Diwali recipe: How to make Zucchini Coconut Dumplings

Rediff reader and food blogger Shipra Dudeja from Sweden tells us how she discovered this interesting sweet recipe.

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My mother used to make bottle gourd fudge on festivals, specially on Karva Chowth and Janmasthami and I remember how my siblings and I used to fight on having more.

This is one of my few favourites among sweets as I don’t have a sweet tooth .

I love its mild taste and soft crumbling texture.

Coconut goes so well with bottle gourd and this is something I wanted to make but finding bottle gourd in Stockholm is like finding Nemo but who cares :)

When life does not give us bottle gourd, we use courgettes.

So here is my recipe for Courgettes and Coconut Sweet Dumplings:

Ingredients

2 medium size courgettes or zucchini (peeled and grated)
1/2 cup castor sugar
1/4 cup ghee
1/2 ts cardamom powder
1 cup coconut crumbs
Handful of almonds for garnishing

Method

Heat a pan and add ghee in it.
Add grated courgettes and roast them for around 15 minutes on medium flame. It might take a little time as the water released from courgettes needs to be soaked completely .
Keep stirring till the courgettes becomes soft and mushy and water is soaked.
Turn of the burner and let it cool.
Once cool, add sugar, cardamom powder, coconut crumbs and mix well.
Take a small portion of the mixture and shape them in balls.
Coat these balls in coconut crumbs and garnish them with crushed almonds.

Image: mygourmetsaga.wordpress.com

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