The Coconut-Palm Jaggery-Chana Filling can be used to stuff Goan sweet rice dumplings like Patoleo / Pattoyo or Holle
Yield – 1 Portion
Prep. Time: 30 Mins
Cooking Time: 20 Mins (dal) + 5 Mins (coco-jaggery)
[ Standard Measure : 1 cup = 250 ml ]
- Semi-ripe Coconut (grated) – 1 + ½ cup
- Palm Jaggery (grated) – ½ cup or to taste
- Sugarcane Jaggery – 2 tbsp. or to taste
- Chana Dal [Bengal Gram] – 2 tbsp.
- Cardamom Powder – a pinch (optional)
- Salt – 2 pinchs
Step 1: Soak the chana dal in sufficient water for 1 to 2 hours. Later, drain and boil with sufficient water and a pinch of salt till the dal is cooked but not mushy. Drain and keep aside.
Step 2: Take the grated coconut, sugarcane and palm jaggery in a large plate and mix till most of the jaggery has mixed into the coconut. Transfer this mixture to a heavy bottomed / non-stick vessel and cook on medium low heat till the jaggery had completely melted.
Step 3: Take the vessel off the heat and mix in the remaining ½ cup coconut, a pinch of salt and the cardamom powder. Next add the cooked chana dal and mix. Keep aside for use in your sweet preparations.