CHOCOLATE BROWINE

INGREDIENTS

Rice flour White flour Molasses Roasted sesame seed Roasted cashew nuts Roasted peanuts Ground coconuts Vegetable oil

METHOD For fillings:

Break the molasses to small pieces, so that it can be evenly cooked. In a saucepan, put it and pour a cup of hot water. Heat the pan until the molasses completely melts in water. Add crushed sesame seed, cashew nuts, coconut and a tablespoon of rice flour. Cook in low heat with continuous stirring until the paste becomes gooey (honey consistency). For making Yomari:

In a bowl, take rice flour and wheat flour, mix them together and add around one and half cup of lukewarm water. Mix it together using your hand or food processer. Dough should be very soft but not runny. Add some water if it’s hard and some more rice floor if it’s runny.

Then oil your hand with vegetable oil to make sure that dough doesn’t stick to your hand. Take a small portion of dough in your hand; start making the shape of Yomari and cavity for fillings with your index finger. Fill the Yomari with the fillings. Check out this video for making the Yomari.

Steam Yomari in a momo steamer for around 10-15 mins. Sweet and fluffy Yomari is ready. Eat it when it is hot. I love the bitter sweetness of Chaku and nuttiness of roasted sesame seed and cashew nuts.

Note: For making the Khuwa Yomari, replace molasses with Khuwa, add sugar, cashew nuts and coconut. Even you can chocolate fillings

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Melt the butter and chocolate in a pan on low heat, stirring constantly to make a smooth mixture. Once cooled add milk on low flame and stir again. Beat the eggs and sugar together till its fluffy, to this add the above chocolate mixture and then add the Maida and cocoa powder while stirring constantly. Pour this mixture in moulds and garnish with walnuts.

Place this in the oven and bake at 180-degree Celsius for 30 to 35 minutes. Once cooled cut into pieces and serve.