Sweet Pundi
rice dumplings with coconut jaggery filling
Servings 10 pundis
Ingredients
For the outer covering
- 1 cup rice rava (idli rava)
- 2 cups water
- ¼ cup fresh grated coconut
- Salt to taste
For the sweet filling
- 1 cup fresh grated coconut
- ½ cup jaggery powder
- ½ tsp cardamom powder
- 2 tbsp raisins
- 1 tsp ghee
Instructions
- Rinse the rice rava well in water. Drain and squeeze out all excess water using your hands. Keep aside.
- For the coconut-jaggeryfilling,
- Heat ghee in a pan on low flame.
- Add grated coconut and jaggery powder. Cook till the jaggery melts and the mixture comes together.
- Add cardamom powder and raisins, mix well. Turn off the heat and let it cool completely.
- To prepare the outer dough, Bring 2 cups water to a boil with a little salt.
- Add the washed and squeezed rice rava and mix well.
- Add grated coconut and cook on low flame.
- Mix till all the water is absorbed and a soft dough forms.
- Switch off the heat and let the dough cool a bit.
- To shape the pundis, Take a large lemon-sized portion of dough. Flatten gently on your palm.
- Place 1–2 tsp filling in the centre. Seal and shape into Pundis.
- Arrange the pundis on a greased steamer plate. Steam on medium heat for 15 minutes.
- Serve hot.