Friday, January 2, 2015

Sorghum (Jowar) millet milk sweet dumpling

Sorghum (Jowar) millet milk sweet dumpling
Sorghum (Jowar) milk sweet dumpling
Ingredients:

  1. Sorghum (Jowar) millet flour – 1 cup (150 grams)
  2. Water – 1 cup (150 ml) to make dough
  3. Rock salt – 1 pinch
  4. Jaggery ball crushed – ½ to ¾ cup (based on the sweetness)
  5. Grated coconut – 2 teaspoons
  6. Cardamom powder – ¼ teaspoon

Recipe:

  1. In a bowl, take Jowar flour and mix a pinch of rock salt to it. In a separate bowl, boil 1 cup of water. Pour water slowly in the flour bowl and mix it with a ladle. The flour becomes soft now. Cover it with a lid and let it rest for few minutes. Once it reaches the temperature when you can touch the flour with fingers, knead the flour very well and make pillable dough.
  2. Take an Idli plate and place a wet cloth on top it. Take a lemon sized dough, rinse it in water and keep it aside. Pinch a portion of dough and roll into small ball or flat type dumplings and place them on the Idli plate directly. Repeat the same procedure until dough gets over.
  3. Place the plate on a Idli cooker or vessel and let it boil for 15 to 20 minutes. To check if the dumplings are cooked, touch one or two pieces with your wet fingers. If it does not stick, turn-off the stove.
  4. Place the empty flour bowl on stove, add 2 to 3 cups of water. When the water is boiling, add the dough which is kept aside and stir it with ladle continuously. The mix becomes thicker when it is cooked well. Add crushed jaggery powder and stir until it dissolves completely. Finally add the cooked dumplings, grated coconut and cardamom powder. Stir everything thoroughly and turn-off the stove. Serve hot in small bowls with spoons.
Notes:

  • It is a regular evening snack prepared in Tamil Nadu using white rice. Here I have tried the same recipe with Jowar millet which is tasty and nutritious.
  • There is another method also followed to cook dumplings at home generally. For that, add extra water in the flour bowl and let it boil very well. Put the rolled dumplings little by little and cook for 5 to 8 minutes till it does not stick to wet fingers.
  • Jowar flour is sold in all the organic grocery shops as well as in few super markets. If it is not available in flour form, you can buy the whole millets in bulk, check for any dust or stones, dry in sunlight for few hours. Then you can grind it in flour mill. In cloudy season, you can roast the millet in a pan for few minutes, let it cool and then take it to flour mill. When we pre-heat the millets, it stays in good condition for a longer period.
  • Though the dumplings are cooked properly, you may still feel that it is sticky while eating. From my experience, I have observed that when any dish is prepared with unroasted millets, it becomes sticky always.

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