|
Ingredients
|
Quantity
|
|
Rice flour
|
400gms
|
|
Salt
|
½ tsp
|
|
Water
|
600ml
|
|
Oil
|
10ml
|
|
Sugar
|
a pinch
|
|
Filling:
|
|
|
Coconuts
|
2
|
|
Sugar
|
200gms
|
|
Cardamoms
|
10gms
|
|
Mawa
|
100gms
|
|
Poppy seeds
|
10gms
|
|
Jaggery
|
200gms
|
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. Add salt, sugar and oil. Add rice flour
little by little without making any 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 will come together. Press the plate together with the right hand and
shape the centre to a point. Steam in a boiler for about 5-7 minutes. Serve hot.
Filling:
Grate coconut. Roast poppy seeds and powder the cardamoms. Mix
together coconut, sugar and jaggery. Cook on a slow fire for about 10 minutes. Add
mawa and cardamom powder and poppy seeds; cook till mixture is slightly dry.
