Ellu Kozhukattai

Method

1. 1

   Dry roast sesame seeds: Heat a dry pan. Add 4 tbsp black sesame seeds (ellu) and roast 3-4 minutes stirring until they pop. Cool.

2. 2

   Make ellu filling: Grind roasted black sesame seeds with half cup powdered jaggery, half tsp cardamom and a small pinch of salt to a coarse mixture. Do not grind too fine.

3. 3

   Make rice flour dough: Mix 2 cups rice flour with salt. Add 1.5 cups boiling water gradually. Knead into a smooth dough.

4. 4

   Divide dough: Divide into 12-15 balls.

5. 5

   Shape cups: Flatten each ball in your palm into a small round cup.

6. 6

   Fill with ellu mixture: Place a spoonful of the black sesame-jaggery filling in each cup.

7. 7

   Seal and shape: Bring edges over the filling and seal firmly. Shape into smooth balls or modak shape.

8. 8

   Prepare steamer and steam: Fill steamer with water and bring to a rolling boil. Grease plates. Steam covered for 10-12 minutes.

9. 9

   Check: Outer rice shell should be firm and glossy.

10. 10

    Serve: Ellu kozhukattai has a distinctive nutty, sweet filling from the black sesame seeds. Offered as prasad during Tamil Nadu festivals.