বেলের Ball…. Recipe টি তোমাদের কেমন লাগলো??Idea টা হটাৎ ই মাথায় আসে. তোমরা কবে try করছো recipe টি??

Ingredients

• 200 grams Bel Pulp (Pure pulp, no added water; fresh or frozen)
• 100 grams Fresh Grated Coconut (Finely grated, unsweetened)
• 100 grams Jaggery (Grated or powdered; can use brown sugar for a milder taste)
• 3 tablespoons Rice Flour (Fine rice flour, sifted)
• 1 tablespoon All-Purpose Flour (Plain flour (maida))
• 1 pinch Salt (Just a pinch for flavor)
• 1 tablespoon Ghee (For brushing the dumplings before steaming)

Instructions

1. Prepare Coconut‑Jaggery Filling

   In a mixing bowl combine grated coconut and jaggery. Mix until the jaggery melts and coats the coconut, forming a sticky sweet paste.

   Time: PT10M

2. Make the Bel‑Pulp Dough

   Add rice flour, all‑purpose flour, a pinch of salt, and the bel pulp to the same bowl. Knead with clean hands until the mixture forms a firm, non‑sticky dough.

   Time: PT5M

3. Shape the Dumplings

   Take a small portion of dough (about the size of a walnut), flatten it into a disc, place a teaspoon of coconut‑jaggery filling in the centre, and gently fold the edges to seal, rolling into a smooth ball.

   Time: PT10M

4. Prepare the Steamer

   Fill the bottom of a steamer pot with water and bring to a gentle boil. Lightly brush each dumpling with ghee and place them on the steaming rack, leaving space between each ball.

   Time: PT5M

5. Steam the Dumplings

   Cover the pot and steam the dumplings for 10‑15 minutes, until they become firm and slightly translucent.

   Time: PT12M

6. Serve

   Remove the dumplings with tongs, let them cool for a couple of minutes, and serve warm. They can be enjoyed as is or with a drizzle of extra melted jaggery.

   Time: PT5M

Nutrition Facts

Calories

200

Protein

2 g

Carbohydrates

45 g

Fat

5 g

Fiber

3 g