Steamed Brownies Recipe
Ingredients
| Mung dal | 1 Cup (16 tbs) | |
| Jaggery | 1 Cup (16 tbs), grated | |
| Coconut | 1 Tablespoon, grated | |
| Poppy seeds | 1 Teaspoon | |
| Finely chopped almonds and cashew nuts 1 tbsp | ||
| Kismis or sultanas 10-12 | ||
| Cardamom powder | 1/4 Teaspoon | |
| Rye flour | 1 Cup (16 tbs) (For the Covering) | |
| Water | 2 Cup (16 tbs) (For the Covering) | |
| Oil of your choice 1 tsp | ||
Directions
Soak the mung dal for 10-15 minutes and pressure cook for 10,minutes.
In a 1 heavy-bottomed pan mix together the cooked dal, grated jaggery, poppy seeds, chopped nuts and sultanas and place on a low flame.
Make sure you stir occasionally or else the mixture will get burnt.
Cook till it readies a semi-dry consistency.
Just before taking off the flame mix the cardamom powder into the mixture and keep covered.
Add a couple of drops of oil to the water and bring to a boil.
Then add the rye flour, a little at a time and stir continuously till it reaches the consistericy of a dough.
Take off the flame.
Leave to cool for 5 minutes.
Smear your palms and fingertips with a little oil and with a small portion of the dough shape a cup using your thumb and pointer finger.
1 lace a teaspoon of the filling in this cup and seal the edges.
Roll into a ball again.
Steam these brownies in an idli stand or a steamer for 10-15 minutes.
In a 1 heavy-bottomed pan mix together the cooked dal, grated jaggery, poppy seeds, chopped nuts and sultanas and place on a low flame.
Make sure you stir occasionally or else the mixture will get burnt.
Cook till it readies a semi-dry consistency.
Just before taking off the flame mix the cardamom powder into the mixture and keep covered.
Add a couple of drops of oil to the water and bring to a boil.
Then add the rye flour, a little at a time and stir continuously till it reaches the consistericy of a dough.
Take off the flame.
Leave to cool for 5 minutes.
Smear your palms and fingertips with a little oil and with a small portion of the dough shape a cup using your thumb and pointer finger.
1 lace a teaspoon of the filling in this cup and seal the edges.
Roll into a ball again.
Steam these brownies in an idli stand or a steamer for 10-15 minutes.
Chef
