Sweet Momo Curry

Ingredients list for Sweet Momo Curry

• 1 1/2 cups for dusting Refined flour (maida)
• for applyi tablespoons Ghee
• a pinch Salt
• 4 tablespoons Sugar
• 3/4 cup + tablespoons Coconut milk
• 1/2 teaspo pinches Green cardamom powder
• 1 tablespo to garnish Mixed nuts (almonds and pistachios) , chopped
• 1 cup Fresh coconut , scraped
• 1 cup Jaggery , chopped

Method

1. Take refined flour in a bowl. Add 1 tbsp ghee, salt, 1 tbsp sugar, 3 tbsps coconut milk and a pinch of green cardamom powder and mix well. Add sufficient water and knead to medium stiff dough. Apply ghee on the dough, cover with muslin cloth and set aside to rest.
2. To make filling, heat remaining ghee in a stainless steel pan, add mixed nuts and coconut and sauté lightly. Add jaggery and switch off heat. Stir till the jaggery melts, add a pinch of green cardamom powder. Switch on heat and cook on low heat till pan is hot and switch off heat again. Transfer into a bowl and set aside to cool.
3. Divide the dough into equal portions. Take water in a bowl. Dust flour on the worktop, roll each portion into a thin disc. Apply water on the edges. Place some filling in the centre, fold in the sides and seal the edges to make momos.
4. Heat ¾ cup water in a copper based stainless steel pan, add remaining coconut milk and stir well. Add the momos, remaining green cardamom powder and remaining sugar and mix well. Keep stirring continuously gently. Cook for 10-12 minutes on low heat.
5. Transfer into a serving bowl, garnish with mixed nuts and serve immediately.