Sunday, 31 August 2014


SWEETS and BENGALIS are synonymous you can say. I think one should visit our heritage city Kolkata to savour the wide variety of sweets available. I am sure you have to stay more than a fortnight to taste all the varieties, while going back you are sure to carry few packets back home for your loved ones.

This particular dish today is a home made Bengali winter special dessert. There are so many variety of home made desserts in Bengal using rice flour, refined flour, jaggery, shredded coconut, milk. All these reminds me of my childhood days. Winter vacation started and next day I was at my Maternal Grandparent's place, 100 km away from the city. Our morning started with freshest date juice from our grandfather's farmhouse and exotic  desserts made by our grand mother who singlehandedly managed everything including making the rice flour with a hand grinder. The dessert I prepared today is usually done in winters with date palm jaggery. Here in the island, we do not get date jaggery neither do I have it in store, so I used sugar.

Presenting this recipe to the world as a tribute to my octogenarian maternal grand mother.

INGREDIENTS :( for the filling)

Shredded Coconut : 200 gm
Jaggery : 50-75gm 
Water : 1 cup

INGREDIENTS : ( for the dumpling )

Hot Water : As required for the dough
Rice flour :  1 cup

 INGREDIENTS : ( for the Kheer)

Milk : 1 litre
Sugar : 6-7tbsp
Green Cardamom : 2-3


In a wok bring into boil the jaggery and water. The jaggery will melt , keep on stirring.

When the jaggery starts getting sticky, add the shredded coconut. Stir continuously. Add the cardamom powder and fold in well.

 Put off the oven when the water dries up and the thing looks sticky. Your filling is ready.

Take the rice flour in a medium sized wide bowl.

Pour in hot water and keep stirring. It should not be watery but should be able to form a dough.

After it cools a bit, knead the dough with your palm for 3-4 minutes.

Prepare small balls out of the rice flour, make hole in the middle, fill up with the filling, close. Shape them round, half moon or oval.

Cristine does help ever since she has arrived. Mind it, my nails are not dirty... I coloured my hair without wearing gloves. So, do not get scared.

In a deep bottomed pan, pour in the milk, let it boil . Keep on stirring .

When the milk is reduced to about 600 ml, tear and add the green cardamom pods and put in the coconut filled dumplings . Let simmer for another 5- 7 minutes.

Now add the sugar. Stir carefully. When the milk turns creamy, switch off the gas oven.

Please note..... if you are using date palm jaggery, do not use cardamom powder. Date palm jaggery has it's own unique flavour.

Serve warm or chilled as per your preference.


  1. Awesome! Soma dear, thank you so much for this wonderful recipe. I am surely going to try it out, till then bookmarked in my flip board magazine (food matters).

  2. Balvinder Ubi.....thank you.....shall come up with more.....

  3. Thanks Balvinder Ubi....will come up with more....