Ingredients
| 250 |
grams of all purpose flour |
| 125 |
grams of khoya |
| 400 |
grams of castor sugar (bura or powdered sugar) |
| 2 |
tablespoons of ghee (clarified butter) |
| 1 |
tablespoon of muskmelon (cantaloupe) seeds |
| 1 |
tablespoon of Chironji (Buchanania lanzan Seeds) |
| 1 |
tablespoon of raisins |
| 1 |
teaspoon of ground cardamom powder |
| ½ |
cup of dessicated coconut |
| 1 |
dumpling mould |
Preparation
| 1. |
In a large bowl, add flour & ghee. Knead the dough using water. The dough should be firm to touch. Cover with a wet muslin cloth for few minutes. |
| 2. |
In a small pan, lightly roast the khoya. Add muskmelon seeds, chironji, raisins, coconut & cardamom powder. Allow the mixture to cool down to room temp. Add sugar quickly to prepare the filling. |
| 3. |
Make small balls from the dough. Roll out each ball into a circle. It should be big enough to cover the dumpling mold with a little overhang. Fill in about 1 Tbsp filling in the center. Gently rub a wet finger (you can keep a bowl of water & dip your finger) around the edges of the mold & quickly close the mold. Wet finger will seal the mold well. Press & remove any extra dough outside the edges. Open the mold, gently remove the dumpling. Cover the dumpling with a slightly wet muslin cloth & continue with other dumplings. |
| 4. |
Heat oil in a deep wok, once the oil is hot fry the dumplings. Serve warm with tea or as sweet. |
Notes
A delicious and satisfying coconut filled sweet hand-pie as a snack or for the festive season.
