Doomboo/ Sweet Rice Ball is a rustic delicacy of Jharkhand. It is a sweet dish made up of rice and is filled with jaggery in the centre. It is a famous dish in every tribal family. Though its popularity has decreased in the town families, it is still a famous one in villages. It is dear to the children because it’s their replacement of toffee or chocolate.

Serves: 5-6

Preparation Time: 2 hours 10 minutes

Cooking Time: 1 hour

Course: Dessert

Cuisine: Indian

Ingredients:

Arwa Rice/ Idli Rice                                                                           150g

Palm Jaggery/ Khajur Gur or any jaggery of your choice       100g

Fennel Powder/ Sauf Powder                                                       1 tsp

Salt to Taste

Directions:

1. Soak the Arwa/ Idli Rice in water for two hours.
2. After two hours, grind the rice to get a fine paste. Add little water to the soaked rice while grinding. The paste should be runny.
3. Take a pan and pour the batter into it. Now add a pinch of salt and fennel powder to the batter, mix well.
4. Place the pan over the low heat and cook the batter while stirring continuously. Stirring continuously will prevent the batter from forming lumps. Stirring will also insure even cooking.
5. Cook the batter till the water in the batter evaporates and the batter forms dough like texture.
6. When the batter turns into sticky dough remove the pan from the heat and let it cool for some time.
7. Take the dough in a bowl, using your palm knead it to get a soft crack free dough. Cover it with a damp cloth and keep it aside.
8. Take ½ tsp of jaggery and roll it into small balls on your palm. Keep them to the side.
9. Meanwhile a flat bottom pot for steaming the doomboo. Add little water to the pot cover it and heat it in the low flame.
10. Take the dough now. Roll out golf ball sized ball and flatten the ball on your palm. Place the jaggery ball on the flattened dough and cover the jaggery ball with the dough to form another ball. Roll the ball on your palm just like laddoo. Don’t apply to much pressure on the balls as it may develop cracks. Make crack less balls as jaggery may seep out of the cracks.
11.  Take a plate that will go inside the pot. Grease it with the oil and place all the balls on the plate.
12. Place a steel bowl with a weight inside the pot with water. Now place the plate with doomboo inside the pot over the bowl. Cover the pot with a lid and steam the doomboo over medium heat.
13. Serve the doomboo hot.