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Sweet and Savoury Litti served, garnished with fresh coriander
Unique combination of savoury stuffed dumplings served in sweet jaggery milk

Sweet & savoury litti in jaggery milk

Author: Flavelo
Recipes Main Courses
This recipe is a special, festive variation of Litti, where dumplings filled with a salty, spicy filling (Sattu - roasted chickpea flour, here made from soybeans) are served in a sweet, milky syrup. The meeting of sweet and savoury flavours might seem bold at first, but the depth of caramelised palm sugar and the piquancy of the spiced filling create harmony. A true delicacy for those who love complex flavour experiences.
🕒 Prep Time 30 mins
🍳 Cook Time 25 mins
⌛ Total Time 55 mins
🍽️ Servings 4 servings
🔥 Calories 550 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Saucepan for cooking
  • Frying pan for frying
  • Mixing bowl

Allergen Information

⚠️ Milk
⚠️ Cereals containing gluten
⚠️ Soya

Instructions

1 ✓

Mix the flour with a pinch of salt and a little water. Knead into an elastic, medium-firm dough. Cover and rest for 30 minutes.

Tip: Resting is essential for the gluten structure to relax, otherwise the dough will spring back when rolling.
2 ✓

Prepare the filling: Mix the roasted flour with salt, pepper, cumin, chopped coriander, and a little water or yoghurt to get a crumbly but mouldable consistency.

Tip: The filling should be dry enough not to soak the dough, but moist enough not to crumble apart.
3 ✓

Form balls from the dough. Flatten them in your palm, place some filling in the centre, then pinch the edges together and reshape into a ball.

Tip: Ensure the dough wall isn't too thin, otherwise the filling might leak out.
4 ✓

Boil water in a saucepan. Add the dumplings and cook for 10-15 minutes until they float to the surface. Drain them.

Tip: This 'boiling' ensures the inside of the dough cooks, similar to dumplings.
5 ✓

Heat the ghee in a frying pan and fry the boiled dumplings on all sides until golden brown.

Tip: Frying gives a crispy crust to the soft boiled dough and adds the characteristic nutty flavour of ghee. (Maillard reaction).
6 ✓

For the syrup: heat the milk, yoghurt, and palm sugar together over low heat until the sugar dissolves and the sauce thickens slightly.

Tip: Be careful, the yoghurt may curdle if boiled too fast. Work on low heat!
7 ✓

Serve the fried dumplings poured over with the warm, sweet sauce.

Recipe FAQ

What is roasted soybean flour?
Traditionally Sattu (roasted chickpea flour) is used. If unavailable, roasted soya flour or finely ground roasted chickpeas are also good.
Why did the dumpling fall apart while cooking?
You probably didn't seal it thoroughly enough after filling, or the water was boiling too vigorously.

Ingredients

  • 250 g Wheat flour
  • 100 g Roasted soybean or chickpea flour (Sattu)
  • 1 tsp Salt
  • 0.5 tsp Ground black pepper
  • 0.5 tsp Cumin seeds
  • 10 g Fresh coriander (chopped)
  • 3 tbsp Ghee (clarified butter)
  • 100 ml Natural yoghurt
  • 50 g Dark palm sugar (jaggery) or brown sugar
  • 200 ml Milk
  • 100 ml Water (for the dough)