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Cook Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • For the Dhokli Dough
  • 1 cup Rice flour
  • 1 teaspoon ghee
  • 1/4 teaspoon baking soda
  • salt to taste
  • warm water to make a pliable dough
  • For the stock
  • 4 cups water more if required
  • 3 teaspoons ghee
  • 1 inch ginger pounded
  • 1-2 green chilli slit whole,
  • 3 to 4 cloves
  • 1 inch cinnamon stick
  • 1/2 teaspoon rai/ mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon methi seeds
  • 1/2 teaspoon hing
  • 1 teaspoon haldi powder/ turmeric powder
  • 1 teaspoon lal marchu/red chilli powder Kashimiri preferred
  • 3 teaspoons Dhana-Jeeru Powder/ coriander and cumin powder
  • 1/4 cup jaggery shredded
  • 5-6 kokum
  • 1 teaspoon rice flour if needed
  • salt to taste
  • Chopped coriander to garnish

Method
 

  1. To begin, make the Dhokli dough.
  2. In a large mixing bowl - take rice flour, add salt, 1 teaspoon ghee, soda and water to bind the mix into a pliable dough.
  3. Divide the dough into marble sized balls and flatten into small discs ( as shown in the video).
  4. Cover and keep aside.
  5. Now to make the stock or tempered water:
  6. Heat a kadai and add ghee to it for tempering.
  7. Keep the flame low.
  8. Warm the ghee, add the mustard seeds, let them splutter add the hing, jeera, methi seeds, curry leaves, turmeric, cloves, & cinnamon.
  9. Mix it well
  10. Add the ginger,green chilli paste and red chilli powder salt and 4 cups water to it.
  11. Bring the water to boil.
  12. As soon as the water begins to boil, add the penda to the boiling stock one at a time. Add the salt, kokum & jaggery.
  13. The peda/discs will start floating on the surface once they are cooked .The liquid will also thicken as the Peda cook, if it doesn't thicken mix a teaspoon of rice flour with 1/4 cup water and add it to the bubbling mix. Stir gently but well.
  14. Adjust the seasoning to taste.
  15. Garnish with chopped coriander leaves.
  16. Serve hot with drizzle of ghee.

Notes

This is generally made for dinners and can be had just by itself. If one likes you can add some garam Masala too. But just the flavors of cloves, Cinnamon, ginger dhanajeeru with ghee gives it a lovely flavor