Tried and tasted by Nivedita
We prepare Til ka Laddoo, Sev Laddoo, Dalia powder laddu, Peanut laddu for Naga Panchami. With these, there are two more preparations which we make on that day. One is Steamed Sweet dumplings and other is the Sorghum pop corns.
These two are must for Neivadyam.
Giving the recipe for Sweet dumplings.
These dumplings are usually fried in the oil during other ocassions. But, as there is custom on Naga panchami, not to fry anything, we steam it or boil in the water.(Please do not ask for the reason, even I do not know, but still follow, as I will get yummy dumplings to enjoy with ghee and yellow gram pachadi or salad.
For Dumplings cover :
Wheat flour - 1 cup
Maida or APF - cup
(choice is yours, but for health reasons, I used wheat flour(against my mother's wishes), and the taste was good).
Salt - a pinch
Water to make dough.
Take flour and salt in a big bowl or plate. Add water to make soft dough. Keep it covered for half an hour.
Chana dal - 1 cup
Jaggery - 1 cup, grated or powdered
Cardamom Powder - 1tsp
Nutmeg powder - 1/4 tsp
Cashew nuts and almonds - 1 tbsp chopped(optional)
Salt - a pinch
Water - 3 cup to boil the chana.
Milk and rice paste(3:1) - 1/2 cup
Soak chana dal for half an hour. Keep water to boil in a thick bottomed vessel and add the chana when water is hot. Boil it till the dal is soft and cooked. Keep on stirring in between or else it will be burnt.
Remove the water and keep it aside. You can use the water to make a tasty curry.
Transfer the chana in to the same vessel with jaggery. Mix well.Add salt. Keep on low flame and boil it till both get mixed well. Add cardamom powder and nutmeg powder. Take it from the heat. Allow it to cool.
Once cold, put in a mixie or blender and make into fine paste(WITHOUT ADDING WATER).
Add chopped cashew nuts and almonds.
Now, divide the dough into lime size equal balls.
Roll into a palm size oval shape.
Take one tbsp of chana and jaggery paste. Keep in the middle of the rolled puri.
Fold it and close it by applying milk and rice paste to the sides.
Repeat with remaining dough.
Now, there are two ways to boil or steam it.
First one is,
Take big and wide opened vessel. Add water into it.
When it starts boiling, add these dumplings and boil for few minutes.
Remove and keep on a clean white cloth to remove the water.
The best way is,
Keep the dumplings in a cooker vessel.
Cover and steam it without whistle for 10 minutes.
Remove and serve hot with lot of ghee and yellow moong dal pachadi.
I will be posting the popcorn recipe soon.