Name: Coconut dumplings
Yield: Serves 4–5
Cuisine: India
Ingredients: 150 ml/5 fl oz/⅔ cup single (light) cream; 5 ml/1 tsp nigella seeds; 25 g/1 oz seedless raisins; sunflower oil, for deep-frying; 5 ml/1 tsp ground cardamom; 1.25 ml/¼ tsp ground nutmeg; 225 g/8 oz/2 cups plain (all-purpose) flour; a pinch of bicarbonate of soda (baking soda); a few pomegranate seeds or other seasonal fruits, to garnish; 115 g/4 oz/½ cup palm sugar (jaggery), grated, or soft dark brown sugar; 350 ml/12 fl oz/l½ cups canned coconut milk

Preparation info

Serves
4–5

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

These sweet dumplings, Narikolor Malpuwa, are redolent with the heady aroma of crushed cardamom. They are served for breakfast in Assam, but can be enjoyed as a dessert with fresh fruits and cream, or even as wonderful sweet snacks at buffet parties.

Ingredients

350 ml/12 fl oz/l½ cups canned coconut milk
115

Method

Put the coconut milk into a small pan and grate in the palm sugar or add the dark brown sugar.
Place over a low heat and stir until the sugar is completely dissolved. Set aside and leave to cool.
Sift the flour into a