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Stuffed wonton with Sweet milk and nuts

Sweet milk wonton

A fusion sweet recipe made using wonton wraps filled with bengal gram. The filled wontons are served with sweet milk and it makes the perfect dessert.
Prep Time 10 minutes
Cook Time 30 minutes
Cooling time 10 minutes
Total Time 50 minutes
Course Appetizer, Dessert, Party Food
Cuisine Fusion
Servings 10

Ingredients
  

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
  • tsp Corn flour

Wontons

  • 42-45 wraps Wonton wraps

Instructions
 

  • 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.

Notes

  • 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.
Keyword Bengal gram, chinese, dessert, milk, sweet, wonton