Ingredients
Rice flour 400gm
Salt ½ tsp
Water 600 ml
Oil 10 ml
Sugar a pinch
For Fillings
Sugar 200 gm
Cardamoms 10 gm
Mawa 100 gm
Poppy seeds 10 gm
Jaggery 200 gm
Method:
- To make rice flour, wash and soak rice. Drain and keep it for drying. When it is dry, grind to a smooth consistency. Sieve the flour with a fine mesh sieve.
- Boil the water and add salt, sugar and oil.
- Add rice flour little by little without making ay lumps
- Cook for 5 minutes. Remove from fire, knead the mixture when it is slightly hot, with an oily hand.
- Divide it into 21 lime-sized portions.
- Take one portion in the centre of the left palm and press with the right thumb at the centre, and sides with the fingers.
- When it becomes like a katori or small bowl, put in some of the prepared filling.
- With a wet hand, make about 7-8 pleats in the sides of the rice-flour ‘bowl’. Now slowly try to close the left palm, and the pleats with come together Press the pleats together with the right hand and shape the centre to a point.
- Steam in a boiler for about 5 – 7 minutes. Serve hot.
Method for Fillings:
- Grate coconut
- Roast poppy seeds and powder the cardamoms.
- Mix together coconut, sugar and jiggery
- Cook on a slow fire for about 10 minutes
- Add mawa and cardamom powder and poppy seeds, cook till mixture is slightly dry.
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