all the ends and sealing them like a fig.
- Repeat till you have used all of the dough and then steam them for 10-15 minutes.
- Once done, remove and serve hot or dropped in a bowl of freshly squeezed coconut cream milk.
Recipe courtesy of Sify Bawarchi