1 Steamed Dumpling
For the dough; heat water in a pan and add rice flour to it. Mix well. Remove it in a plate when it becomes like sticky dough. Let it cool for 15 minutes. Once cooled, add one tsp of oil or ghee and knead it into soft dough. For the stuffing; take ghee or oil in a pan and heat it. Add nutmeg powder, cardamom powder, and poppy seeds to it. Sauté well. Then, add grated coconut and jaggery to it. Mix well. Your stuffing is ready. Now fill this into the puris you made and shape the dumpling. Steam for eight to ten minutes in a steamer.
2 Fried Dumpling
For the filling; grate jaggery and coconut (quantity depends on the number of dumplings you want to make). Make sure you don’t add too much of jaggery into it. In a pan, roast the grated coconut. After this, add the jaggery to it. Mix well. Then make the outer cover. Knead a dough of all-purpose flour (maida). Make small puris of it and fill it with the stuffing, giving it the shape of a dumpling.
3 Semolina Dumpling
In a pan, roast one cup semolina. Keep flipping it; you don’t want to overcook it. After it changes color to golden brown, add one tsp of ghee to it and mix. Keep adding ghee till the semolina is soaked in it. Don’t overdo it though. Then, pour two cups of hot water into it. Mix well. Do not allow lumps to form. You can use milk instead of water. After the mixture becomes a bit thick, add sugar (as per your taste) and slices of banana (optional) to it. Cook for six to seven minutes. Turn off the flame and cover with lid for five minutes. Let cool and put it in the mold of dumpling.
4 Chocolate Dumpling
When you have khoa and chocolate both, this is the best kind of a dumpling to make. Take half or one cup of khoa in a pan. Heat it. Once it starts melting, add some ghee to it. Mix well. Then add sugar (as per your taste). Flip it, so that the sugar dissolves, that is, mixed well. Then add grated chocolate, combine it, and cook for five to six minutes. Grease the dumpling mold with ghee or butter. Make balls of this mixture. Remove once done.
5 Kesar Dumpling
For this, soak ten to twelve strands of Kesar in one tsp of hot milk for at least half an hour or more. Follow the steps in the recipe given above to cook the khoa and sugar together. You can add cardamom or cardamom powder for better results. After the khoa is ready, add one tsp of milk powder to it. Then add the Kesar milk to it and mix well. Turn off the gas. Cover with a lid and keep for five minutes. Let it cool a bit. Make balls of it to put in the mold.
6 Coconut Dumpling
Grate the coconut (one cup) and roast it on a pan. Heat ghee, and then add milkmaid and milk. Let it boil. Add vinegar. Turn off the gas and add the coconut. Combine the mixture. Mix well. Then, shape it by putting balls of the material in the mold. But let the mixture cool before you mold it.
7 Dry Fruits Dumpling
Take your favorite dry fruits-almonds, walnuts, pistachios, and cashew nuts in a grinder. Grind them well. Sauté them in a pan. Take figs (soaked for two hours) and dates. Grind them together. Now, in a pan take ghee, add this paste to it. Sauté well and add raisins (chopped). Mix the dry fruits as well. Add coconut (roasted) to it and mix well. Give the shape of a dumpling.
8 Peanut Jaggery Dumpling
Take peanuts (roasted) and jaggery (crushed) in a grinder and grind it. Remove the mixture in a plate and make small balls out of it. Put these balls in the mold.
9 Khoa Dumpling
Mix the khoa and sugar in a pan. Heat it for one minute. Stir continuously. Reduce the gas after a minute and cook on low heat for five minutes. You can add saffron-milk to it once this mixture is cooled, that is, after six to seven hours. Crumble the khoa, put together pistachios, cardamom powder, and mix well. Place small portions of the mixture in the mold, and your dumplings are ready!
