Moong Shamli or Moong Fried Dumplings
#cheffeb
#week4
#Indulgence
Moong Shamli or Moong Puli is a lentil based stuffed dumpling with a sweet filling of coconut or khoya or a mix of both and specially made during winter'Makar Sankranti' festival and all through the winter months and family gatherings. Here winter special date-palm jaggery ( khejur or patali gur)is used to sweeten the dumplings. At other times sugar is used.These dumplings are deep fried and coated in light date-palm jaggery syrup.
Moong Shamli or Puli Pithe is a fried pithe and uses moong lentils, rice flour, semolina, all-purpose flour, ghee and date-palm jaggery. These deep fried dumplings have a crunchy outer crust with a rich coconut and jaggery filling inside. Moong Shamli is a delicious traditional Indian dessert and dedicated exclusively to turning the season's harvest into delicacies.
Moong Shamli or Moong Fried Dumplings
#cheffeb
#week4
#Indulgence
Moong Shamli or Moong Puli is a lentil based stuffed dumpling with a sweet filling of coconut or khoya or a mix of both and specially made during winter'Makar Sankranti' festival and all through the winter months and family gatherings. Here winter special date-palm jaggery ( khejur or patali gur)is used to sweeten the dumplings. At other times sugar is used.These dumplings are deep fried and coated in light date-palm jaggery syrup.
Moong Shamli or Puli Pithe is a fried pithe and uses moong lentils, rice flour, semolina, all-purpose flour, ghee and date-palm jaggery. These deep fried dumplings have a crunchy outer crust with a rich coconut and jaggery filling inside. Moong Shamli is a delicious traditional Indian dessert and dedicated exclusively to turning the season's harvest into delicacies.
Cooking Instructions
- 1
Dry roast moong dal until aromatic and light brown.Wash well and pressure cook with 1/4 tsp salt and water. Boil dal upto 3 whistles.Boil till it is soft and mushy.The water should dry up fully.
- 2
Mash the dal well so that the grains of dal break down completely. Mix rice flour, semolina, fennel seed powder, 1 tbsp sugar and 1/4 tsp salt. Take off heat,cover and set aside to cool partially.After 5 minutes mix the dough well.Add 2 tbsp or more flour for binding if needed.
- 3
To make the coconut filling :
Mix milk powder or khoya and cardamom powder in the grated coconut.Add 1/4 cup water and khejur gur in a wok and boil till gur melts and becomes sticky.Add the coconut and cook on low to medium flame for 7-8 minutes stirring constantly to prevent burning at the bottom, till the mixture starts leaving pan and becomes aromatic but not very dry.
- 4
Set the filling aside to cool while we prepare the coating.Drizzle some ghee in the dough and knead until the dough is smooth.Add 2 tbsp flour for binding so that dumplings don't break while frying.Divide the dough into 12 equal balls.Flatten each ball.Place a small portion of filling according to capacity in the centre. Seal the ends and shape into spindle like puli with pointed edges. There should not be any cracks in the coating.
- 5
Prepare a syrup of khejur gur and sugar by boiling them in 1 cup water.The syrup should be of one string consistency.
- 6
Heat oil in a wok. Fry the moong shamli in batches on medium heat until golden brown on both sides.Once all the puli are fried, dip them in warm jaggery syrup.Set aside to cool.Serve them at room temperature with a drizzle of jaggery syrup as a snack or aftermeal dessert to your loved ones and guests.
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