Ingredients:
4 Cups Milk
3-4 Small Cardamom
2 Cups Dessicated coconut (unsweetened)
1 Cup Water
3/4 Cup Condensed milk
1 Cup Sugar
2-3 Small Cardamom
2-3 Cinnamon stick (1 inch each)
2 Cups Rice flour
3-4 Cinnamon stick (1 inch each)
1/8 tsp Salt
1 Cup Milk
Method:
Prepare coconut filling:
Mix coconut, condensed milk and regular milk on a non-stick pan. The mixture should be semi sticky but not runny.
Add cardamom and cinnamon. Turn on stove and stir constantly until the mixture becomes slightly sticky.
Prepare Dumplings:
Boil water and add salt.
Turn off stove and add rice flour to boiling water to form a firm but soft and not sticky dough.
The dough should bounce back if you press with a finger. Adjust flour accordingly. Knead well for about 5 minutes.
Take part of the dough and roll it out. Cut out circles with a cookie cutter.
Place a small amount of coconut filling on each circle. Brush the edges of with water and seal tightly to form a crescent (semi-circular) shape.
Now to cook the dumplings, boil 4 cups of milk with cinnamon and cardamom together in a non stick pan.
Add sugar and dissolve in the boiling milk.
Now add the dumplings and cook for about 10-15 minutes in medium-low heat or until dumplings are cooked.
It can be served hot or cold. Garnish with brown coconut and chopped pistachio.