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Steamed Pistachio Dumplings ( Pista Kachori ) |
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Steamed Pistachio Dumplings ( Pista Kachori ) - print recipe
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| Yield: |
| 4 |
| Ingredients: |
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300 ml
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water |
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large pinch salt |
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40 ml
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sunpower oil |
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220 gm
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rice flour |
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150 gm
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sugar |
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150 gm
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coconut grated it fresh or desiccated |
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150 gm
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unsalted pistachios crushed finely |
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1 tsp
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cardamom powder |
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80 ml
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ghee |
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| Method: |
Bring the water to the boil in a pan and add the salt and the oil.
Reduce the heat and add the rice flour stirring constantly until a ball is formed.
Take off the heat cool down enough to handle and knead into a soft pliant dough.
Make a single string syrup with the sugar and a little water by taking some cooled syrup between thumb and forefinger.
It is ready when a single thread is formed when you separate the thumb and finger.
Add the coconut and pistachios.
Stir for a minute remove from the heat and add the cardamom powder.
Make small balls of the dough and the coconut mixture.
Take a ball of dough in your palm and flatten it into a disc.
Place a portion of the coconut mixture in the middle and fold up the edge of the disc to join in a point on the top.
The dumpling should resemble a large teardrop.
Seal the top well.
Make all the dumplings similarly.
Steam the dumplings for 10 minutes or until done.
The casing will turn translucent.
Gently lift out of the steamer and serve hot drizzled with ghee.
This dish is for steamed puddings that taste even better if they are cooked in a fresh turmeric leaf. These are not commonly available outside India (unless you grow your own) so you will have to rely on ghee for fragrance.
Serves 4
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