How to make Sweet Momo Curry -
Momos stuffed with sweet coconut mixture and cooked in
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Refined flour (maida) (मैदा), Ghee (घी)
Cuisine : Fusion
Course : Desserts
For more recipes related to Sweet Momo Curry checkout Pancake, Teatime Cardamon Cake, Sweet Surprise, Lemon Syrup Cake . You can also find more Desserts recipes like Jackfruit seed Halwa Pineapple And Coconut Souffle With Dark Chocolate Ginger Cookie Tiramisu Choconut Bananas
Sweet Momo Curry Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 21-25 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Sweet Momo Curry Recipe
Refined flour (maida) 1 1/2 cups for dusting
Ghee for applyi tablespoons
Salt a pinch
Sugar 4 tablespoons
Coconut milk 3/4 cup + tablespoons
Green cardamom powder 1/2 teaspo pinches
Mixed nuts (almonds and pistachios) , chopped 1 tablespo to garnish
Fresh coconut , scraped 1 cup
Jaggery , chopped 1 cup
Method
Step 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.
Step 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.
Step 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.
Step 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.
Step 5
Transfer into a serving bowl, garnish with mixed nuts and serve immediately.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
