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Steamed Brownies

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Ingredients
  Mung dal 1 Cup (16 tbs)
  Grated jaggery 1 Cup (16 tbs)
  Grated coconut 1 Tablespoon
  Poppy seeds 1 Teaspoon
  Finely chopped almonds 1 Tablespoon
  Cashew nuts 1 Tablespoon
  Sultanas 12 (Kismis)
  Cardamom powder 1⁄4 Teaspoon
  Rye flour 1 Cup (16 tbs)
  Water 2 Cup (32 tbs)
  Oil 1 Teaspoon
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Dessert
Method: 
Steamed
Ingredient: 
Mung Bean
Interest: 
Healthy

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