Steamed Coconut Jaggery Dumplings

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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.

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

1. Melt the jaggery with 1 tablespoon water in a heavy pan over medium-low heat until fully dissolved, then strain to remove impurities.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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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