STEAMED DUMPLINGS IN MILK

STEAMED DUMPLINGS IN MILK

Ingredients

For the dumpling crust:

200 gm of rice flour

1 tsp of powdered sugar

3 tbsp of ghee

For the filling:

1 cup of desiccated coconut

50 gm of date palm jaggery

3 tbsp of condensed milk

For the milk syrup:

1 litre of milk

150 gm of jaggery

METHOD

To prepare the filling: Heat a kadhai and melt the jaggery over

low fire.

Mix in the desiccated coconut and keep stirring on low

fire.

Mix in the condensed milk and continue to stir and cook and

allow the mixture to dry up. Put off the heat and keep aside.

To make the dough: Mix together the rice flour, sugar and

ghee. Mix with your fingers to resemble bread crumbs.

Add just enough water to knead into a dough. Keep beating the dough with your fingers so that it is pliable.

With your palms roll out

the entire dough into a long roll. Place this roll on a rolling board

and cut half inch sized pieces. Roll each of these pieces into a

circular round ball. Roll out each of these balls into a two inch

circular chappati.

Hold the small chappati in the left palm and place

a portion of the filling in the centre. Fold up the sides and

make a crescent shape or long shaped dumplings.

Prepare all the

dumplings and keep aside. Heat the milk in a thick

bottomed pan. Low the heat and drop the dumplings a few at a

time into the milk and cook on low heat for 3-4 minutes.

Crush the jaggery and mix into the milk. Stir gently so that the dumplings do

not break. Remove from fire, cool and serve as a dessert.