Leftover wonton wraps were in my refrigerator’s chilling area. I wanted to make something sweet with wonton wraps. I like sweets using Bengal gram. So I had wanted to try the recipe for more than 2 weeks. I had run out of Bengal gram.
So I waited and finally got a chance to try this. Not to mention the result of the recipe was outstanding. The coconut and Bengal gram blend together very well. The cardamom and dry ginger powder enhance the flavour and taste.
We may try roasted or powdered Bengal gram recipes. This recipe does not fry or bake wontons. Instead, I am cooking wontons in water.
Ingredients for Sweet milk wonton
A wonton is a type of Chinese dumpling commonly found across regional areas of Chinese cuisine. Wontons are normally stuffed with vegetables,fish or meat with spring onion. Normally the wonton wraps we used to see in supermarkets are made with all-purpose flour/plain flour. Nowadays I am able to see wholemeal alternatives.
I am making a sweet filling using Bengal gram, grated coconut, and palm sugar. The cardamom powder and dry ginger powder adds flavour to the recipe.
The wontons are soaked in the mild sweet milk along with your favourite nuts and dry fruits.
Similar fusion recipes
Steamed apple cake– Simple steamed cake recipe made with cake flour and apple. Soft cardamom flavoured dessert perfect for parties and get together.
Khoya chocolate– A simple chocolate recipe filled with khoya/thickened milk solids. A kid’s friendly and party food recipe will please the young crowd.
Sweet milk wonton
Ingrdients for filling
- ¾ cup Bengal gram
- ½ to ¾ cup Palm jaggery
- 1 tsp Cardamom powder
- ¼ tsp Dry ginger powder
- ¼ cup Grated coconut
- A pinch of Salt
Ingredients for Sweet Milk
- 2 cups Milk
- 2 tbsp Sugar
- 2 tbsp Shreaded almonds
- 1½ tsp Corn flour
- 42-45 wraps Wonton wraps
- Wash and pressure cook the Bengal gram for 4 to 5 whistles.
- Strain if any water is left and keep aside for cooling.
- When the Bengal gram has cooled down, put that in a blender and make a nice powder.
- In a pan, add powdered palm jaggery. Add powdered Bengal gram and mix well. Cook it until everything blends together.
- Add salt, cardamom powder, dry ginger powder and cook for few more minutes. Add grated coconut and mix well. Keep this aside for cooling. Now the filling is ready.
- Take water in a small bowl for dipping. Keep one wonton wrap in a plate. Place the filling in the centre of the wonton wrap. Fold the one side to cover the filling. This will make a half-circle.
- Now boil water in a pan. When the water is hot enough, add the stuffed wonton wraps. Cook for 3 minutes or until the wonton wraps are floating on top of the water.
- Take these wontons out of the water and keep them separated to prevent them from sticking to each other.
- Meanwhile, boil milk in a pan. Add sugar and boil until it reduces in volume.
- Now mix cornflour in 2 tbsp of water. Add the cornflour mixture into the milk and boil for 2 more minutes. Now the milk will be in a saucy consistency. Keep this aside for cooling.
- Pour 2 tbsp of milk in a bowl. Place 3 or 4 wontons in the bowl. Pour 3 to 4 tbsp of milk on top of the wonton. Decorate with shredded almonds.
- Serve chilled for more taste.
- Be sure to strain all the water from cooked Bengal gram to ease the powering process.
- A pinch of salt in sweet recipes will enhance the sweetness.
- I used the circle-shaped wonton wraps.
- Raw sugar and brown sugar can also be used.
- The filled wonton can be flash frozen.
- The cooked wonton can also be flash frozen for future use.
- I used split Bengal gram.
- Keep the boiled wontons separate to prevent them from sticking to each other.
This dessert recipe replaces the frying and baking process of wontons. Bengal gram is a protein-rich pulse to boost our daily energy and immune system.
Similar dessert recipes
Mango Sago– This is a Hong Kong-based dessert recipe. The original Hong Kong version includes Pomelo (fruit). But it is prevalent in most of the South-East Asian countries with some variations.
Kunafa-Simple and easy Middle Eastern Recipe– A simple Middle Eastern dessert recipe made using fried vermicelli and a milk sauce filling and topped with crushed pistachio.
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