In the holy month of Shravan, Hindu Goans observe various rituals and traditions with great devotion. One of the most cherished customs is preparing muthlyo, sweet rice dumplings shaped by clenching them in the fist, hence the name. The Konkani word "muth" means "fist". These steamed oval-shaped balls are made from rice paste, stuffed with coconut and jaggery, steamed to perfection over turmeric leaves.
Muthlyo are not only a delight to the taste buds but also hold deep spiritual significance as they are offered as naivedya on the first Sunday of Shravan. Their subtle aroma and sweetness symbolize the joy and gratitude that comes with prayers. They also make for a perfect snack, accompanied with a hot cup of tea and warm conversations with loved ones. The preparation and sharing of muthlyo during Shravan is a testament to the rich cultural heritage of Goa, where beliefs and spirituality blend seamlessly with everyday life.
Muthlyo are not only a delight to the taste buds but also hold deep spiritual significance as they are offered as naivedya on the first Sunday of Shravan. Their subtle aroma and sweetness symbolize the joy and gratitude that comes with prayers. They also make for a perfect snack, accompanied with a hot cup of tea and warm conversations with loved ones. The preparation and sharing of muthlyo during Shravan is a testament to the rich cultural heritage of Goa, where beliefs and spirituality blend seamlessly with everyday life.
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Muthlyo (Goan Sweet Rice Dumplings)
(Yields 10)
Batter
1 and 1/2 cups red parboiled rice
salt
Method:
Soak the rice overnight or for a few hours. Drain the water out and grind fine with salt and very little fresh water to a thick paste.
Filling
1 cup grated fresh coconut
100 grams Goa palm jaggery
1/4 teaspoon cardamom powder
Method:
Melt the jaggery in a pan with a dash of water. Strain to remove any impurities. Mix coconut with the filtered jaggery and heat until mixture thickens. Sprinkle cardamom powder and combine well. Set aside to cool.
Preparing the muthli (singular for muthlyo)
Method:
Divide the batter into 10 equal balls. Take one ball and flatten it on your left palm. Place a spoonful of filling in the centre. Fold the ends to enclose the filling, seal well and form a cylindrical shape by gently clenching the fist.
Steaming:
Place steamer with water on the stove. When water starts to boil, put some turmeric leaves on the sieve with muthlyo on top of them. Cover and steam muthlyo until they are cooked and non-sticky, about 15 to 20 minutes.
Serve warm.
Note:
To read click here: Copyright & Privacy Policy
Muthlyo (Goan Sweet Rice Dumplings)
(Yields 10)
Batter
1 and 1/2 cups red parboiled rice
salt
Method:
Soak the rice overnight or for a few hours. Drain the water out and grind fine with salt and very little fresh water to a thick paste.
Filling
1 cup grated fresh coconut
100 grams Goa palm jaggery
1/4 teaspoon cardamom powder
Method:
Melt the jaggery in a pan with a dash of water. Strain to remove any impurities. Mix coconut with the filtered jaggery and heat until mixture thickens. Sprinkle cardamom powder and combine well. Set aside to cool.
Preparing the muthli (singular for muthlyo)
Method:
Divide the batter into 10 equal balls. Take one ball and flatten it on your left palm. Place a spoonful of filling in the centre. Fold the ends to enclose the filling, seal well and form a cylindrical shape by gently clenching the fist.
Steaming:
Place steamer with water on the stove. When water starts to boil, put some turmeric leaves on the sieve with muthlyo on top of them. Cover and steam muthlyo until they are cooked and non-sticky, about 15 to 20 minutes.
Serve warm.
Note:
- If batter is too dry, brush the shaped muthlyo with water to prevent them from drying out while steaming.
- Muthlyo puff up when steamed.
