Sweet Momos
Top Rated Recipe
Key Details:
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prep time: 40 minutes
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Cook time: 30 minutes
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Difficulty Level: Moderate
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Course: Snack
Cuisine: Sikkim
Key Ingredients:
Rice flour
Powdered sugar
Nuts
About Sweet Momos
Table of Contents
Momos come in
different shapes and flavours and this one is rich, sweet and delicious
- Rice flour 1 cup
- Cashewnuts 10
- Almonds 10
- Pistachios 10
Step 1.Chop cashewnuts, almonds, pistachios and walnuts. Heat a non-stick pan, add the chopped nuts and dry roast it for a while. Transfer into a bowl and set aside to cool.
Step 2.Take rice flour in a bowl, add powdered sugar, oil and water and knead into a dough. Wrap the dough in cling film and keep it the refrigerator for some time.
Read MoreIngredients
- Rice flour 1 cup
- Cashewnuts 10
- Almonds 10
- Pistachios 10
- Walnuts 10
- Powdered sugar to taste
- White sesame seeds, roasted 1 tsp
- Green cardamom powder 1 pinch
- Nutmeg powder 1 pinch
- Honey 1 tbsp + to garnish
How to Make Sweet Momos (Stepwise Photos)
Method
- Chop cashewnuts, almonds, pistachios and walnuts. Heat a non-stick pan, add the chopped nuts and dry roast it for a while. Transfer into a bowl and set aside to cool.
- Take rice flour in a bowl, add powdered sugar, oil and water and knead into a dough. Wrap the dough in cling film and keep it the refrigerator for some time.
- Divide the dough into small portions and roll them out into discs.
- Keep aside some of the roasted nuts for garnish and add sesame seeds, green cardamom powder, nutmeg powder and honey to the remaining and mix well.
- Apply a little water on each disc so that they do not dry up. Place a little dried fruit mixture in the centre of each disc and shape them into momos.
- Heat sufficient water in a steamer.
- Arrange the momos on a plate, placed it in the steamer, cover and steam for 15 to 20 minutes.
- Arrange the momos on a serving platter, garnish them with honey and reserved nuts and serve hot.
Additional Tips and Tricks
About chef
Chef Shantanu Gupte
Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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