- Heat a pan, add mawa, jaggery, grated dry coconut and cardamom powder. Saute constantly on medium flame until the mixture gets sticky and thick. Turn off the flame. This is the filling for your dumplings. keep aside.
- In another deep pan, boil 1cups of water. Slowly stir in the semolina and mix well so that no lumps are formed. Keep on stirring till you get a dough like consistency. Remove from flame. Allow the dough to cool. Now take out the dough in a clean surface and knead until the dough is soft and smooth.
- Make small balls out of the dough and place 1tsp filling in the center. Gather the sides to cover and seal the stuffing. Make sure the stuffing are covered from all the sides properly. Prepare all the pithas accordingly.
- Now, heat Heat steamer, place a banana leaf on the tray and arrange Pithas over leaf, without touching each other and steam for 8-10 minutes. Remove from steam.
- Mawa Pitha is ready. Serve warm or at room temperature. Keep them in refrigerator and Consume with 2 days.
Sweet Dumpling or Mawa Pitha
#myrecipe
#FoodismSummerBonanza
By Mohini Gupta
Mar, 18th
645
Servings
2 persons
Cook Time
30 minutes
Ingredients
4
- 6
Ingredients
- 2 cup semolina
- 1 cup water
- 1/2 cup mawa /khoya
- 1/4 cup khajur gur(date palm jagerry)
- 1 tsp cardamom powder
- 1/4 cup grated dry coconut