10 Malai Dumpling
This recipe is same as how you would make khoa dumpling. Here, first, you take condensed milk, malai, and milk (half a cup) in a pan and heat it. After this mixture comes to boil, add the khoa and sugar mixture (cooked) to it. Mix well and cook for six to seven minutes. Turn off the gas and cover with lid. After it cools down, you can make dumpling out of it.
11 Sesame Seeds Dumpling
For the dough, refer to the chana dal dumpling recipe. For the stuffing- dry roast the sesame seeds till it changes color to golden brown. Take jaggery, roasted sesame seeds, and cardamom powder. Grind it together. Fill the stuffing in portions of dough. Steam the dumpling in the steamer for eight to ten minutes.
12 Kaju Dumpling
Mix half cup powdered sugar and one-fourth cup of milk in a pan. Heat the mixture and bring to boil. Add one cup powdered raw unsalted cashew nuts. Mix till it turns into dough. Then add one tsp ghee. Let the mixture cool (5-6 minutes). Use the dumpling mold to make the dumplings!
13 Besan Dumpling
Start with taking ghee and gram flour in a pan. Heat on low flame. Stir constantly to avoid lumps. Remove it from the pan when it turns golden brown and let it cool. Add sugar and dry fruits to it and mix well. Now put small balls of the mixture into the mold, and your dumpling is ready.
14 Mango Dumpling
Heat ghee in a pan. Mix the khoa and sugar. Heat it for one minute. Stir continuously. Reduce the gas after a minute and cook on low heat for five minutes. Add diced mango in the mixture and stir for five minutes till the mixture thickens. Mix in saffron and cardamom powder. Turn the flame to low. Cook for another five minutes, and turn off the gas. Remove the mixture in a plate. Keep aside for it to cool down. Grease the mold and put the balls of the dough.
15 Moong Dal Dumpling
Grind moong dal in a grinder. Dry roast it (till golden brown). Keep on adding ghee to it after an interval of four to five minutes. Then, add sugar syrup or powdered sugar, cardamom powder, and almonds to it. Pour in one cup of milk. Cook for five minutes. Turn off the gas, and cover with a lid. Let the mixture cool. Mold the dumplings!
16 Chana Dal Dumpling
For the stuffing- take chana dal, cook in the pressure cooker till four whistles. Take water and jaggery in a pan. Heat till it forms a syrup. Add in it coconut (desiccated), cooked chana dal, and mix well. Cook till it thickens. Add cardamom powder and ghee, and mix well. For the dough- heat water in a pan and add rice flour to it. Mix well. Remove it in a plate when it becomes like sticky dough. Let it cool for 15 minutes. Once cooled, add one tsp of oil or ghee and knead it into a soft dough. Fill in the stuffing and shape your dumpling. Boil two cups of water in a steamer. Steam the dumpling for eight to ten minutes.
17 Corn Flour Dumpling
Fry dry fruits in ghee. Keep it aside. Add Kesar milk and little water to corn flour. Heat it. Mix well to a dosa batter. Make sugar syrup. Add the cornflour batter and ghee. Mix well. Add cardamom powder and the dry fruits. Remove it in a plate. Allow it to cool. Grease the mold and put the balls of the mixture in it.
18 Anjeer Khajur Dumpling
Take dried figs and soaked dates (two hours in water) in a mixer grinder. Grind it well. Add roasted peanut to it. Grind again. Remove the mixture in a plate. Mold the dumplings!
19 Pista Dumpling
Follow the steps to make khoa dumpling. Add ten to twelve chopped pistachios to it and mix well. Remove the mixture, and transfer it to a plate. Grease the mold and put the balls of the dough in it.
20 Aata Dumpling
Fry dry fruits in ghee. Keep it aside. Take wheat flour and ghee in a pan. Heat on low flame. Stir constantly to avoid lumps. Remove it from the pan when it turns golden brown. Let it cool. Add sugar and dry fruits to it and mix well. Now put small balls of the mixture into the mold, and your dumpling is ready.