Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 1 | Kilogram | Rice, Boiled (ukda chawal) | Ukda chawal. |
| 100 | Grams | Plums | Filling |
| 100 | Grams | Almonds | Filling |
| 200 | Grams | Sugar, White | Filling |
| 1 | Nos | Coconut scraped (fresh) | Filling |
| 3 | Pods (whole) | Cardamoms | Filling |
| 1 | Tablespoon | Vanilla Essence | Filling |
| 1 | Tablespoon | Rose Water | Filling |
| 0.5 | Teaspoon | Nutmeg | Filling |
Method
Wash and soak boiled rice for an hour. Then, grind fine, with water and salt to taste. Knead it into a dough which should be sufficiently dry. Keep the dough in a vessel and place it on a lit stove. Stir the dough till it is dry. Keep the vessel down, from the fire. Make small disks of even size.
Prepare a filling with the ingredients kept for that purpose.
Scrape the coconut, pick and clean the plums, blanche and chop the almonds, powder the cardamoms or use cardamom powder and nutmeg or nutmeg powder
Start cooking the scraped coconut and sugar on slow fire, stir and brown it well. Add to it plums, almonds, rose water and vanilla essence as well as the two powders of cardamom and nutmeg. Stir well and cook for five minutes. Keep down and cool.
Make small balls and shape the dough into cups and by making a depression with your thumb in the middle and fill them with filling and cover the stuffing with the same dough. Form small balls and steam them.
Place the dumplings in a pressure cooker or Thondor and cook them on steam for about half an hour till they are cooked.
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