Maharashtrian moongori or rice dumplings in sweetened coconut milk
Often made during weddings, this traditional Koli recipe is made using jaggery and coconut
| PREP TIME | 10 m |
|---|---|
| COOK TIME | 30m |
| SERVES | 3 |
1 cup rice flour
½ cup water, boiled
2 tbsp ghee or clarified butter
1 cup jaggery
1 fresh coconut, grated
1. Combine the rice flour with boiled water. Knead the dough and roll it into marble-sized balls; keep aside.
2. Grate the coconut and grind with a little water in a food processor. Squeeze out the milk and keep aside. Use the coconut again and grind with more water and squeeze out more milk. Keep the second milk in a separate pan. Extract coconut milk for the third time. The third extract can be kept in the same pan containing the second extract.
3. Heat a thick-bottomed pan on a medium flame. Add the ghee and pour the second and third extract of coconut milk in it. Reduce heat and simmer the coconut milk along with jaggery. Once the jaggery has dissolved, add the rice flour balls to the boiling liquid. Let it boil for five minutes.
4. Next, add the first extract and boil for another 10 minutes. Make sure the pan isn’t on a heat flame as the coconut milk might split since we have added jaggery.
5. Remove it off the flame and serve warm. Mongoori or Moongavri is now ready to eat. Serve and enjoy!
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