Thursday, October 15, 2015
Rice Flour - 1 cup
Water - 2 cups
Ghee - 2 tbsp
Salt - a pinch
For filling :
Fresh Coconut - 1, grated
Gur / Jaggery - around 1/2 cup, depending on how sweet you want
Poppy Seeds - 1 tsp
Ghee - 1 tbsp
Water - 1 tbsp
Roast the poppy seeds in a heavy bottomed pan for a couple of minutes. Add jaggery and a tbsp of water and let it melt.
Now add the grated coconut and 1 tbsp of ghee and cook on medium low till the mixture comes together, around 10 to 15 minutes. Check for sweetness and add more jaggery if required.
Remove from heat and cool the filling.
Bring 2 cups of water to boil. Add salt and 2 tbsp of ghee. Add the rice powder and mix well. Remove from heat and transfer to a plate. Immediately knead to make a soft ball. Do not let the mix cool down.
Make small balls, flatten them, fill about a tbsp of coconut filling and close the cover and shape them.
Steam in a steamer / rice cooker for 15 minutes.
Serve immediately with dollops of ghee on top.