Indian Sweet Coconut Dumplings Recipes

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INDIAN SWEET COCONUT DUMPLINGS



Indian Sweet Coconut Dumplings image

Provided by Maggie Ruggiero

Categories     Dessert     Kid-Friendly     Quick & Easy     Oscars     Raisin     Coconut     Almond     Pan-Fry     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes about 24 dumplings

Number Of Ingredients 8

3/4 cup whole milk
1/2 cup grated dried unsweetened coconut
1/4 cup packed light brown sugar
2 tablespoons slivered almonds
2 tablespoons golden raisins
1/4teaspoon ground cardamom
About 24 dumpling or wonton wrappers
About 4 cups vegetable oil

Steps:

  • Simmer milk, coconut, brown sugar, almonds, raisins, and cardamom in a small skillet over medium heat, stirring, until liquid has evaporated. Cool.
  • Put a rounded teaspoon filling in center of a wrapper. Lightly brush edge of wrapper with water, then fold in half (diagonally if square) and press to seal. Form remaining dumplings.
  • Heat 1 inch oil to 350°F in a 12-inch skillet. Fry dumplings in 3 or 4 batches, turning once or twice, until golden- brown, 2 to 3 minutes per batch.

INDIAN COCONUT CHUTNEY



Indian Coconut Chutney image

This delicious chutney is made mostly in the food processor and is a great side for Indian cuisine, or even chips. Freezes great.

Provided by Sarah Garland

Categories     Side Dish     Sauces and Condiments Recipes     Chutney Recipes

Time 20m

Yield 16

Number Of Ingredients 14

1 cup coconut milk
1 cup frozen shredded coconut, thawed
½ cup curry leaves
1 medium onion, quartered
4 peppers serrano peppers, stems removed
5 cloves garlic
1 (1 inch) piece fresh ginger, peeled
2 tablespoons lime juice
2 teaspoons unsalted natural peanut butter
1 teaspoon salt
1 teaspoon ground cumin
1 tablespoon peanut oil
1 teaspoon mustard seeds
4 curry leaves

Steps:

  • Combine coconut milk, shredded coconut, 1/2 cup curry leaves, onion, serrano peppers, garlic, ginger, lime juice, peanut butter, salt, and cumin in a blender; puree until smooth, 2 minutes or more.
  • Heat oil in a saucepan over medium heat. Add mustard seeds and cook until they pop, 10 to 20 seconds. Add 4 curry leaves and cook for 30 to 60 seconds. Add pureed mixture to the pan; it will sputter. Cook, stirring occasionally, for 5 minutes.
  • Remove and discard curry leaves. Allow chutney to cool before serving.

Nutrition Facts : Calories 65.1 calories, Carbohydrate 2.9 g, Fat 6 g, Fiber 0.9 g, Protein 1 g, SaturatedFat 4.4 g, Sodium 149.1 mg, Sugar 0.8 g

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