INGREDIENTS:
Desiccated coconut2 cups
Condensed milk3/4 cup
Cardamom2-3 nos
Cinnamons stick2-3, 1 inch each
Rice flour2 cups
Water1 cup
Salt1/8 teaspoon
Milk5 cups
Sugar1 cup
Method:
Steps to make coconut filling:
Mix coconut, condensed milk and regular milk on a non-stick pan. The mixture should be semi-sticky. Add cardamom and cinnamon.
Turn on stove and stir constantly, until the mixture becomes slightly sticky.
Dumplings:
Boil water. Add salt. Turn off stove and add rice flour to boiling water to form non sticky dough. Take part of the dough and roll it out. Cut out circles with a cookie cutter.Place a small amount of coconut filling on each circle. Brush the edges with water and seal tightly to form a crescent shape.
Steps to cook dumplings:
Boil 4 cups milk, cinnamon and cardamom together in a non stick pan.
Add sugar and dissolve in the boiling milk.
Add the dumplings and cook about 10-15 minute in medium-low heat.
It can be served hot or cold, Garnish with brown coconut and chopped pistachio.
(Courtesy: Chef Prem K Pogakula, Executive Chef, The Imperial, Delhi)