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13th November 2019

Coconut-Palm Jaggery-Chana Filling

Coconut-Palm Jaggery-Chana Filling

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)

Ingredients:

[ 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.

Making of Coconut-Palm Jaggery-Chana Filling

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.

Making of Coconut-Palm Jaggery-Chana Filling

Making of Coconut-Palm Jaggery-Chana Filling

Making of Coconut-Palm Jaggery-Chana Filling

Making of Coconut-Palm Jaggery-Chana Filling

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.

Making of Coconut-Palm Jaggery-Chana Filling

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