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Steamed Foods: Indian Sweet Made With Coconut and Jaggery

Cooking is one of my passions. I like to make nutritious and tasty foods at home.

 Indian Sweet Made With Coconut and Jaggery

Indian Sweet Made With Coconut and Jaggery

Perfect Sweet for any Celebration

This traditional Indian steamed dessert features a stuffing made of roasted mung beans, jaggery, and coconut. The roasted mung beans provide a nice flavor and crunch.

Making this dessert does take a bit of time, but it's worth it because of how delicious and nutritious it is. There are three main steps: making the stuffing, making the dough, and then assembling.

This sweet remains fresh for 24 hours. You can store the remaining dessert (whole) in the refrigerator and serve it for up to the next three days by steaming them again until they become soft.

Let me share the detailed recipe with you.

Cook Time

Prep timeCook timeReady inYields

25 min

15 min

40 min

6 servings

Ingredients

For the stuffing:

  • 1/2 cup split mung beans (moong dal), roasted
  • 1 cup grated coconut
  • 3/4 cup jaggery, powdered
  • 1 teaspoon ghee
  • 4 cardamom, powdered
  • 2 pinches salt, to taste

For the dough:

  • 1 1/2 cups rice flour
  • 1/4 teaspoon salt

Instructions

  1. First we will make the stuffing. Roast the moong dal until golden brown. Allow it to cool. Add it to a mixer and make a coarse powder.
  2. Heat the jaggery and grated coconut mixture in a deep-bottomed pan. Add a few drops of water and loosen the mixture.
  3. Saute over medium heat until the jaggery melts completely and the mixture becomes a little bit sticky. Turn off the heat.
  4. Add the moong dal powder, cardamom powder, a bit of salt, and ghee. Mix well.
  5. Spread the mixture on a plate to cool.
  6. Now we will make the dough. Add 1 1/2 cups of water in a deep-bottomed pan. Add salt. Mix well. Let the mixture begin to boil.
  7. Add the rice flour and simmer for 2 minutes. Stir it for a few seconds and turn off the heat.
  8. Once the mixture becomes slightly less hot, sprinkle a few drops of water and knead it to form a smooth and firm dough.
  9. Divide the dough into six equal portions. Shape each portion into a ball and then elongate each one.
  10. Divide the stuffing into six equal portions. Give them the same shape as the dough portions.
  11. Start working with one such portion at a time. Place a dough ball on a greased board or plastic sheet. While applying ghee on your fingers, pat, and spread it evenly to get an oval-shaped disc.
  12. Place one of the stuffing in the center. Close the open edges to make an elongated shape. Prepare the remaining dumplings similarly.
  13. Prepare a steamer or cooker for cooking these dumplings. If using a pressure cooker, don't use the cooker weight.
  14. Steam-cook the dumplings for 12-14 minutes while placing one near the other. Turn off the heat.
  15. Remove the steamer lid and take out the dumplings. They will be a little larger than the raw dumplings.
  16. Slice the dumplings and enjoy eating the bite-sized desserts! For an enhanced aroma, add a few drops of ghee on the slices and serve hot.
  17. These dumplings stay fresh for 24 hours.
  18. Store the remaining dumplings in the refrigerator. Before serving, steam-cook them until they become soft and ready to eat.

Photo Guide

Step one: Roast the split mung beans (moong dal) until they become golden brown and give a nice aroma. Allow it to cool.

Step one: Roast the split mung beans (moong dal) until they become golden brown and give a nice aroma. Allow it to cool.

Add it to a mixer jar and make a coarse powder. Set aside.

Add it to a mixer jar and make a coarse powder. Set aside.

Step two: Heat a deep-bottomed pan containing jaggery powder, cardamom powder, and grated coconut. Add a few drops of water to loosen the mixture.

Step two: Heat a deep-bottomed pan containing jaggery powder, cardamom powder, and grated coconut. Add a few drops of water to loosen the mixture.

Mix well.

Mix well.

Saute over medium heat until the jaggery melts completely and the mixture becomes a little bit gummy.

Saute over medium heat until the jaggery melts completely and the mixture becomes a little bit gummy.

Step three: Add moong dal powder and a pinch of salt. Mix well.

Step three: Add moong dal powder and a pinch of salt. Mix well.

Add ghee. Mix well. Now, the stuffing is ready!

Add ghee. Mix well. Now, the stuffing is ready!

The stuffing.

The stuffing.

Step four: Heat water in a deep-bottomed pan. Add salt. Let the mixture come to a gentle boil.

Step four: Heat water in a deep-bottomed pan. Add salt. Let the mixture come to a gentle boil.

Add rice flour. Keep the heat medium-low. Simmer it for 2 minutes. Stir the mixture and turn off the heat.

Add rice flour. Keep the heat medium-low. Simmer it for 2 minutes. Stir the mixture and turn off the heat.

After a few minutes, when it is not so hot, sprinkle a few drops of water and knead it to form a firm and lump-free smooth dough. This dough is used for making the crust of this dessert.

After a few minutes, when it is not so hot, sprinkle a few drops of water and knead it to form a firm and lump-free smooth dough. This dough is used for making the crust of this dessert.

The dough and the stuffing.

The dough and the stuffing.

Step five: Divide the stuffing and the dough  into six equal sized portions. Give each of them an elongated shape.

Step five: Divide the stuffing and the dough into six equal sized portions. Give each of them an elongated shape.

Take one of the dough portion and place on the greased plastic sheet or board. Gently pat it with greased fingers to extend it on all sides, as shown in the image. Don't make it too thin. Place a stuffing portion in the center.

Take one of the dough portion and place on the greased plastic sheet or board. Gently pat it with greased fingers to extend it on all sides, as shown in the image. Don't make it too thin. Place a stuffing portion in the center.

Join the open edges, so that the dough evenly covers the stuffing on all sides. Now you get a raw oblong dessert. Similarly, prepare all the raw dessert dumplings.

Join the open edges, so that the dough evenly covers the stuffing on all sides. Now you get a raw oblong dessert. Similarly, prepare all the raw dessert dumplings.

Steam-cook these dumplings for 12-14 minutes.

Steam-cook these dumplings for 12-14 minutes.

If you are using a pressure cooker to steam-cook these dumplings, don't place the weight. Cook it for 12-14 minutes and turn off the heat. After 1 or 2 minutes, open the lid.

If you are using a pressure cooker to steam-cook these dumplings, don't place the weight. Cook it for 12-14 minutes and turn off the heat. After 1 or 2 minutes, open the lid.

Cooked dessert dumplings.

Cooked dessert dumplings.

Place the dumplings on a plate.

Place the dumplings on a plate.

Cut each of the dessert dumplings and get many bite-sized portions.

Cut each of the dessert dumplings and get many bite-sized portions.

This dessert dumpling remains fresh for 24 hours. However, you can store the remaining dumplings (whole) in the refrigerator and use up to two or three days. But, before using them, steam-cook for some time. Enjoy eating!

This dessert dumpling remains fresh for 24 hours. However, you can store the remaining dumplings (whole) in the refrigerator and use up to two or three days. But, before using them, steam-cook for some time. Enjoy eating!