Diwali has arrived, bringing with it the inevitable influx of sweets. The temptation of various sweetmeats, whether purchased from shops or made at home, is hard to resist. Although you might occasionally consider making or consuming healthier alternatives, more often than not, you find yourself giving in to the enticing, semi-healthy, or high-calorie nature of these treats. It can be quite challenging for those with a sweet tooth to maintain their dietary goals during this festive season; however, we sometimes attempt to create healthier options or versions of popular, less nutritious items. In an effort to adhere to my sweet consumption objectives while still embracing the festive spirit, I have prepared these sabudana sweet momos. This unique take on the traditional momo substitutes flour with sabudana, or tapioca pearls, and features a sweet filling made from a mixture of mawa, chhena, and dried fruits. The result is quite similar to modaks or steamed pithas, differing only in shape, with the rice flour replaced by tapioca pearls for the outer layer. I presented them to my guests atop a bed of sweet sauce. The preparation of this dish was both simple and enjoyable, allowing you to serve your guests quickly when time is of the essence. The outcome was delicious, and my guests thoroughly enjoyed them. You can serve these momos, fresh and hot with sauce, or store them in the refrigerator to be enjoyed later, either chilled with a warm or cold sauce. If you are interested in the recipe for these delightful and heavenly dumplings, here it is😊☺️👇👇

RECIPE:

Ingredients :

(A) For Coat:

1. Sabudana/Tapioca pearl (small size) – 1 cup.
2. Freshly grated coconut – 2 tbsp.
3. Salt – A pinch.
4. Rose water – 2 tsp.
5. Refined oil – 1 or 2 tsp. (for greasing your palms).

(B) For Filling:

1. Khoa or Mawa – 50 gm.
2. Chhena (Cottage cheese) – 50 gm.
3. Coconut (grated) – ½ cup.
4. Carrot (grated) – 1 tbsp.
5. Cashews, almonds, dates (chopped) – As per choice.
6. Cardamom powder – ½ tsp.
7. Rose water – 1 tsp.
8. Sugar – 4 tbsp. or as per taste.

(C) For garnishing:

1. Pistachio (finely chopped) – 3-4.
2. Vark (Silver foil) – 1 or 2

(D) For the sauce:

1. Milk – 250 to 300 ml
2. Cardamom powder – ½ tsp.
3. Carrot juice (for colouring) – 1/3^rd cup.

Preparation :-

1. Soak sabudana for 3-4 hours or overnight in water. The amount of water should be just to cover the sabudana and not more than that, so that the water gets completely absorbed in the sabudana.
2. For preparation of the filling, take a pan and add sugar and little amount of water in it. Put the pan over medium flame and stir to dissolve the sugar completely.
3. When the syrup thickens slightly, add grated carrot and khowa and stir to mix by bringing down the flame to low.
4. Add Chhena and stir to mix.
5. Add grated coconut, chopped cashews, almonds and dates and continue to stir the mixture over a low flame until the mixture starts leaving the sides of your pan.
6. Add cardamom powder and rose water and mix them nicely.
7. Switch off the flame and bring down the mixture. Your mixture is now ready.
8. For preparation of the sauce, take the milk in a pan and add carrot juice in it.
9. Bring the milk to boil so that the colour is incorporated with the milk.
10. Thicken the milk slightly for a saucy, creamy texture by stirring in continuously over a low flame.
11. Add sugar and cardamom powder and bring it to boil.
12. Bring down from the flame and let it cool.
13. For preparing the dumplings, take the soaked sabudana in a bowl and knead it nicely so that no granules are left. knead it to make a smooth dough.
14. Take a small portion of the dough to make a roundel and flatten it more to make a mini chapati. Now, take small of the filling over it and fold gently from one side to make a semi-circle shape. Seal the ends with the filling inside to make a crescent shape and keep aside.
15. Repeat the above steps for the remaining amount of the dough for preparing your dumplings.
16. Grease your steaming tray with little refined oil and put your dumplings over it.
17. Fill water in your steamer, cover and let the water boil over a high flame so that steam starts coming out.
18. Open the lid, put your steaming tray with dumplings in the steamer and cover.
19. Steam for 7 to 10 minutes, until the coating becomes transparent.
20. Switch off the flame, open the lid and let it cool down for some time. Do not take out the dumplings immediately as they are very sticky and delicate when hot and the dumplings may get broken.
21. Your sweet, yummy dumplings are now ready. Gorge on them as it is immediately or serve them with your creamy sauce for a divinely delicious feeling.
22. You may use edible silver foil (Vark) for a Diwali touch up and garnish with some chopped pistachio.

Wishing you all a sweet and delicious Diwali 🪔🪔🙏🙏✨✨💥🧨