Prep Time: 20 minutes
Cook Time: 30 minutes
India is known to be a land of celebrations, most of which revolve around religious festivals. This week, Hindus all over the world are celebrating Ganesh Chaturthi, a festival that welcomes and praises the God for ten days before bidding him adieu. During this festival, there are a plethora of sweets prepared all over the country. Here is my vegan version of traditional Indian dumplings; a sweet dessert referred to as modak in India.
FOR THE DOUGH:
- ½ cup cream of wheat
- ½ cup flour
- 2 tablespoons vegetable oil
- A splash of soy milk, to help you knead the dough
FOR THE FILLING:
- 1 cup shredded coconut
- 1 cup sugar
- ½ cup ground cashews
- Sprinkling of ground cardamom seeds
- Vegetable oil to deep fry the dumplings
FOR THE DOUGH
STEP 1: Prepare the dough ahead of time. It needs to rest for a while. Mix all of the ingredients together into a stiff but malleable dough.
STEP 2: Cover the dough for at least half an hour.
FOR THE FILLING
STEP 1: Mix the shredded coconut and sugar together .
STEP 2 : Let the mixture cook for some time in an uncovered sauce pan. Keep stirring the mixture, as coconut can burn rather easily.
STEP 3: Add the ground cashews and cardamom powder to the mixture and stir.
STEP 4: Once everything is mixed properly, set the mixture aside and let it cool down for fifteen minutes.
PREPARING THE DUMPLINGS:
STEP 1: Take the dough and make equal one-inch balls.
STEP 2: Roll the ball into a disc. Try to make it as thin as possible. The disc can be up to three inch in diameter.
STEP 3: Take the filling and place in the center of the disc. Gather the edges at the top and seal it into a pointed tip.
STEP 4: Heat enough oil in a frying pan to deep fry the dumplings until they are a golden brown.
Serve them either hot or cold. Enjoy!