Steamed Coconut and Jaggery Dumplings

Ingredients

• 2 cups (240g) rice flour 2 cups (240g) rice flour
• 2 cups (470ml) water 2 cups (470ml) water
• 1 cup (200g) grated jaggery 1 cup (200g) grated jaggery
• 2 cups (200g) freshly grated coconut 2 cups (200g) freshly grated coconut
• 1/2 teaspoon cardamom powder 1/2 teaspoon cardamom powder
• Pinch of salt Pinch of salt
• Ghee (clarified butter), for greasing Ghee (clarified butter), for greasing

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 5g, 3g
• Carbohydrates (total, sugars): 25g, 15g
• Protein: 2g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a saucepan, bring water to a boil. Add a pinch of salt and 1 tablespoon of ghee.
2. 2.
   Gradually add the rice flour to the boiling water while stirring continuously. Mix well until the dough comes together.
3. 3.
   Remove the dough from the heat and allow it to cool slightly.
4. 4.
   In a separate pan, melt the grated jaggery over low heat until it becomes a syrup-like consistency.
5. 5.
   Add the grated coconut and cardamom powder to the jaggery syrup. Mix well until the coconut is coated with the syrup.
6. 6.
   Take a small portion of the rice flour dough and shape it into a ball. Flatten the ball using your fingers to form a small disc.
7. 7.
   Place a spoonful of the coconut-jaggery filling in the center of the disc.
8. 8.
   Gently bring the edges of the disc together and seal the dumpling, ensuring the filling is completely enclosed.
9. 9.
   Repeat the process with the remaining dough and filling.
10. 10.
    Grease a steamer basket or idli molds with ghee. Arrange the dumplings in the steamer, leaving some space between each dumpling.
11. 11.
    Steam the dumplings for about 15-20 minutes, or until they are cooked through and the rice flour exterior turns translucent.
12. 12.
    Remove the dumplings from the steamer and allow them to cool slightly before serving.

Treat your ingredients with care...

• Rice flour — Ensure that you use fine rice flour specifically made for making dumplings. Coarser varieties may result in a less smooth texture.
• Jaggery — If jaggery is not available, you can substitute it with an equal amount of brown sugar or palm sugar.
• Freshly grated coconut — Using freshly grated coconut enhances the flavor and texture of the filling. If fresh coconut is not available, you can use frozen grated coconut.

Tips & Tricks

• To prevent the dough from drying out, cover it with a damp cloth while shaping the dumplings.
• If the dough is too sticky, lightly grease your hands with ghee or oil.
• For added flavor, you can sprinkle some roasted sesame seeds on top of the dumplings before steaming.
• Serve the Steamed Coconut and Jaggery Dumplings warm for the best taste and texture.
• Leftover dumplings can be stored in an airtight container in the refrigerator for up to 2 days.

Serving advice

Serve the Steamed Coconut and Jaggery Dumplings as a dessert or as a sweet treat during festive occasions. They can be enjoyed on their own or with a drizzle of ghee for extra richness.

Presentation advice

Arrange the Steamed Coconut and Jaggery Dumplings on a decorative plate or tray. Garnish them with a sprinkle of cardamom powder and a few strands of saffron for an elegant touch. Serve them in small individual bowls or on banana leaves for a traditional presentation.