Indian · Dessert
Sweet Rice Flour Dumpling Fudge
A rarely-seen Indian confection that folds tiny steamed-then-simmered glutinous rice flour dumplings into a thickened condensed milk and ghee fudge base, finished with cardamom and a scatter of pistachio. The chewy dumplings give this fudge a textural surprise against the dense, caramelised milk-solid backdrop typical of Indian mithai.
$1
15 minsPrep
12 minsCook
47 minsTotal
MediumLevel
Nutrition per serving
227Calories
4gProtein
12.6gFat
25.5gCarbs
15.5gSugar
1.7gFiber
37mgSodium
22mgChol
7.7gSat Fat
187mgPotassium
87mgCalcium
0.5mgIron
0.1mcgVitamin B12
0.7mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Indian Pale Ale
local
Masala Chai
international
vegetarian
gluten-free
sweet-spot
hidden-gems
Instructions
1
Knead the glutinous rice flour with a teaspoon of milk until a smooth, pliable dough forms, then roll into 8-10 tiny pea-sized dumplings between your palms.
2
Bring a small pan of water to a simmer and drop the dumplings in; cook for 2-3 minutes until they float to the surface, then drain well and set aside.
3
Warm the ghee in a heavy-bottomed pan over low heat, then stir in the condensed milk and desiccated coconut.
4
Cook the mixture over low-medium heat, stirring constantly, for 7-9 minutes until it thickens and starts pulling away from the sides of the pan.
5
Fold in the cooked rice dumplings and ground cardamom, stirring gently to coat each dumpling evenly without crushing them.
6
Pour the mixture into a small greased 10x10cm tray or dish, spreading it level with the back of a spoon to about 1.5cm thickness.
7
Scatter the chopped pistachio over the top and press lightly so it adheres.
8
Chill for 20 minutes until firm, then cut into 2 even pieces and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 55g55g Condensed Milk
- 20g20g Glutinous Rice Flour, mixed with a little milk into small dumplings
- 10g10g Ghee, melted
- 10g10g Coconut Desiccated
- 1g1g Cardamom, ground
- 8g8g Pistachio, finely chopped, 1
