Ingredients
| Quantity | Measure | gredient Name | Description |
| 1 | Kilogram | Rice, Boiled (ukda chawal) | Ukda chawal. |
| 0.5 | Teaspoon | Nutmeg | |
| 1 | Tablespoon | Rose Water | |
| 1 | Tablespoon | Vanilla Essence | |
| 3 | Pods (whole) | Cardamoms | |
| 1 | Nos | Coconut | |
| 200 | Grammes | Sugar | |
| 100 | Grammes | Almonds | |
| 100 | Grammes | Plums |
Method
Wash and soak boiled rice for an hour.
Then, grind fine, with water and salt to taste. The dough should be sufficiently dry. Keep the dough in a handi and place it on a lit stove. Stir the dough till it is dry. Keep the handi down, from the fire. Make small disks of even size.
Make small hollow cups out of this dough and fill them with filling and cover the stuffing with the same dough. Form small balls and steam them.
Filling:
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.
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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