Steps to Make Speedy Sweet Rice Dumplings Steamed In Turmeric Leaves

Hello everybody, it's Jim, welcome to our recipe site. Today, we're going to prepare a special dish, Steps to Make Ultimate Sweet Rice Dumplings Steamed In Turmeric Leaves. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Sweet Rice Dumplings Steamed In Turmeric Leaves, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sweet Rice Dumplings Steamed In Turmeric Leaves delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Sweet Rice Dumplings Steamed In Turmeric Leaves is 12-14 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Sweet Rice Dumplings Steamed In Turmeric Leaves estimated approx 50 Mins.

To get started with this recipe, we have to first prepare a few ingredients. You can have Sweet Rice Dumplings Steamed In Turmeric Leaves using 10 ingredients and 6 steps. Here is how you can achieve it.

Turmeric leaves are fragrant and they impart their heavenly aroma and flavor to anything cooked in them/using them.

Ingredients and spices that need to be Make ready to make Sweet Rice Dumplings Steamed In Turmeric Leaves:

1. 10-12 Turmeric leaves
2. For the batter:
3. 1 cup rice
4. to taste Salt
5. 1/2 cup beaten rice
6. 1/2 cup grated coconut
7. For the inner coconut filling
8. 1/2 cup powdered or grated jaggery
9. 1/2 cup grated fresh coconut
10. 1 pinch cardamom powder

Steps to make to make Sweet Rice Dumplings Steamed In Turmeric Leaves

1. Preparing the batter: Soak rice for a minimum of half an hour and grind them in a mixer along with grated coconut, beaten rice, salt and jaggery into a smooth paste using just enough water needed to make a paste. Keep the ground, thick batter aside. Use as little water as possible while grinding the batter as we need a thick, dry batter. If your batter gets watery, it will flow off the turmeric leaves.
2. Wash the turmeric leaves carefully, drain all the water and wipe them dry using a cloth. Take care not to tear the turmeric leaves. Keep them aside
3. Preparing the inner coconut filling: In a bowl mix together freshly grated coconut, grated jaggery and cardamom powder. Mix them well. Then add broken puffed paddy to the mixture and mix well. Add in jaggery according to your palate, depending on how sweet you would like your dish to be.
4. On a clean working surface place a turmeric leaf and then place a small ladle of rice batter at one end of leaf. Spread it across the length of the leaf using your fingers or a spoon. Leave out the edges of the leaf to avoid spilling out of the batter when you press them closed. The rice batter should be applied as thin a layer as possible.
5. Place the inner filling mixture along the spine of the leaf, right in the centre, in the middle of the leaf. Patholi's sweetness also depends on the amount of filling (choornu) you place inside each patholi. So, if you want your patholis to be very sweet then place lots of filling (choornu) in the centre of each leaf
6. Fold the leaf vertically into half, along the spine. Continue this process until all the leaves/rice batter is used up. Place a steaming vessel with sufficient water on a high flame. When the water comes to boil, place the folded turmeric leaves inside the steamer. Cover and steam for 12-15 minutes on a high flame. Once cooked, remove the hot folded turmeric leaves out, peel off the turmeric leaves and serve hot with lots of ghee

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