Soft rice-flour parcels encase a fragrant filling of freshly grated coconut, melted jaggery, and warm cardamom. Steamed until glossy and tender, these dumplings are a beloved festive sweet across Maharashtra and western India, traditionally offered during seasonal celebrations.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings4
Yield4 servings (about 10 dumplings)
Nutrition Facts
Per serving (estimated)
- 290 kcalCalories
- 8 gFat
- 5 gSaturated Fat
- 52 gCarbs
- 3 gFiber
- 22 gSugar
- 4 gProtein
- 95 mgSodium
- 180 mgPotassium
- 25 mgCalcium
- 1.5 mgIron
- 1 mgVitamin C
- 0 mcgVitamin A
Ingredients
For the outer dough
- 1 cup fine rice flour
- 1 cup water
- 1/2 teaspoon salt
- 1 teaspoon ghee
For the coconut-jaggery filling
- 1 1/2 cups freshly grated coconut
- 3/4 cup grated jaggery (or finely chopped jaggery block)
- 1/4 teaspoon ground cardamom
- 1 tablespoon poppy seeds
- 1 pinch grated nutmeg
- 1 tablespoon water
For steaming
- 1 teaspoon ghee for greasing
- Water for the steamer pot
Directions
- Melt the jaggery with 1 tablespoon water in a heavy pan over medium-low heat until fully dissolved, then strain to remove impurities.
- Stir in the grated coconut, poppy seeds, cardamom, and nutmeg; cook for 4-5 minutes until the mixture thickens and pulls away from the sides. Cool completely before filling.
- Bring the water, salt, and ghee to a rolling boil in a saucepan. Remove from heat, add the rice flour all at once, and stir briskly with a wooden spoon until a soft dough forms.
- Cover with a lid for 5 minutes, then knead the warm dough with wet hands until smooth and pliable; keep covered with a damp cloth to prevent drying.
- Divide the dough into 10 equal balls. With wet fingers, press each ball into a small bowl shape about 3 inches across, keeping the edges thinner than the center.
- Place about 1 1/2 teaspoons of cooled filling in the center of each dough cup, then pinch the edges together in small pleats, gathering at the top to form a pointed dome; seal firmly.
- Lightly grease a steamer plate or line it with a banana leaf and arrange the dumplings with at least 1 inch of space between them to allow for expansion.
- Heat water in a steamer pot until boiling, then place the plate inside, cover, and steam over medium heat for 12-15 minutes until the dumplings look glossy and feel firm.
- Serve warm, drizzled with a little extra ghee if desired.
Cook’s Notes
- Always wet your hands and work surface when shaping rice-flour dough, as it sticks readily when dry.
- Pleating the top takes practice; for a quick alternative, simply pinch the edges together into a smooth bun shape or use a traditional dumpling mold.
- Use freshly grated coconut for the best texture and aroma; desiccated coconut works in a pinch but yields a drier filling.
- Jaggery can be swapped with muscovado or dark brown sugar, though the deep caramel notes will be milder.
- These dumplings are best eaten the same day; leftovers can be reheated by steaming again for 3-4 minutes.
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