Monday, February 6, 2017

Stuffed Rice Dumpling recipe


For the Shell:
  • 1 cup rice flour 
  • 1 cup water 
  • 1 tbsp ghee 
  • 1 liter milk 
  • 1/2 cup sugar or according to your taste 
  • 5-6 Almonds, chopped 
  • 3-4 pistachio, chopped 
  • 1/2 tsp green cardamom powder
For the Filling:
  • 1 cup grated coconut
  • 1/4 cup sugar or jaggery 
  • a pinch of nutmeg powder or green cardamom powder 

Make to rice dough-

Bring water to a boil and add ghee. Now slowly add in the rice flour stirring constantly so that no lumps form. Now cover it for 10 minutes. If the dough is not covered properly it will be hard after cooling. After 10 minutes, mix and knead the dough thoroughly. The dough is ready for the dumpling now. Divide into equal portions and set aside.

Make to filling- 

Heat a pan, add grated coconut and sugar or jaggery, cook on a medium to low flame. Stir well for 5-7 minutes until sugar melts and the grated coconut get softer. Add nutmeg powder and mix well. Turn off the flame and let it cool at room temperature.

Make to Dumpling-

Take prepared rice dough and make small balls the size of a small lemon. Flatten out each ball with your fingers in the shape of a circle. Stuff the coconut mixture. Fold the all sides edges and roll it into a ball shape and keep aside.

Now in a heavy bottom pan or vessel heat the milk. Once it starts to boil, add sugar and let it dissolve in the boiling milk. Add the rice balls and cook about 20-25 minutes in medium-low flame or until balls are soft and the milk has thickened. Take care not to break the rice balls. The milk shouldn't be too thin. Turn off the gas. Now sprinkle cardamom powder, almonds and pistachio, mix carefully. Serve it hot or cold.

 coconut mixture 

 step 1.

 step 2. 

 step 3.

 step 4. 

 step 5. 

 step 6. 

 step 7. 

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