For the Sauce:110g butter1 ¼ cup plain greek yoghurt For the Moothia:1 cup rice flour1 teaspoon butter½ teaspoon salt½ cup boiled water
L1.) Add all moothia ingredients into a mixing bowl, add the hot water (a little at a time), mix with a spoon then by hand to form a dough (soft, firm and a little sticky).2.) Roll into long gulab jamun shapes.3.) Melt the butter and yoghurt in a nonstick pot for 10-15 minutes on medium heat while rolling the moothia.4.) Add the moothia to the boiling butter yoghurt mix (side by side, don't place them on top of each other) - place the lid over and steam for 15-20 minutes until the moothia is cooked through - turn over once while cooking.Serving Option 1: serve hot at this stage if you want a soft on the inside and outside - saucy ghee (Clarified butter) tamra moothia...OR5.) Continue cooking uncovered on high heat for 2-3 minutes until the sauce burns out and the moothia's are browned.Serving Option 2: Serve hot at this stage for a crispy on the outside but soft on the inside moothia.
INFO & TIPS
Step by step tutorial of how to make this this is saved on my Instagram highlights.