Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives and artificial colors.
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.
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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
- 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.
- Heat the jaggery and grated coconut mixture in a deep-bottomed pan. Add a few drops of water and loosen the mixture.
- Saute over medium heat until the jaggery melts completely and the mixture becomes a little bit sticky. Turn off the heat.
- Add the moong dal powder, cardamom powder, a bit of salt, and ghee. Mix well.
- Spread the mixture on a plate to cool.
- 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.
- Add the rice flour and simmer for 2 minutes. Stir it for a few seconds and turn off the heat.
- Once the mixture becomes slightly less hot, sprinkle a few drops of water and knead it to form a smooth and firm dough.
- Divide the dough into six equal portions. Shape each portion into a ball and then elongate each one.
- Divide the stuffing into six equal portions. Give them the same shape as the dough portions.
- 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.
- Place one of the stuffing in the center. Close the open edges to make an elongated shape. Prepare the remaining dumplings similarly.
- Prepare a steamer or cooker for cooking these dumplings. If using a pressure cooker, don't use the cooker weight.
- Steam-cook the dumplings for 12-14 minutes while placing one near the other. Turn off the heat.
- Remove the steamer lid and take out the dumplings. They will be a little larger than the raw dumplings.
- 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.
- These dumplings stay fresh for 24 hours.
- Store the remaining dumplings in the refrigerator. Before serving, steam-cook them until they become soft and ready to eat.