Bengal x China
Nolen gur tang yuan
Tang yuan and dudh puli were both rice dumplings in something warm and sweet. Winter just matched them.
50 minTime
10 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original422kcalsame
10 gproteinsame
3 gfibresame
50minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Cook the coconut with 40 g nolen gur on low heat for 6 minutes until sticky. Add the khoa, cardamom and sesame and cook 2 minutes. Cool and roll into 16 small balls.
- 2Knead the rice flour with the warm water and salt into a smooth dough. Divide into 16, flatten, wrap around the filling and roll smooth.
- 3Simmer the milk with the ginger on low heat for 15 minutes until slightly reduced. Remove the ginger.
- 4Boil the tang yuan in plenty of water on medium heat for 5 minutes until they float, then 1 minute more.
- 5Lift them into the milk. Turn off the heat and stir in the rest of the nolen gur.
- 6Serve warm with pistachio.
Serve it like this
Ladle the warm gur milk into a shallow bowl, set three or four tang yuan in the centre, and finish with slivered pistachios.
