MOTHAGAM

MOTHAGAM


Filling

 

200gm grated coconut

250gm kadalai parupu, soaked for 2-3 hours, pressure cook with 1 cup of water till soft.

180gm brown sugar ,or to taste

2 tbsp ghee

1/2 tsp salt

8 cardamoms, skin removed and pound until fine

1. In a wok, stir fry the grated coconut until fragrant and lightly browned.

2. Add the in the cooked kadalai paruppu, brown sugar, ghee and salt. Cook stirring well until dry but moist.

3. Add the cardamoms and mix well. Transfer to a plate.

4. Cool and shape into small marble sized balls.

 

Pastry

500gm pure rice flour

4 cups water

1 level tsp salt

2 tbsp melted ghee

4 tbsp of pulut rice flour

1. Dry roasted the rice flour then let cool

2. Pour the water in a pan and bring to boil add in the ghee and salt.

3. Add the rice flour and stir till it becomes a thick dough over low heat. When you touch it must not stick to your hand. Remove from the heat let it to cool. When it is cool then add in the pulut flour and knead the flour into a smooth pastry.

4. Grease the palms with some oil or ghee. Place a ball of the dough and flatten it on the palm.

5. Put a ball of the filling in the center. Gather the dough up to form a dumpling. Smooth out any cracks in the dough.

6. Place on a steaming rack and steam for about 10 to 15 mints. Cool then serve